brisket for me this weekend

[pdx210]

Almost 50 pounds of brisket!  

 

[tprice]

Looks like a great start, thinking of doing a brisket tomorrow

By far my favorite meat to smoke, think it is the challenge of getting it perfect

 

[pdx210]

That was last night around 7:30 or so! 

it's 7:15 so just shy of 12 hrs my temps have been running between 220-260 I rotated the briskets every 3-4 hours just put them in foil.

The small brisket is 12# it's internal temp is 160

The medium # brisket is15# internal temp is 182

And the large brisket is 17# and an internal temp 185

what the hell is going on here ? shouldn't the smaller brisket be reading the higher temp?  Also at the old rule of 1.5 hours per pound the 17# should be done late afternoon but i'm only in it 12 hrs and 10 degrees from 195 ? i guess the temp could stick at 185 for oh 10-12 hours but i'm not thinking so!

Not complaining they look and smell fantastic i'm just trying to get a handel on the new BBQ

Addendum... turns out my meat thermometer is off !

 

[SmokinAl]

They sure look good so far!

 

[africanmeat]

so far so good

 

[meateater]

That's alot of brisket, looks great. 

 

[pdx210]

All that and I totally spaced off getting pics of the finished products 

Not as thick of a smoke ring as I would have liked other than that I was happy with the results.

I did a lemon pepper rub base ,  then frenches yellow mustard,  then trager prim rib rub over that and  fresh coarse black pepper the wood was oak & pecan and charcoal  

 

[SmokinAl]

Just remember the smoke ring does not add any flavor, it just looks cool!

 

[meateater]

Any sliced pics? 

 

[pdx210]

No, that's what i was talking about got wrapped up in the moment and forgot to photo the best part