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qnbiker
08-08-2010, 10:16 PM
I usually post my pron on another site, but thought I would post tonight's brisket.

Brisket before trimming
http://farm5.static.flickr.com/4115/4874320042_5e32d90852_z.jpg

LOTS of fat
http://farm5.static.flickr.com/4101/4874320254_a797e7a072_z.jpg

Rubbed and ready to go.
http://farm5.static.flickr.com/4143/4874320510_c38ce8e353_z.jpg

The elusive blue smoke.
http://farm5.static.flickr.com/4138/4874320754_3fe7f9d20c_z.jpg

After 1.5 hours
http://farm5.static.flickr.com/4117/4874321014_1d39063b4d_z.jpg

Ready to carve.
http://farm5.static.flickr.com/4101/4873710737_fc249736e5_z.jpg

Slices of flat and some burnt ends for some neighbors.
http://farm5.static.flickr.com/4075/4874332106_9d91c06857_z.jpg

We had plenty left over. Thanks for looking.
Meat Burner
08-08-2010, 10:24 PM
Lookin goood in the neighborhood bro.!
Crazy Harry
08-08-2010, 10:58 PM
looks good

We had plenty left over. Thanks for looking.
I don't know if that's good or bad:noidea:
Phrasty
08-09-2010, 01:27 AM
Looks great bro!!!
Gotta make a nice sammy with the leftover!! :thumb:

Cheers
qnbiker
08-09-2010, 08:18 AM
looks good

I don't know if that's good or bad:noidea:Good. A 9 lb brisket for 4 people and 1/2 of the flat and all the burnt ends eaten. Sammies for lunch today.
BigIndianSmoke
08-09-2010, 09:23 PM
What was your total cook time and temp? I'm cooking a brisket next and would like to know.

Your pictures are awesome - nice smoke ring on the slices in the last photo.
qnbiker
08-09-2010, 09:39 PM
What was your total cook time and temp? I'm cooking a brisket next and would like to know.

Your pictures are awesome - nice smoke ring on the slices in the last photo.Cooked at 280-300. 3 hrs, then 1.5 hrs foiled.
hamiltont
08-09-2010, 10:03 PM
Lookin' good for sure!! I wouldn't hesitate one second before diving into that brisket!!
Norcoredneck
08-10-2010, 03:37 AM
Nice.
River City Smokehouse
08-10-2010, 06:43 AM
I am officially HUNGRY!!
BigIndianSmoke
08-10-2010, 11:24 AM
qnbiker - one last question. I see you have a temp probe in your 5th picture. What was the final internal temp?

That photo of the slices - they do look juicy and delicious that's for sure.
Saiko
08-10-2010, 01:57 PM
Looks perfect! Very nice smoke ring too. If the wind was blowing north I probably would have been able to smell it!
Big George's BBQ
08-10-2010, 02:02 PM
Very Nice
Wampus
08-10-2010, 02:04 PM
OK, that sinches it. I gotta pop my brisket cherry!!!
Nice looking meat, man!!:clap2:
qnbiker
08-10-2010, 02:33 PM
qnbiker - one last question. I see you have a temp probe in your 5th picture. What was the final internal temp?

That photo of the slices - they do look juicy and delicious that's for sure.Don't know what the final temp was. Once it's 180-185 I disconnect the thermometer and check periodically for probe tender.
toumaj
08-10-2010, 02:38 PM
A work of art.
Well done!
ajmcedar
08-10-2010, 02:47 PM
Nice looking brisky there, qnbiker:thumb:

OK, that sinches it. I gotta pop my brisket cherry!!!
Nice looking meat, man!!:clap2:
'bout time dude.
darthtrader
08-10-2010, 02:48 PM
Gorgeous smoke ring and it looks nice and juicy. Fantastic job!
bbqbull
08-10-2010, 02:54 PM
What was your total cook time and temp? I'm cooking a brisket next and would like to know.

Your pictures are awesome - nice smoke ring on the slices in the last photo.


Click on this link, go to #8. This is from our members here.

http://www.bbq-brethren.com/forum/showthread.php?t=7818
BigIndianSmoke
08-10-2010, 06:09 PM
Click on this link, go to #8. This is from our members here.

http://www.bbq-brethren.com/forum/showthread.php?t=7818

bbqbull - Thank you for the link - very helpful. I'm still getting used to navigating around the forum and appreciate the help. I also found the thread "Basic Brisket Tutorial (pron heavy)" to be good also.