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Discussion in 'Beef' started by pdx210, Aug 6, 2011.
Almost 50 pounds of brisket!
Looks like a great start, thinking of doing a brisket tomorrow
By far my favorite meat to smoke, think it is the challenge of getting it perfect
That was last night around 7:30 or so!
it's 7:15 so just shy of 12 hrs my temps have been running between 220-260 I rotated the briskets every 3-4 hours just put them in foil.
The small brisket is 12# it's internal temp is 160
The medium # brisket is15# internal temp is 182
And the large brisket is 17# and an internal temp 185
what the hell is going on here ? shouldn't the smaller brisket be reading the higher temp? Also at the old rule of 1.5 hours per pound the 17# should be done late afternoon but i'm only in it 12 hrs and 10 degrees from 195 ? i guess the temp could stick at 185 for oh 10-12 hours but i'm not thinking so!
Not complaining they look and smell fantastic i'm just trying to get a handel on the new BBQ
Addendum... turns out my meat thermometer is off !
They sure look good so far!
so far so good
That's alot of brisket, looks great.
All that and I totally spaced off getting pics of the finished products
Not as thick of a smoke ring as I would have liked other than that I was happy with the results.
I did a lemon pepper rub base , then frenches yellow mustard, then trager prim rib rub over that and fresh coarse black pepper the wood was oak & pecan and charcoal
Just remember the smoke ring does not add any flavor, it just looks cool!
Any sliced pics?
No, that's what i was talking about got wrapped up in the moment and forgot to photo the best part