Got a Packer on update with q-view

[ecto1]

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]

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]

Looks delicious!

 Thanks for the post!

  Craig

 

[rp ribking]

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]

Great Job!!

Nice smoke ring

Todd

 

[deannc]

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]

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'