I will never fear brisket again (Q-View)

[trabba]

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• trabba
• May 31, 2016

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.

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• trabba
• May 31, 2016

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

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• trabba
• May 31, 2016

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

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• trabba
• May 31, 2016

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

Thanks for looking!

 

[jasper7]

Looks good...

Point goes into fridge for leftovers. 

                   ...what are leftovers?

                                                 Just kidding, keep on smokin'.