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'.
     

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