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  1. 4-8-9-13.jpg

    4-8-9-13.jpg

    • jeffingh
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    • Album: 2nd Brisket Smoke
  2. 3-8-9-13.jpg

    3-8-9-13.jpg

    • jeffingh
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    • Album: 2nd Brisket Smoke
  3. 2b-8-9-13.jpg

    2b-8-9-13.jpg

    • jeffingh
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    • Album: 2nd Brisket Smoke
  4. 2a-8-9-13.jpg

    2a-8-9-13.jpg

    • jeffingh
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    • Album: 2nd Brisket Smoke
  5. 2-8-9-13.jpg

    2-8-9-13.jpg

    • jeffingh
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    • Album: 2nd Brisket Smoke
  6. 1a-8-9-13.jpg

    1a-8-9-13.jpg

    • jeffingh
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    • Album: 2nd Brisket Smoke
  7. 1-8-9-13.jpg

    1-8-9-13.jpg

    • jeffingh
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    • Album: 2nd Brisket Smoke
  8. jeffingh

    Basic Brisket Smoke

    I want to eat NOW! LOL.... 6 1/2 lb brisket at 225 to get IT to 170 should take how long? at 250? Then to 190 how long at both temps? 
  9. jeffingh

    Basic Brisket Smoke

    OK, I get it, cook it until IT is 170, foil it and bring it to 190 then blanket it for 1-2 hrs. What do I set the smoker to? 200? 225? 
  10. jeffingh

    Hello from Northridge CA.

    Thanks David, I want to smoke a whole turkey for thanksgiving this year! 
  11. jeffingh

    Brisket

    Kat, Im such a neophyte to smoking meat!!! While it turned out good enough, it wasn’t what I want so Im gunna try again soon J. 
  12. jeffingh

    Brisket

    Thank You Kat! I dont think this one I just cooked is gunna last long around here so Im sure my second one is not far off. LOL!!!
  13. jeffingh

    Hello from Northridge CA.

    Just got my first smoker yesterday, already smoked a Brisket and with the help from my new forum friends, I think I saved it before it was ruined. I have alot to learn but being the reining BBQ KING of Northridge (formerly Granada Hills) CA. I think Ill be competing soon! hahahahaha Jeff 
  14. jeffingh

    Brisket

  15. jeffingh

    Brisket

    I pulled it out at 178 IT, I used a rub my butcher recommended to start, Im using Hickory chips. I cut it and it might be slightly more done than I wanted but its delicious and very tender. I can do better.. LOL
  16. jeffingh

    Brisket

    Cuz I dont know what Im doing? The internal temperature is 178 right now, should I take it out?
  17. jeffingh

    Brisket

    Got my first smoker yesterday, a Masterbuilt 30" electric. Put a 6 1/2 lb brisket in it at 195 for 8.5 hrs. Is that correct? What will happen if I leave it in there for a longer period of time at 195? I filled the water bowl up and after 5 hours I looked in the chip tray and it was all burnt so...
  18. Default

    Default

    • jeffingh
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