2 pound brisket Q-View!!

huskersmokeman

Smoke Blower

Original poster

Jan 19, 2008

132

10

Lincoln

• Feb 9, 2009

• #1

After 18 hours in the MES (yup-18)



The pull (could have used spoons, man it was tender!)



Pulled and ready for the open-faced sandwich



Served up w/ the wife's red pepper and onion fried taters

 

billbo

Master of the Pit

OTBS Member

Aug 19, 2007

1,393

34

Upstate NY

• Feb 9, 2009

• #2

Wow! That a long time for a 2 pounder! Sure looks tasty!

 

huskersmokeman

Smoke Blower

Original poster

Thread starter

Jan 19, 2008

132

10

Lincoln

• Feb 9, 2009

• #3

It probably didn't have to take that long, but I wanted to give it a REAL slow ride up to 200 degrees...12 hours naked, 6 hours in foil. It got up to 160 and then hung out there for about 6 hours. I'm full and happy!!

 

white cloud

Master of the Pit

OTBS Member

Mar 27, 2007

1,173

13

Riley Center MI

• Feb 9, 2009

• #4

It sure does look moist and tastey. Sometimes them small pieces take a while. weel ya stuck it and and were rewarded obviously.

 

iadubber

Meat Mopper

Jan 7, 2008

195

10

Dubuque, IA

• Feb 9, 2009

• #5

Holy hell! That's what I was thinkin!

 

grothe

Master of the Pit

OTBS Member

SMF Premier Member

Jun 12, 2008

1,762

12

Connecticut

• Feb 9, 2009

• #6

Looks darn good....way ta go!!!

 

jerseyhunter

Smoking Fanatic

Jan 12, 2008

560

18

The Woods of Jersey

• Feb 9, 2009

• #7

Looks tasty. What temp were you smoking at to take that long?

 

cowgirl

Legendary Pitmaster

OTBS Member

Oct 2, 2007

7,644

48

Oklahoma

• Feb 9, 2009

• #8

Looks very tasty!

 

huskersmokeman

Smoke Blower

Original poster

Thread starter

Jan 19, 2008

132

10

Lincoln

• Feb 10, 2009

• #9

Well, Jersey, I smoked it at 220 most of the time, starting at about 11:30 sat night(wakin up every 2 hours to baste). It gained temp right on up to 160 degrees, then plateaued there from 5 am until about 9:30 am. Started climbing again, and looked like it was gonna hit 200 way too soon, so I foiled it with the rest of my baste at about 11:00, dropped the temp to 205, and let it gently run up to 200 over the next 6 hours. Super moist, best I've done no matter the size! I'm thinkin' I must have accidently done something right in there somewhere...don't know how.

 

darrin

Meat Mopper

Feb 3, 2009

292

11

Myrtle Beach, SC

• Feb 10, 2009

• #10

Looks great!