I will never fear brisket again (Q-View)

Discussion in 'Beef' started by trabba, May 31, 2016.

  1. trabba

    trabba Fire Starter

    Rubbed with EVOO, Salt, Pepper, Paprika

    Wrapped and in the fridge for a little over 24 hours.

    Went on the smoker at 4:45am. Mixture of Cherry and Hickory, smoker temp about 235. Held there nicely.

    12:00pm - Point cut is reading 200 IT. Pulled, wrapped in HD foil and into towel-lined cooler. Flat at 175.

    2:00pm - Flat is reading 200 IT. Pulled,wrapped in HD foil and into cooler.

    5:00pm - Flat is pulled from cooler and sliced. Point goes into fridge for leftovers. 

    Thanks for looking!
    smokinjd likes this.
  2. Looks good...
                       ...what are leftovers?

                                                     Just kidding, keep on smokin'.

Share This Page