First Brisket

[huntdean]

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• huntdean
• Aug 5, 2012

20120804_223314.jpg

• huntdean
• Aug 5, 2012

20120804_223314.jpg

• huntdean
• Aug 5, 2012

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• huntdean
• Aug 5, 2012

 

[boykjo]

Hope this helps.......  http://www.smokingmeatforums.com/t/125263/how-to-upload-a-photo-q-view-to-your-post

Happy smoking

Joe

 

[chef jimmyj]

Huntdean, you can load but the pics will not show up until released be the thread Moderator after review. It is a built in security system to keep Spam in check. After you have a bunch of posts there will be no hold on Qview. Just follow Joe's instructions, only hit enter once per pic, and they will show up within 24 hours...JJ

 

[huntdean]

Thanks for the info Chef JimmyJ and Boykjo, I will wait for them to pop up.

 

[huntdean]

I have myself a bit of a problem. My brisket is 12 pounds and should take 18 hours at 225. Internal temp is at 188 12 hours. Do I trust the thermometer or leave it in for the 18 hours?

 

[boykjo]

    

 

[boykjo]

I have myself a bit of a problem. My brisket is 12 pounds and should take 18 hours at 225. Internal temp is at 188 12 hours. Do I trust the thermometer or leave it in for the 18 hours?

Go by temp not by time...... did you pan and foil at 160 with juices...... I take em to 196 then foil and wrap in a towel for an hr

Joe

 

[huntdean]

Ok will do. I followed my friends method so no I did not rap at all durring the smoking but planned to do it for an hour when I take it out. And that should be very soon lol. Thanks for the help and I will post some pics of the finished product.

 

[huntdean]

Well the temp problem was due to a bad thermometer. Had me better half pick up a new one on the way home and I swapped it out and it took all of 18 hours like planned. The end result was very good and the kids loved it!!! We have some great leftovers and I will be smoking another soon.

Here is a pic of what was left before I shreaded it.

20120805_184936.jpg

• huntdean
• Aug 5, 2012

 

[huntdean]

My temp problem was due to a bad thermometer. My better half picked up a new one on the way home and everything was back to normal. Took 18 hours like planned to reach 195. Everyone loved it and we have plenty great tasting leftovers. I will be taking them to work for lunch and doing some bragging lol. We will be doing another soon and may try a different recipe. Here is a pic of what was left before I shreaded it.

20120805_184936.jpg

• huntdean
• Aug 5, 2012

 

[zahlgren]

Nice Job!

 

[smokinhusker]

Looks great!