Brisket w/ Q-view

[pintocrazy]

Brisket time. I used a mix of pecan and apple wood. Smoked at 250 F for 12 hours to a IT of 198 F. Mopped every 30-40 mins after 5 hours.

Foiled, wrapped in towels and coolered for 5 hours.

Turned out tasty! Enjoy!

15 lbs packer

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• pintocrazy
• Jun 16, 2013

rubbed down

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• pintocrazy
• Jun 16, 2013

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• pintocrazy
• Jun 16, 2013

1/2 way done

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• pintocrazy
• Jun 16, 2013

finally finished

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• pintocrazy
• Jun 16, 2013

all rested up, out of the cooler and foil.. still hot!

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• pintocrazy
• Jun 16, 2013

sliced and plated

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• pintocrazy
• Jun 16, 2013

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• pintocrazy
• Jun 16, 2013

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• pintocrazy
• Jun 16, 2013

 

[yardbird]

ok, thanks. Now ha got me droolin'...

 

[themule69]

Looks great. I would have to question your tem gauge's a 15 pound brisket to 198 in 12 hours? That doesn't add up. I would check both gauges.

Happy smoken.

David

 

[pintocrazy]

Looks great. I would have to question your tem gauge's a 15 pound brisket to 198 in 12 hours? That doesn't add up. I would check both gauges.

Happy smoken.

David

i had 2 probes in the meat and they both read 198, both different units and different brands. Have used that oven thermo before, but i guess i could check it to make sure its still accurate.

anywho, it turned out great :)

 

[psycho dad]

Wow, that looks great!

 

[pintocrazy]

thanks guys, everyone loved it. haha made for good leftovers for the next night as well!