Brisket in smoker w/ Q-view

[bhelton]

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• bhelton
• Apr 12, 2014

 

[mdboatbum]

Details?

 

[bhelton]

Cooking on my MES, rubbed with salt, pepper, garlic, and paprika. Cooking at 235-245. About 3 hours into cook now.

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• bhelton
• Apr 12, 2014

 

[Rafter H BBQ]

Lookin good ! Thumbs Up

 

[foamheart]

I woke up smelling smoke, is that you? Smells good!

If ya would, please click upon the "My Profile" icon on the above toolbar and tell us as much or as little as you like. But more specifically please let us know where ya hang your hat at night so myself and others know if it's your smoke we are smelling. Seriously it help when others are discussing or when you make suggestions to others knowing if you are in Peru or Detroit. Climate is as important as the type of smoker.

Thank you Thank you we all appreciate it.

 

[pgsmoker64]

Lookin good so far!

Bill

 

[bhelton]

I'm about to pull and rap in foil. It's at 160 now.

 

[foamheart]

I knew it was your smoke! Thank ya sir.

 

[bhelton]

Wrapped up and back in. Has a nice bark!!

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• bhelton
• Apr 12, 2014

 

[Rafter H BBQ]

Details?

Wrapped up and back in. Has a nice bark!!

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• bhelton
• Apr 12, 2014

Lookin real nice ! Thumbs Up

 

[bhelton]

Ok it hit 200 and I pulled it out. The meat temp prob I tested it with went in like butter. Now going to wrap and rest it.

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• bhelton
• Apr 12, 2014

 

[bhelton]

Doing some ends now.

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• bhelton
• Apr 12, 2014