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Brisket with Qview

post #1 of 7
Thread Starter 

Here is my third try at a brisket.  Each one has gotten a little better. Sorry the camera is a cheap one. She's all rubbed up and ready to go.  My rub is simple. Kosher salt, fresh ground pepper, garlic powder, onion powder, and chili powder.



Into the ECB we go for some TBS! So sad had to cut packer in half to get it to fit in the ECB. Oh well it will cook faster.





Pulled them at 165 put them in a pan and tent with foil. Pulled them at 200. Lots of juice. 






Put it in a cooler to rest for a few hours.  Took it out and pulled it. 




Poured the juice back into the meat and ready for some sammies!  


Thanks for looking. 

post #2 of 7

Looks REALLY good!  Great Job!

post #3 of 7

Looks like the 3rd times the charm. Just like anything else in life the more you smoke the better it gets.

post #4 of 7

Looks real good.  I see you pulled it and did not slice it.  Any reason?

post #5 of 7
Thread Starter 

We really like it pulled for sandwiches.  I think I may try to slice the next one.  

post #6 of 7

Great job there.

post #7 of 7

Now you did a fabulous job on that brisket. I also like to slice my briskets and next time try some coleslaw on your sandwich. It's the bomb

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