First Smoked Beef Brisket

Discussion in 'Roll Call' started by scuppers, Jan 7, 2015.

  1. Put in the smoker at 8:00 at 225 F and took out at 7:00 with an internal temp of 190 F and let rest for about an hour before slicing. I used a simple dry rub and even threw in some chicken wings for the last 2 hours, awesome.
     
  2. beefy bill

    beefy bill Meat Mopper

    Sure looks awesome!
     
  3. [​IMG]   Good morning and welcome to the forum, from a beautiful sunny, windy and cold day here in East Texas. Lots of great people with tons of information on just about  everything. 

    Looks great, any sliced pictures ?

    Gary
     
  4. Looks Great!

    Happy smoken.

    David
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Looks good sliced pics are nice not to mention the chix wings! We all need inspiration.
     

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