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Tomorrows brisket smoke w/qview

post #1 of 14
Thread Starter 
Got the rub on the 11.5# brisket for tommorrow, ready to go to the fridge for awhile. Going to get up bright and early and fire the smoker. Finally got a remote digital thermometer should help out a bunch for the stages of the brisket. Always used an instant read before now. I'll add more pics tommorrow.

post #2 of 14
You know its good when BOTH sides are falling over the pan.
Good luck and keep us informed.
post #3 of 14
Looks good happy smokin and don't forget the Qview
post #4 of 14
Good luck on your first brisket smoke!

What type of thermometer did you get? I'm looking to purchase my first digital too and am curious how yours worked out.
post #5 of 14
Thread Starter 
Sumo I got a $15 dollar one from walmart. Did a boil test on it last night was within 2 deg. close enough for me. It has a 100 Ft. range I think it will do just fine for me. Maybe down the road I'll look into something different if this one goes south. Brisket's on the smoker cookin away.
post #6 of 14
Looks good, wish I had the time to do one today. So, I'll just have to look forward to the Qview.
post #7 of 14
Thread Starter 
I went ahead and got another pic for the qview. The brisket has been on for just over 4 1/2 hrs. and looks and smells really good. It's at 159 deg. right now won't be to much longer till foiling time. Thought everyone might like a peak. Smokin the brisket mainly with hickory,and alittle cherry and mesquit along with it. Sure is a nice day today supposed to rain later though.

post #8 of 14
Not trying to be nit picky but your temp probe placement is interesting. It's right at the edge of the meat and straight down. You might get higher temp readings because of that. I always try and put the probe in the thickest part of the interior meat and at an angle.

Maybe it's just the way the picture looks. If so, disregard.

However, it sure does look good biggrin.gif
post #9 of 14
Thread Starter 
First time using a remote digital. I tried to put it in the thickest part of the meat like I read about. It has been cooking for 7hrs. now and is at 180 deg. It hasn't jumped temp real fast or anything. It been slowly going up all day. Been holding pit temp. right between 225 to 250 deg. The picture must be deceiving I have it in the middle of the thick part I see what you mean about the pic.

post #10 of 14

Pics result?

How'd that brisket come out???
post #11 of 14
Thread Starter 
It turned out great. Ran the internal temp. to 200 deg. Pulled it off the smoker wrapped it in a couple of towels then put it in the cooler to let it rest. Waited 1 1/2 hours til supper time sliced up (could have shredded it that tender and juicy) and watched it dissapear. Only about 1 1/2 #'s for leftovers it was a hit. I'm going to have to do a couple of butts before to long the remote thermometer was very helpful.
post #12 of 14
Glad your brisket came out great. You know it was good when it disappears that fast.

post #13 of 14
Nice job Crewcab. We knew ya could do it, and it looks like ya did it well.PDT_Armataz_01_37.gif
post #14 of 14
Wtg on the smoke. Looks great.
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