Weekend Brisket

pellethead13

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Original poster

Dec 15, 2014

60

23

Benton City, WA

• Feb 11, 2017

• #1

Spending my only day off in a month on a 16# brisket, only thing missing is [emoji]127944[/emoji]. Planning on a long smoke overnight after she is trimmed up and SPOG'ed. 230-250 is the goal. Starting her up at midnight and will post progress in the am after 6 hours. I want to sleep in lol.

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• pellethead13
• Feb 11, 2017

In the mean time buttermilk brined fried chicken for a late dinner tonight

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• pellethead13
• Feb 11, 2017

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• pellethead13
• Feb 11, 2017

 

Last edited: Feb 11, 2017

firemanjon

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Dec 27, 2016

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Arkansas

• Feb 11, 2017

• #2

Nice!! Can't wait to see...I'm in

 

ab canuck

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Alberta Canada

• Feb 11, 2017

• #3

I'm in on this one.... I am looking forward to going home and getting some smoking going......

 

b-one

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Aug 31, 2014

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Michigan

• Feb 11, 2017

• #4

Brisky sounds good,that chicken looks great!

 

pellethead13

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Dec 15, 2014

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23

Benton City, WA

• Feb 11, 2017

• #5

Hope to show you some good results, cheers fellas [emoji]127867[/emoji]

 

pellethead13

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Dec 15, 2014

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Benton City, WA

• Feb 11, 2017

• #6

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• pellethead13
• Feb 11, 2017

Trimmed, SPOG & achiote pepper rub. Going to sit for a few hours then to the pit

 

billy brown

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Sep 27, 2015

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59

southwestern ontario

• Feb 11, 2017

• #7

That chicken looks crazy good.

 

SmokinAl

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• Feb 12, 2017

• #8

The chicken looks fantastic!

Looking forward to seeing the brisket!

Al

 

pellethead13

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Dec 15, 2014

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Benton City, WA

• Feb 12, 2017

• #9

Well I fell asleep on the couch boots and all and it was apparent I needed it because it's now 930 lol, pellets ran out of course so lost temp and not quite sure how long that could have been. IT is 171, showing some good bark so bringing it back up to temp and will wrap after. IT goal is 200-205

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• pellethead13
• Feb 12, 2017

 

pellethead13

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Dec 15, 2014

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Benton City, WA

• Feb 12, 2017

• #10

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• pellethead13
• Feb 12, 2017

Wrap time, ran out of butcher paper so going to foil it for a few

 

Last edited: Feb 12, 2017

SmokinAl

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• Feb 12, 2017

• #11

Looks good so far!

Al

 

ab canuck

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• Feb 12, 2017

• #12

Yessss... it looks goood so far....

 

pellethead13

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Dec 15, 2014

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Benton City, WA

• Feb 12, 2017

• #13

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• pellethead13
• Feb 12, 2017

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• pellethead13
• Feb 12, 2017

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• pellethead13
• Feb 12, 2017

Flat was little dry but overall I call this a success, not my best considering the snow here in NE and battling temps all day but I'm happy

 

ab canuck

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• Feb 12, 2017

• #14

Yep, It looks good.... Nice job

 

meatybeef27

Newbie

Feb 12, 2017

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10

• Feb 12, 2017

• #15

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• meatybeef27
• Feb 12, 2017

can anybody answer this question. MY brisket turned out like kind bent while cooking. I'm at the 5 hr mark at 200 250 degree. I used salt and pepper only on the brisket.thanks !