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How's my brisket look?

post #1 of 13
Thread Starter 
I've done brisket before with little success. This time it came out really really nice, I think. What do you think? How does the smoke ring look? I'm thinking about entering some competitions. Would like some feedback.
post #2 of 13
Looks like you know what you are doing. Job well done!
post #3 of 13
PDT_Armataz_01_37.gifLooks good enough to eat and should serve you well at a comp based on the smoke ring

Good Luck
post #4 of 13
That's a good looking brisket! Nice smoke ring.
post #5 of 13
Looks good King - Nice ring!
post #6 of 13
That looks great! You did a good job smoking that long and NOT turning it into an aircraft chock! I almost stuck a fork in my computer!
post #7 of 13
DID you say 24hrs icon_eek.gif
Thats a long smoke
how heavy was the brisket and what temp
post #8 of 13
Thread Starter 
The brisket was about 13-14 lbs. I tried to keep the temp at about 225. I lost some time in the night because the temp went down to about 169 because my alarm didn't wake me up to tend the coals. I put it in about 6:45 pm. I opened it at about 6am and mopped it. It was at about 190 at about 5pm when it started to down poor so I had to wrap it in foil and finished it in the oven. We ate at about 7pm.
post #9 of 13
Nice work man that looks great!
post #10 of 13
I don't know how it could look any better, well done!!
post #11 of 13
Looks real good. PDT_Armataz_01_41.gif
post #12 of 13
Wow 24 hours.... longest one I ever did was 18 hours and I was stick a fork in me cause I'm done at the end of it. Good Job and good luck in the competitions.
post #13 of 13
OH so you had technical difficulties. I was wondering because I can do two 15# briskets in 12hrs at 220. but i make sure my temp is consistant. I have my mavrick thermometer that i put on my nightstand and set my chamber alarm when my temp gets to 200 if i want to take a nap. Brisket looks good though
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