[newsmoke]

Finally decided to attempt the brisket. I think next time i will inject it just to carry the flavor a bit deeper.




 Overall happy with the texture and color. Need to practice a bit on uniform slicing.

And some random eats from last week.
Portobellos with pesto Monterrey jack



Some Rib-eyes, ABT's and potatoes



Burgers with bacon onions and provolone



and the overall pic from Sunday. Brisket, ABT,s and a pepper/shroom stuffed fattie



note the potato holding the probes for grate level temp. Found that trick on this forum. Thank You.

[Crash]

It all looks great....phenomenal actually.  Nice color on the brisket.

[studglove]

Your brisket looks awesome! How long did it end up taking? I have not attempted one yet.

[AzJohnnyC]

Wow. Great pics. Looks awesome.

[jmcrig]

Nice job, looks great.

[Mike (AZBarbeque)]

Great pictures.  I'm hungry again.  It all looks fantastic..

Keep them coming...

[smitty250]

Great job - your brisket looks damn near perfect!!

[RudedoggAZ]

Great job!!!

[AZ KICKIN' QUE]

I think it all looks fantastic. Forgive my newness but what are ABT's? They look yummy. I too am curious how long your brisket took.

[SmoknAZ]

Atomic Buffaloe Turds. Jalapenos stuffed with cream cheese and wrapped in bacon. You can really use your imagination with the stuffing for the peppers.

[dannypat21]

Looks awesome!  Hope my first brisket looks this good.  Did you wrap in foil?  How long did it take you?

[AZGrilling]

WOW ! Looks awesome!  I want to do .. Well maybe in a few weeks.. REALLY like the mushrooms..

[newsmoke]

Thank You. The ABT's are new to my menu thanks to this site and pics posted by others. We are hooked on them for sure. The brisket was 9.9 lbs. before trimming. I put it on unwrapped for 5 hours at about 280 degrees until internal was 170. I then foiled with some broth and other ingredients for about two hours until it reached 190 internal. The bark was a bit soft so i put back on for an hour more. I then pulled it, wrapped it and placed it in a cooler to rest for another 2 hours. The best tip i got from here was to judge the time to remove it was the way the probe goes into the meat like "butter".  I am hooked on Q-ing, it may be time to start buying wood by the chord.

[Rob Albach]

Great pictures...!!! The probe through the potato Idea just got passed on again...mine kept slipping out of the grate clip thingamajig...will use a a tater from now on.

[azkitch]

I've been using a chunk of mesquite, but it ain't workin' for me below the grate anymore. I need something under the grate that it won't fall out of...maybe I'll just clamp it with a clothespin...

That brisket gets at least an 8 for appearance. Great job.