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My Second Brisket (with Qview)

post #1 of 7
Thread Starter 

On Tuesday we had our family's delayed Christmas party since a lot of our family members were working on Christmas day. My mom volunteered me to cook so I did a brisket and a ham.

 

I started with a 16.5 lb brisket and probably trimmed it down to 13-14 lbs. My rub was simply Kosher salt and course black pepper. I used post oak and and tried to keep the heat around 275 degrees for a cook time of about an hour per pound. Every two hours I added a couple of wood chunks and checked my water tray.

 

2 hours in

4 hours in

6 hours in

8 hours in and read to wrap at 170 degrees

Let it cook for 4 more hours and the temperature was right at 203 degrees when pulled. It looks a little dry in the photo but was not when we cut into it.

Ready to be served with the pineapple, brown sugar and maraschino cherry glazed ham I smoke over cherry wood.

Found out my brother's fiance took some pictures of the brisket all cut up.


Edited by JonEstrada - 1/4/16 at 3:00pm
post #2 of 7
Thread Starter 

Here are some pictures of the finger ribs I did the other day.

 

post #3 of 7
Good looking brisket and ribs Jon!
post #4 of 7

That is some good looking Q Jon!  Nice job.

 

Mike

post #5 of 7

Oh I almost forgot...points1.png

post #6 of 7

 That's some fine looking chow, Jon.

 

Chuck

post #7 of 7
Looks like two successful smokes to me.

Smoke it up
William
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