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  1. eddie b

    Second brisket w Q view

    Got annoyed at 175°, set the oven to 220, let it hit and turned it off, pulled and foiled the brisket and let it rest in the cooling oven for half an hour, then let it sit foiled on the countertop for another 15 mins. As my father in law said to me when i asked him if i could marry his daughter...
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    outcome

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  7. eddie b

    Second brisket w Q view

    Pulled from the foil at 185° and the temp has dropped 20°. I wasn't expecting that. Smoker temp is a steady 220°. What gives? 11 hours now and i'm getting frustrated.
  8. eddie b

    Second brisket w Q view

    Pulled from the foil at 185° and the temp has dropped 20°. I wasn't expecting that. Smoker temp is a steady 220°. What gives? 11 hours now and i'm getting frustrated.
  9. eddie b

    Second brisket w Q view

    Heheh no worries. My attention was all on the main event too. Talking of which, I finally broke the barrier, got er foiled and up to 185°. As you can see, no lack of liquid! 10° to go!
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  11. eddie b

    Second brisket w Q view

    that little round of pork on the top deck is what i'm asking about . the brisket i have under control.
  12. eddie b

    The night that started bad but ended great Brisket and Pork smoke

    Good for you. I am stuck at +/- 145° for the last hour. Watching Tour De France and checking in every 10 minutes or so. At hour 7 right now.
  13. eddie b

    Second brisket w Q view

    Stalled at 145°. Just waiting (with beer) to get past that. Opened er up to get a quick shot for y'all. How long you think that hunk of pork needs?
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  15. eddie b

    Second brisket w Q view

    Early start. Smoke at dawn. Brisket about to get a rub. Command post. More to come…
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  20. eddie b

    First smoke, brisket, offset

    Ah OK well that explains some unexpected bumps in the road. Thanks for the input everyone. I'll be smoking another one this weekend, and will document the process again to this thread. 
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