Saturday Brisket Cook w/Q-View

[xxsmokin foolxx]

Hello everyone!  I started this smoke at about 9 am.  I had a lot of difficulty keeping temp as about halfway through the wind picked up like crazy.  I definitely learned a lot throughout the course of the day.  So without further adieu, here are some shots of the smoke, start to finish.  

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• xxsmokin foolxx
• Sep 22, 2012

^^ All rubbed up and ready for some lovin haha

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• xxsmokin foolxx
• Sep 22, 2012

This is about 3 hrs into the smoke

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• xxsmokin foolxx
• Sep 22, 2012

5 hrs into the smoke

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• xxsmokin foolxx
• Sep 22, 2012

Getting sliced up

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• xxsmokin foolxx
• Sep 22, 2012

The final product. .  . . look how juicy!!!

So I pulled it off at about 165, hit both sides with some bbq sauce and then let it rest for about 30 mins before slicing it.  This brisket was a 6 #'er and fed 8 people easily.  Overall, it was a pretty difficult day, but I overcame it with a lot of patience.  The family LOVED it and thats all you can ever ask for.  Thanks for lookin!

 

[sqwib]

Looking good

 

[smokinhusker]

Nice job!

 

[chef jimmyj]

I'm catching this late but you only took it to 165*F and rested, that's it? It sure looks good and juicy but was it tender as most guys go to 185-195*F IT to get good breakdown of connective tissue...JJ

 

[mike johnson]

X2

 

[retired lawman]

I have a seven-ish pounder in the fridge with a rub on it, gonna put it on late tonight, early tomorrow. How many hours did you have it on all together?
 

 

[xxsmokin foolxx]

I have a seven-ish pounder in the fridge with a rub on it, gonna put it on late tonight, early tomorrow. How many hours did you have it on all together?
 

I had it on 9 hrs altogether.. . so given yours is a full # more, I would go another hr and a half.  In response to everyone else about IT and tenderness, yes . .  I pulled at 165 and let it rest.  The juices redistributed throughout the meat and it was incredibly flavorful and juicy.  I know alot of people go 30 degrees higher, but imho its not needed.  The wasn't pull-able, but had a nice bite to it and was incredibly tender.  I cooked it for 8 people and there was none left  :)

 

[driedstick]

looks great