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post #1 of 14
Thread Starter 

here are a couple photos of my smoker and the brisket after 3 hours on the smoker!its around 40 degrees out and i managed to answer 1 of my own questions the warmer it gets the less fuel i will have to use:)i smoked a few things when it was around 20 degrees or less took a lot of fuel but the food was great.

post #2 of 14

Nice!  Looking good, me thinks it is time for lunch!  :grilling_smilie:

post #3 of 14

texas.gifHello, and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   


post #4 of 14

Hey, be sure and post some pictures when it's done



post #5 of 14

Welcome aboard, and nice going on the brisket!  Keep that tasty qview coming!  Thumbs Up



post #6 of 14

Welcome from Canada.


I love the look of that brisket and I look forward to your future posts.



post #7 of 14
Thread Starter 

heres the finished product with some mini fatties.came out good ran it about 240 for most of the smoke i thought it would take 12 hours it got done in 9 and a half.


post #8 of 14
Thread Starter 

ty for your words of encouragement!:) have a great day.

 the only thing to fear is fear its self.
post #9 of 14

Looking tasty! Thanks for the pictures.



post #10 of 14

Man that looks good  turned out great.   Probably even taste better




post #11 of 14
Nice! Great looking brisket.
post #12 of 14

Nice!  Hope it tasted as good as it looks.



post #13 of 14


Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.


post #14 of 14

4am Time to start smoking!

5lb brisket point. Hoping it'll be ready by lunch.

First time using the toothpick method to find the grain.
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