Brisket in Boise W/Qview

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tbakko

Meat Mopper
Original poster
Nov 3, 2010
151
11
Moses Lake, Washington
It's 4am, 38º and raining here in Boise, ID. I just put a 12lb Brisket in the smoker, I have had the smoker @ 225º for about 1hr & it's putting out nice TBH. I marinated the Brisket in a Dr. Pepper, Pomegranet/ Cranberry Juice, Soy Sauce, Teriyaki, Garlic Pepper, Beef Bullion, and McCormick Montreal Steake Seasoning. The rub I used is just a simple Kosher Salt, Craked Pepper, Paprika,, Cayenne, Orefano, Cumin, Garlic Powder & Onion Powder. I will try to post more pics later.

3f876ce1_BriskettSeasoned0400.jpg
 
The Brisket is at 167º internal so I am going to double foil it now & bring up tp about 205º then wrap in towels & stuff into a coller for a couple hours.

afbfe089_Briskett6hrsin.jpg
 
 Looks pretty tasty ............. I'm at 170 on both mine ...gonna keep um naked  ( no foil till they come out) hoping for some nice bark !
 
Looks Great at 167˚ !!!

When you can cook like that, you don't have to spell it right !!!

Bear
 
Looks good from here?

We always tell folks to cook to temp, and I believe in that.  With Briskies, tho, if the probe goes in like a hot knife thru butter, you just might be done?

Good luck and good smoking.
 
Love me some Brisket! You got 'er Lookin' Good!...JJ
 
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