Brisket Today!

[tpicki]

Beautiful Day in SW Michigan. Sunny 68 degrees (up to 80 today) and only a slight breeze. 7 lb brisket on at 7 am QVIEW to follow and it's a beautiful day!

 

[richtee]

Indeed it is a beauty! Even on the East side! Keep it Thin an' Blue!

 

[tpicki]

Rubbed and ready

tbs 225 degrees and we're off to a good start!

 

[capt dan]

I think I can smell it from here! I'll be over to taste it before dark!

Gonna be a nice day for sure. I am gonna do a half loin, drummies, and a fatty for todays easy smoke before the Pocono race!

 

[sumosmoke]

Nothing better than a beautiful day lit up with TBS

Sounds like you're off to a great start on that brisket. Great pics too!

Capt Dan - bottle some of that scent you're smelling and send me some, puhleeze!!

 

[bb53chevpro]

Great start. Keep us posted.

 

[tpicki]

2 1/2 hours in. 2nd mop (straight apple juice from a spray bottle). Internal temp is 132

 

[tpicki]

6 hours and internal temp of 160. Seems to be going as planned!

 

[pineywoods]

Looks mighty fine keep up the great work

 

[skinsfan75]

looks great cant wait for the final pics, job well done so far

 

[tpicki]

Almost exactly 9 hours and it's ready to be wrapped and put in the cooler! I love it when things go as planned. I am going to keep it in the cooloer for two hours and then slice. IS IT POSSIBLE TO HAVE IT IN THE COOLER TOO LONG??

 

[tpicki]

Out of the cooler and sliced after 1 1/2 hours. I think I need to go to 185 or so next time. I was GREAT but not AS tender as I would like. By the way the "rub" was just Canadian Steak Seasoning and it was really good!