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Brisket time!!

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lspruill91

lspruill91

Newbie
Original poster
Mar 10, 2016
22
15
Norfolk,VA
Good morning everyone! Started a 14 lber at 7:30 this morning using hardwood lump coal with peacan and oak logs! Rubbed her lastnight with a light coat of peanut oil, light coat of brown sugar and a rub I make. forgot to snap a pic of her before hitting the smoke! Was too excited to get goin since its been raining for four damn days!!! Hope everyone has a good Saturday let's see some posts!! QVIEW will start at the first peek.
 
I sure hope so lance lol, only my second one, I'm goin no foil until she's done and ready to be put to rest!
 
No worries, just remember patience is the key. That said, a 14 pound packer at 250 no crutch might end up as breakfast. Either way it should be great.
 
Well 250 is at the far side away from the box.. So I figured it's really closer to 280-300. What do ya think?
Thanks Mr. Al! I hope it taste as good as it looks!
 
I dunno, I don't usually cook that high but if it was me, I'd crutch it. Then again, that's how I always do it so take it with a grain of salt and two grains of pepper.
 
10-4! Thanks for the input I've made it through the stall, took from 11:30 to almost 2 and I'm at 181. Might go ahead and wrap her till tender.
 
image.jpeg

image.jpeg


197 probe slid all the way through everywhere by almost just breathing on it. Now she's wrapped tight and gonna take a hour or two nap while I drink some beer! Will post slice pics after a while!
 
Thank you sir! Sight is only one of the seven senses hopefully the taste one is on today! Lol I know the smell sure is there!!!
 
Thanks lance! I almost wrapped but decided to stick it out, like you said patience is key. Looks good smally look forward to some pics tomorrow!
 
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