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Started By
Message
8.5hrs into the smoke... Must be living right.
Posted on 5/28/16 at 6:47 am
Posted on 5/28/16 at 6:47 am
Started the brisket around 4, ran 5 miles and was drinking a coffee on the patio. Looked up and saw a rainbow. Gonna be a good day.
Oh and no pics of the brisket until later... Not opening the smoker.
Edit: edited the title a bit...
This post was edited on 5/28/16 at 12:23 pm
10
Posted on 5/28/16 at 6:53 am to HebertFest08
What a tease.
Posted on 5/28/16 at 7:09 am to mouton
My bad... Wasn't meant as a tease. Thought it was cool that a rainbow popped up.
There is a whole thread right now about it your looking you ain't cooking. Can't pop it now. Temp is rocking along around 235-245. Not exactly sure as my maverick wires crapped out on the last cook and I forgot to order new ones, but I do now my thermometer on the smoker is about 25-30deg off b/c of using the maverick.
Posted on 5/28/16 at 8:03 am to HebertFest08
not just a rainbow. your smoker is the pot at the end of the rainbow. 
Posted on 5/28/16 at 8:06 am to HebertFest08
Here's mine right after I put it on
Posted on 5/28/16 at 8:19 am to HebertFest08
Is this going to turn into a brisket picture posting thread? Because I'd be down with that. I started mine at 6:30 this morning. Will post closer toward eating time.
Posted on 5/28/16 at 8:39 am to CoachChappy
Got a packer on there right now. It was 12lbs, but I trimmed it up. Prolly closer to 10.5-11 now. I try to follow what Franklin does. It tends to work out in the end.
Posted on 5/28/16 at 8:59 am to HebertFest08
After trimming mine, it made more sense to split it. My wife picked it up, so it wasn't the best cut. I used fiesta brisket rub and injected it with beef broth. Then, I vacuum sealed it and in the fridge over night. Should be good.
Good luck everybody
Good luck everybody
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Posted on 5/28/16 at 9:13 am to jmon
Nice
Posted on 5/28/16 at 9:21 am to jmon
Here's mine at 6:00 am. About an hour later than I intended to put it on.
Posted on 5/28/16 at 9:26 am to Dannunzio
Almost 150 internal 3 1/2 hours in. I didn't anticipate that. I know the stall is coming.
Posted on 5/28/16 at 11:12 am to jmon
Nice...
Some peoples dogs wait for scraps to fall.... Mine has other plans
Dude is all about the beer
Oh and this is 7 hrs in....
Temp is about 175 on the point and 183 on the flat's far end.
Some peoples dogs wait for scraps to fall.... Mine has other plans
Dude is all about the beer
Oh and this is 7 hrs in....
Temp is about 175 on the point and 183 on the flat's far end.
This post was edited on 5/28/16 at 11:22 am
Posted on 5/28/16 at 11:37 am to HebertFest08
Awesome. Mine just hit 160 and I wrapped it.
Posted on 5/28/16 at 1:29 pm to HebertFest08
My GSP is the same
Posted on 5/28/16 at 1:36 pm to HebertFest08
Carved up a few slices of the brisket for a snack and Butts still going. HELP ME with my picture link...doing something wrong direct linking for imageshack!
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This post was edited on 5/28/16 at 1:41 pm
Posted on 5/28/16 at 1:57 pm to jmon
I use imgur so I know nothing about imageshack. But that brisket looks great!
Posted on 5/28/16 at 2:15 pm to jmon
Bastard!
The stall has made itself unwelcome! Haven't moved temps in a while.
The stall has made itself unwelcome! Haven't moved temps in a while.
Posted on 5/28/16 at 3:26 pm to HebertFest08
7 hours in and 160 degrees internal. Time to wrap that rascal.
Posted on 5/28/16 at 5:03 pm to puse01
14 pound brisket. 9 hours and done. Resting peacefully in a 190 degree oven.
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