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Got a Packer on update with q-view

ecto1

Master of the Pit
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Nice job Ecto, I'm glad to learn there are other alternatives to low & slow that work. That brisket looked fantastic. I guess I'm kinda old school though. I love the smell of that smoke, so the longer the better, and a few beers to go with the smoke & a couple of buddies to hang with. It doesn't get any better than that.
I like the low and slow also I am just looking for a method on days when I want to cook a brisket but don't want to say up all night.  I saw this at the last comp I went to and the team won first in brisket so I thought I would try it out.
Man that sucker looks so juicy! Great job.
It was I was suprised it did not dry out.  I plan to try injecting the next time but might not need to it was so juicy.
 

Bearcarver

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Using the temps you used, you certainly don't need to worry about it, but others should know that if you inject or probe a brisket (or any other whole muscle) before or when you start to cook it, you have to get the internal temperature from 40˚ to 140˚ in no longer than 4 hours.

Real Nice looking Brisky Ecto!

Bear
 

fpnmf

Smoking Guru
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Joined Jul 19, 2010
Looks delicious!

 Thanks for the post!

  Craig
 

rp ribking

Smoking Fanatic
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Joined Oct 29, 2009
ECT, at that rate you can quite your day job and almost smoke 5 briskies a day for $10.00lb, nice profit.

Very nice color, juice and smoke ring and let us not forget the UDS.
 

tjohnson

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Great Job!!

Nice smoke ring

Todd
 

deannc

Master of the Pit
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Joined Jun 13, 2010
Great looking brisky!  I've read about the hot and fast but haven't ventured out to give it a try, yet.  Congrats on a great smoke!  
 

raptor700

Master of the Pit
OTBS Member
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Joined May 20, 2010
That brisky looks very good, Never tried the hot and fast. Iv'e heard about it before and yours looks like it works!

Thanks for sharin'
 

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