Print Page - B R I S K E T Awesomeness

Title: B R I S K E T Awesomeness
Post by: smokerator on October 20, 2013, 11:40:19 PM

3.75lb Brisket with rub

Started at 5:30pm
4 hours of hickory
Smoker temp 200 degrees
Vent open 3/4+
Outside temp 66 degrees

Spritzed every hour and a half with apple juice

Finished at 2am
Total time 8.5 hours
Smoker temp 200 degrees

Outside temp 45 degrees.

As you can see there was a 21 degree temperature difference from start to finish. I checked the smoker temp every couple hours and it never moved off 200 degrees.

Bradley BS611

(http://i744.photobucket.com/albums/xx86/Mike0323/image_zps90328bbc.jpg) (http://s744.photobucket.com/user/Mike0323/media/image_zps90328bbc.jpg.html)

Title: Re: B R I S K E T Awesomeness
Post by: snowyo on October 21, 2013, 12:20:16 AM

looks good man

Title: Re: B R I S K E T Awesomeness
Post by: devo on October 21, 2013, 04:29:46 AM

Looks good to me, wheres my plate?

Title: Re: B R I S K E T Awesomeness
Post by: beefmann on October 21, 2013, 05:40:19 AM

looking good. great job well done

Title: Re: B R I S K E T Awesomeness
Post by: smoke em if you got em on October 21, 2013, 06:27:04 AM

Looks great! Nice bark

Title: Re: B R I S K E T Awesomeness
Post by: ragweed on October 21, 2013, 06:29:18 AM

Very nice indeed!

Title: Re: B R I S K E T Awesomeness
Post by: Saber 4 on October 21, 2013, 07:43:12 AM

Good looking brisket

Title: Re: B R I S K E T Awesomeness
Post by: STLstyle on October 21, 2013, 02:26:39 PM

Pretty brisket. Next time give us a money shot!

Title: Re: B R I S K E T Awesomeness
Post by: smokerator on October 21, 2013, 02:51:19 PM

I'm really not sure what the "money shot" is. Please explain

Title: Re: B R I S K E T Awesomeness
Post by: ragweed on October 21, 2013, 03:05:03 PM

Sliced

Title: Re: B R I S K E T Awesomeness
Post by: watchdog56 on October 21, 2013, 04:12:51 PM

Looks great

Title: Re: B R I S K E T Awesomeness
Post by: dman4505 on October 21, 2013, 06:55:38 PM

Nice....where's my invitation

Don

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: smokerator on October 20, 2013, 11:40:19 PM