200th Brisket on Friday Night. Q-View pictures to come on Saturday

[smoketexring]

It was 11:40 on Friday night the 27th January 32 degrees outside when I placed it in the smoker.  

The weight of the brisket is 9.25 lbs and temperature at 215.  I chose a smaller packer because this brisket met my tenderness test.  It was very loose and flexible.  The larger 13 lb briskets we're very rigid or firmer and in my opinion will not make a better finished product. 

I will be using a Smokin Tex 1400 Pro and filled the smoker box with hickory chips instead of blocks. 

I have taken several pictures at the start of the process and will follow through to the end. 

Happy Smokin,

Go Blue!!!

Smoke

 

[sprky]

good luck on your smoke. I have found that the 10 pounds and under are most often the most tender, but not always every once in while ill get 1 that's kinda tough. 

 the rest of the cook

 

[alblancher]

Waiting around for the Qview.

 

[SmokinAl]

I totally agree with you. If the brisket bends easily when it's raw it will be much more tender when it's cooked.

 

[africanmeat]

good start

 

[smoketexring]

While I'm not quite familiar with the uploading photos process yet on this forum, I did decide to just link my photo album on SMF to at least give you guys a QView of last nights smoke. 

http://www.smokingmeatforums.com/gallery/album/view/id/90076/user_id/52838#page=0&sort=display_order

Let me tell you it was a huge success.  The Brisket was not over or under done. I pulled it out @200 degrees at 11 hours and triple wrapped foil and toweled for an hour.  It pulled apart easily and the taste was out of this world.  Absolutely perfect. I couldn't ask for a better Brisket.

Let's Go Blue!!!

Smoke

 

[smoketexring]

OK, I may have it now.  It took a few minutes to get to know the process to post pictures.

Well, here they are.