try try again with qview

barbqjim · May 1, 2010

Well after my first attempt at brisket failed miserably I am at it again. This time a 9 lb brisket with a 9 lb pork butt. They have been in for 2 hours.
I just opened to squirt with some apple juice.

rbranstner · May 1, 2010

Better luck on this go around. Keep us posted.

daddyzaring · May 1, 2010

Looks good so far.

barbqjim · May 1, 2010

They are at 101* (pork) and 107* brisket already after 2 and 3/5 hours. Does that seem like it is rising too fast? I have been keeping the smoker at about 230 but I am fighting wind so I am not real sure what the grate temp is.

rbranstner · May 1, 2010

Go with the flow man. Pretty soon they will be stalled at 165 for 2-3 hours and you will be thinking why aren't they going up in temp. Just sit back have a few beers and enjoy the smoke it will all turn out ok.

barbqjim · May 1, 2010

Thanks for the reassurance.

barbqjim · May 1, 2010

Here are qview during the last two mops

rdknb · May 1, 2010

I agree with RB, I always feel they are cooking to fast then the stall happens and we wait. If they do get done sooner then you want remember to foil and wrap in a towel and put in a cooler to stay warm

rstr hunter · May 1, 2010

Nothing seems to go on a schedule when smoking. Just make sure you have plenty of time and can keep it warm if it's done early. The cooler trick is a good one. Warning though, when you open the cooler, the smell coming from it is so good it's unbelievable. Good looking smoke so far.

hannibal · May 1, 2010

Looking good.

I am smoking some baby backs right now and am about 1/2 way in timewise. I was concerned about the fast rising temp of the meat also, but after reading this and another post about stalling, I felt a little better.

Good luck with your smoking!

caveman · May 1, 2010

You are looking good so far. Just don't forget to let them rest in a cooler for at least an hour. Two or more would be better. But you are looking good right now.

mballi3011 · May 1, 2010

Yeppers it looking really good and it looks like you are ready for the stall if it happens and then you need to just wait it out. There's nothing you can do to the stall but grab another beverage and sit it out. It will be worth it too. Believe Me.

barbqjim · May 1, 2010

I decided to add a late arrival. ABT's. Just after foiling the meat.
before foiling.

abt's

meateater · May 1, 2010

Looks like it's gonna be good. I just love a good brisket.

pineywoods · May 1, 2010

Looks like its going great and the ABT's are a good addition

barbqjim · May 2, 2010

Well it finished well. The brisket came out very good. The pork butt was a little less than perfect but good and the ABT's were great. I went to 205 * with the butt and rested in cooler for 3 hours but the thermometer must have been in fat or something cause it is not as tender as it should be but not bad. Some of it was better than the rest.
ABT's

I made the brisket to be pulled but sliced a few slices.

Pulled brisket

pulled pork

I almost forgot to post the fishing abt's

Thanks mmm.

caveman · May 2, 2010

Hip Hip Hooray!!!

for getting back on that smoking train! Good job on the Brisk & PP!!

Woo Hoo!!!! Smoke on, smoke hard, smoke often!!!!!!

glgoodwin · May 2, 2010

Great smoke man, nothing like putting in work on a brisket and then getting to enjoy your labor!!!

hoser · May 2, 2010

Great job! fine looking smoke

try try again with qview

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