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Brisket Today!

post #1 of 13
Thread Starter 
Beautiful Day in SW Michigan. Sunny 68 degrees (up to 80 today) and only a slight breeze. 7 lb brisket on at 7 am QVIEW to follow and it's a beautiful day!
post #2 of 13
Indeed it is a beauty! Even on the East side! Keep it Thin an' Blue!
post #3 of 13
Thread Starter 

Brisky Quick Ps

Rubbed and ready


tbs 225 degrees and we're off to a good start!
LL
LL
LL
post #4 of 13
I think I can smell it from here! I'll be over to taste it before dark!icon_smile.gif

Gonna be a nice day for sure. I am gonna do a half loin, drummies, and a fatty for todays easy smoke before the Pocono race!cool.gif
post #5 of 13
Nothing better than a beautiful day lit up with TBS wink.gif Sounds like you're off to a great start on that brisket. Great pics too!

Capt Dan - bottle some of that scent you're smelling and send me some, puhleeze!! PDT_Armataz_01_28.gif
post #6 of 13
Great start. Keep us posted.
post #7 of 13
Thread Starter 

2 1/2 hrs

2 1/2 hours in. 2nd mop (straight apple juice from a spray bottle). Internal temp is 132
LL
post #8 of 13
Thread Starter 
6 hours and internal temp of 160. Seems to be going as planned!
LL
post #9 of 13
Looks good from here! Only supposed to get to 98 degrees today.
post #10 of 13
Looks mighty fine keep up the great work
post #11 of 13
looks great cant wait for the final pics, job well done so far
post #12 of 13
Thread Starter 

180!!!

Almost exactly 9 hours and it's ready to be wrapped and put in the cooler! I love it when things go as planned. I am going to keep it in the cooloer for two hours and then slice. IS IT POSSIBLE TO HAVE IT IN THE COOLER TOO LONG??
LL
post #13 of 13
Thread Starter 

Finale'

Out of the cooler and sliced after 1 1/2 hours. I think I need to go to 185 or so next time. I was GREAT but not AS tender as I would like. By the way the "rub" was just Canadian Steak Seasoning and it was really good!
LL
LL
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