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Brisket & No-Boil Mac 'n Cheese w/ Q-view!

post #1 of 7
Thread Starter 
Some friends have been buggin the heck out of me for some brisket, so tonight is the night. Started the pit at 0330 this morning.

Trimmed up this beautiful prime packer yesterday, trimmed out comes to just under 12 pounds.



Just coarse sea salt and coarse ground black pepper.
post #2 of 7
Thread Starter 
She went on at 0430 for a (hopefully) good low and slow smoke....Around 225*.



7 hours later, she's sittin at 156* internal temp.


Mac 'n Cheese will go on at around 1530 for a sit down time of 1800.

More Q-view to come!
post #3 of 7
Lookin' Good so far!!! I like the simplicity of the S&P, let the flavor of the beef do the talking!!!
post #4 of 7
Thread Starter 
Quote:
Originally Posted by S2K9K View Post

Lookin' Good so far!!! I like the simplicity of the S&P, let the flavor of the beef do the talking!!!

Thanks. I've tried different things and the general consensus is just salt and pepper for the rub. I do add a stick of butter and a beer when I wrap it, but that's it.
post #5 of 7
Thread Starter 
Here she is just before wrapping.



All buttered up with a little beer.
post #6 of 7

Looks good how did the mac and cheese come out.

post #7 of 7
Thread Starter 
Quote:
Originally Posted by driedstick View Post

Looks good how did the mac and cheese come out.

It turned out good. A little greasy, but I think I put too much butter in it. Also, the smokey flavor definitely increases in the leftovers!
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