If you've read my posts, you know I don't do just a Brisket or shoulder. I do a whole pig or in this case, I did my first Brisket. Well, I did 7 Briskets. I have a large RF smoker and it tends to get used when we need a lot of meat for a large party. This time, again, I smoked for my brother for his company to thank a client. This was not the ideal weather to smoke meat, cold, windy in Branson but is there ever a really bad time to smoke meat?
Prepped and ready to go at 5:00 AM. Probably a little late for a 5:00 PM service.
On the smoke
Red and green were chamber temps. Middle probes in Briskets
about 4:00 185 degree IT. Pulled and wrapped with HD foil and held in cooler for an hour before slicing.
Finished product.
Was glad it all turned out and I couldn't have done it without the expertise I have gained from this site. Thanks to all the advise and help you all put into this site for us amateurs.
Prepped and ready to go at 5:00 AM. Probably a little late for a 5:00 PM service.
On the smoke
Red and green were chamber temps. Middle probes in Briskets
about 4:00 185 degree IT. Pulled and wrapped with HD foil and held in cooler for an hour before slicing.
Finished product.
Was glad it all turned out and I couldn't have done it without the expertise I have gained from this site. Thanks to all the advise and help you all put into this site for us amateurs.
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