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Brisket in smoker w/ Q-view

post #1 of 12
Thread Starter 
post #2 of 12

Details?

post #3 of 12
Thread Starter 
Cooking on my MES, rubbed with salt, pepper, garlic, and paprika. Cooking at 235-245. About 3 hours into cook now.
post #4 of 12
Lookin good ! icon14.gif
post #5 of 12

I woke up smelling smoke, is that you? Smells good!

 

If ya would, please click upon the "My Profile" icon on the above toolbar and tell us as much or as little as you like. But more specifically please let us know where ya hang your hat at night so myself and others know if it's your smoke we are smelling. Seriously it help when others are discussing or when you make suggestions to others knowing if you are in Peru or Detroit. Climate is as important as the type of smoker.

 

Thank you Thank you we all appreciate it.

post #6 of 12

Lookin good so far!

 

Bill

post #7 of 12
Thread Starter 
I'm about to pull and rap in foil. It's at 160 now.
post #8 of 12

I knew it was your smoke! Thank ya sir.

post #9 of 12
Thread Starter 
Wrapped up and back in. Has a nice bark!!
post #10 of 12
Quote:
Originally Posted by Mdboatbum View Post

Details?
Quote:
Originally Posted by Bhelton View Post

Wrapped up and back in. Has a nice bark!!

Lookin real nice ! icon14.gif
post #11 of 12
Thread Starter 
Ok it hit 200 and I pulled it out. The meat temp prob I tested it with went in like butter. Now going to wrap and rest it.
post #12 of 12
Thread Starter 
Doing some ends now.
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