Second brisket w Q view

Discussion in 'Beef' started by eddie b, Jul 17, 2011.

  1. eddie b

    eddie b Newbie

    Early start.

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    Smoke at dawn.

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    Brisket about to get a rub.

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    Command post.

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    More to come…
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    [​IMG]
     
  4. captturbo

    captturbo Smoke Blower

    Ah, the smell of TBS in the morning![​IMG]
     
    Last edited: Jul 17, 2011
  5. eddie b

    eddie b Newbie

    Stalled at 145°. Just waiting (with beer) to get past that. Opened er up to get a quick shot for y'all. How long you think that hunk of pork needs?

    [​IMG]
     
    Last edited: Jul 17, 2011
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Stalled at 145°. Just waiting (with beer) to get past that. Opened er up to get a quick shot for y'all. How long you think that hunk of pork needs?

    Eddie you've been drinking to many beers! It's a hunk of beef, and it may be a while.
     
  7. meateater

    meateater Smoking Guru SMF Premier Member

    Coming right along nicely. [​IMG]
     
  8. eddie b

    eddie b Newbie

    that little round of pork on the top deck is what i'm asking about [​IMG]. the brisket i have under control.
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sorry Eddie.  [​IMG]
     
  10. eddie b

    eddie b Newbie

    Heheh no worries. My attention was all on the main event too. Talking of which, I finally broke the barrier, got er foiled and up to 185°. As you can see, no lack of liquid! 10° to go!

    [​IMG]
     
  11. eddie b

    eddie b Newbie

    Pulled from the foil at 185° and the temp has dropped 20°. I wasn't expecting that. Smoker temp is a steady 220°. What gives? 11 hours now and i'm getting frustrated.
     
  12. eddie b

    eddie b Newbie

    Pulled from the foil at 185° and the temp has dropped 20°. I wasn't expecting that. Smoker temp is a steady 220°. What gives? 11 hours now and i'm getting frustrated.
     
  13. eddie b

    eddie b Newbie

    Got annoyed at 175°, set the oven to 220, let it hit and turned it off, pulled and foiled the brisket and let it rest in the cooling oven for half an hour, then let it sit foiled on the countertop for another 15 mins. As my father in law said to me when i asked him if i could marry his daughter, i have no objection. A long day but a good day.

    [​IMG]

    [​IMG]
     
  14. daddydon

    daddydon Smoke Blower

    Looks great...I wanna lick my screen and grab me a slice or two of that brisket![​IMG]
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It looks delicious, I'm sure it was worth the wait!
     

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