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Did me a brisket

post #1 of 15
Thread Starter 
Just used a simple rub that i made up a while back, hickory and skeet wood, desent smoke ring also. Wished I would have waited till it got to 195*+, but my volchers was circleing the pit so it came of at 190* and rested for about 45 minutes.

post #2 of 15
Good lookin brisket, nice smoke ring PDT_Armataz_01_34.gif
post #3 of 15
Nice looking Brisky. Where's my plate?
post #4 of 15
Wow! That looks great!
post #5 of 15
Looks great !!!
post #6 of 15
That looks good
post #7 of 15

Alright

Nice job, great lookin smoke ring points.gif
post #8 of 15
Looks great Buzz
post #9 of 15
Great looking brisket. Now I'm hungry again! points.gif
post #10 of 15
Looks pretty Buzz! I agree. 192-195 is about right for me, but more important, slide that therm into the meat and make sure there is no resistance. If it slides in smooth and easy, its perfect!
post #11 of 15
Thread Starter 
Ya, the thermo did the nice slide job, just a little tuffer than I like, but on the other hand, it did slice, and not fall apart.
post #12 of 15
Heck yea the voltures were out if I could fly I would have ben out to some of that good looking brisky too.
post #13 of 15
Very nice Buzz, that looks so good!! I agree with mballi, if I was a vulture I would have been there too!!points.gif
post #14 of 15
My mouth is watering,it has an awesome smoke ring PDT_Armataz_01_34.gif
post #15 of 15
looks good
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