Winter Party Brisket (Q-view)

[ghostred7]

Didn't get a chance to take the "raw" pic of it just rubbed. 

13# brisket.  Rub consists of the following:

2tbsp ea of brown sugar, chili powder, cumin, black pepper,  salt (added by recommendation)

1tbsp cayenne

1/4c paprika

No trimming or scoring of the fat.  Spritzed with Coke at 630a & 10a.  Cleared the danger zone by 4* right at the 4h mark.  No probing prior.
 

Started it at 11P last night.  At 10a, it was at 154* IT.  Hoping it will be done in time for ~6p chowtime.

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• ghostred7
• Dec 29, 2012

 

[gotarace]

That is off to a fantastic start Ghost...be waiting for a progress report!!!

 

[ghostred7]

Thx!  

It's finally climbing through the stall....it was ~150* from 9a or so until about 12p.  I'm down w/ 3hr stalls \m/

 

[diggingdogfarm]

Lookin' good!


~Martin

 

[fishwrestler]

That looks fantastic, I still have not been able to master the Brisket. :(  They always look so good on here, so juicy , mine always turns out a tad dry for my liking

Please post up a pic of it sliced.

Robert

 

[ghostred7]

Oh I will ;)

Currently at 171*.  Just upped temp to 235*

 

[ghostred7]

180* ....time for stab test

 

[ghostred7]

Sorry...got caught up w/ everything....like Mr. Paul Harvey used to say... and now, the rest of the story.

About an hr or so after this previous post, it was at temp.  Pulled, rested, took point and made burnt ends...

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• ghostred7
• Dec 30, 2012

Here's some of the spread....enjoy.

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• ghostred7
• Dec 30, 2012

 

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• ghostred7
• Dec 30, 2012

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• ghostred7
• Dec 30, 2012