Brisket with Qview

Discussion in 'Beef' started by n2smokin, Jul 18, 2010.

  1. Here is my third try at a brisket.  Each one has gotten a little better. Sorry the camera is a cheap one. She's all rubbed up and ready to go.  My rub is simple. Kosher salt, fresh ground pepper, garlic powder, onion powder, and chili powder.


    Into the ECB we go for some TBS! So sad had to cut packer in half to get it to fit in the ECB. Oh well it will cook faster.


    Pulled them at 165 put them in a pan and tent with foil. Pulled them at 200. Lots of juice. 



    Put it in a cooler to rest for a few hours.  Took it out and pulled it. 


    Poured the juice back into the meat and ready for some sammies!  

    Thanks for looking. 
  2. flyfishjeep

    flyfishjeep Smoking Fanatic

    Looks REALLY good!  Great Job!
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Looks like the 3rd times the charm. Just like anything else in life the more you smoke the better it gets.
  4. warthog

    warthog Smoking Fanatic

    Looks real good.  I see you pulled it and did not slice it.  Any reason?
  5. We really like it pulled for sandwiches.  I think I may try to slice the next one.  
  6. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Great job there.
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now you did a fabulous job on that brisket. I also like to slice my briskets and next time try some coleslaw on your sandwich. It's the bomb

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