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post #1 of 23
Thread Starter 
Nothing out of the ordinary here.........hadn't done any q view in a long time around here, so brisket seemed like a good candidate.

Untrimmed, choice grade, 14.68 lbs

Trimmed some of the hard stuff off the top, between the flat and point, but didn't go crazy with it. I don't trim the bottom at all pre cook

Kept the rub very simple. Salt, Pepper, Granulated Garlic, and Cayenne

Went out at 6:30 Sunday morning to put the meat on.......WTF......oh yeah, I am not in Florida anymore. PDT_Armataz_01_04.gif

Smoked it with a mix of hickory and cherry........I think a chunk of apple got in as well. This one was in a hurry for some reason......cooker at 250, brisket was done in 8 hours. That didn't break my heart.

I let it rest wrapped for about an hour and then took to slicing. Almost forgot any sliced pics as I got busy doing other stuff around the house and have also gotten out of the habit of taking pics. PDT_Armataz_01_04.gif Had separated the point from the flat and was slicing the flat when I remembered. Wiped my hands and took a quick shot and got back to it. Looking at the pics, it looks dry, but it wasn't, it turned out very nice.

Finished slicing, cut up the point and bagged it up for lunches........you'll just have to trust me on the last part........I was done taking pics. LOL
post #2 of 23
Real nice smoke ring. Good job.PDT_Armataz_01_37.gif
post #3 of 23
Great lookin smoke Joe....tongue.gif
Sometimes the best things in life are kept simple....PDT_Armataz_01_34.gif
post #4 of 23
Killer smoke ring!!!

That looks like a great meal you got there...thanks for sharing!
post #5 of 23
That's a great looking smoke! That smoke ring sets it off nicely...PDT_Armataz_01_37.gif
post #6 of 23
Great color on that smoke ring.

14 pounder in only 8 hours sounds great
post #7 of 23
I was gonna ask if you were running the smoker hot to have it finish that fast but I guess you just got one of those extremely rare smokes where everything not only goes perfect but actually goes better than perfect!
post #8 of 23
Great looking pics. Excuse me, I have to go eat now!!!
post #9 of 23
Thread Starter 
Yeah, I was just smoking this to slice and bag up for lunches so it didn't matter when it got done........just happened to haul butt. I usuallly plan on about an hour a pound for brisket at 250.
post #10 of 23
Great looking brisket Joe! PDT_Armataz_01_37.gif
What in the heck are you doing in snow country? PDT_Armataz_01_12.gif
post #11 of 23
Thread Starter 
Crazy things happen when you follow the $$$.
post #12 of 23
Ahhhhhh.... Hope it works out well for ya then. cool.gifPDT_Armataz_01_34.gif
post #13 of 23
Thread Starter 
Well, I can't complain about the $$, but it won't stop me from whining about the weather. PDT_Armataz_01_12.gif
post #14 of 23
lolol!! biggrin.gif
post #15 of 23
That is Shweeeeeeet! It would have been a real shame to have missed gettin a pic of that thing sliced up . It's beautiful.
post #16 of 23
Great looking brisket. Welcome back to the world of sharing qview.

post #17 of 23
Beautiful brisket and snowy woods too! PDT_Armataz_01_34.gif
post #18 of 23
points.giffor that brisket Joe...250-270 degree does not bother me on the brisky...Sacriledge to some folk,but after a few hundred i am sticking with it...PDT_Armataz_01_01.gif Love searing them now and again as well...
post #19 of 23
points.gifKUDOS, Man i have got to do a brisket.
post #20 of 23
Thread Starter 
I hear ya. PDT_Armataz_01_12.gif If I smoke below 250 anymore it is only because something went wrong.
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