Brisket w/ Q-view

pintocrazy

Smoke Blower

Original poster

Jun 9, 2013

103

47

Kelowna, BC

• Jun 16, 2013

• #1

Brisket time. I used a mix of pecan and apple wood. Smoked at 250 F for 12 hours to a IT of 198 F. Mopped every 30-40 mins after 5 hours.

Foiled, wrapped in towels and coolered for 5 hours.

Turned out tasty! Enjoy!

15 lbs packer

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• pintocrazy
• Jun 16, 2013

rubbed down

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• pintocrazy
• Jun 16, 2013

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• pintocrazy
• Jun 16, 2013

1/2 way done

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• pintocrazy
• Jun 16, 2013

finally finished

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• pintocrazy
• Jun 16, 2013

all rested up, out of the cooler and foil.. still hot!

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• pintocrazy
• Jun 16, 2013

sliced and plated

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• pintocrazy
• Jun 16, 2013

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• pintocrazy
• Jun 16, 2013

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• pintocrazy
• Jun 16, 2013

 

yardbird

Meat Mopper

Dec 25, 2011

215

19

Sanborn, NY

• Jun 16, 2013

• #2

ok, thanks. Now ha got me droolin'...

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jun 16, 2013

• #3

Looks great. I would have to question your tem gauge's a 15 pound brisket to 198 in 12 hours? That doesn't add up. I would check both gauges.

Happy smoken.

David

 

pintocrazy

Smoke Blower

Original poster

Thread starter

Jun 9, 2013

103

47

Kelowna, BC

• Jun 16, 2013

• #4

themule69 said:

Looks great. I would have to question your tem gauge's a 15 pound brisket to 198 in 12 hours? That doesn't add up. I would check both gauges.

Happy smoken.

David

Click to expand...

i had 2 probes in the meat and they both read 198, both different units and different brands. Have used that oven thermo before, but i guess i could check it to make sure its still accurate.

anywho, it turned out great :)

 

psycho dad

Smoke Blower

Jan 2, 2012

148

30

Suffolk, VA

• Jun 18, 2013

• #5

Wow, that looks great!

 

pintocrazy

Smoke Blower

Original poster

Thread starter

Jun 9, 2013

103

47

Kelowna, BC

• Jun 18, 2013

• #6

thanks guys, everyone loved it. haha made for good leftovers for the next night as well!

 

Last edited: Jun 18, 2013