brisket and ribs.

icyhot

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Aug 6, 2014

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kentucky

• Nov 2, 2014

• #1

Here are the ribs done and resting and pics of the brisket coming soon

image:4576

• icyhot
• Nov 2, 2014

 

b-one

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Aug 31, 2014

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• Nov 2, 2014

• #2

Looks great can't wait to see some brisky!

 

icyhot

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Aug 6, 2014

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kentucky

• Nov 2, 2014

• #3

image:4577

• icyhot
• Nov 2, 2014

 

icyhot

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Original poster

Thread starter

Aug 6, 2014

410

27

kentucky

• Nov 2, 2014

• #4

image:4578

• icyhot
• Nov 2, 2014

14 pound brisket done in 6 hours and toothpick tender and juicy

 

b-one

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Aug 31, 2014

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• Nov 2, 2014

• #5

Nice looking brisky!

 

themule69

Epic Pitmaster

Oct 7, 2012

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live north of fort smith arkansas between alma and

• Nov 2, 2014

• #6

icyhot said:

image:4578

• icyhot
• Nov 2, 2014

14 pound brisket done in 6 hours and toothpick tender and juicy

Click to expand...

Looks great! What temp were you smoking at and what was the final IT?

Happy smoken.

David

 

icyhot

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Aug 6, 2014

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kentucky

• Nov 2, 2014

• #7

I cook at 250 and to a temp of 205

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Nov 2, 2014

• #8

icyhot said:

I cook at 250 and to a temp of 205

Click to expand...

14 LB in 6 hours at 250????

Happy smoken.

David

 

icyhot

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Aug 6, 2014

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kentucky

• Nov 2, 2014

• #9

Yep believe it or not. The Lang makes a difference. I guess it's the reverse flow plate that's makes the difference

 

icyhot

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Aug 6, 2014

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kentucky

• Nov 2, 2014

• #10

Started at 8:30 and pulled it off at 2:30.