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Brisket with Q-view


Meat Mopper
Joined Nov 12, 2014
So, after much instruction from Wade and Danny over the SMF weekend, I tried a point end of brisket today. Well, I never want to eat anything else again!!!

Cooked to a temp of 212f until it was probe soft, foiling after about 3 hrs with some pineapple juice, it was perfect, so moist and tender, great smoke flavour (smoked over oak and maple)

Thanks for the pointers at the weekend everyone, couldn't have done it without you!


Master of the Pit
Joined May 12, 2013
WOW!  Looks great Paul.   You got this now.  7-10 kilo is the next step.  You got this.  Keep smokin!



Master of the Pit
OTBS Member
SMF Premier Member
Group Lead
Joined Apr 12, 2013
Fantastic Paul - You have nailed it 

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