smokemaster
Senior Cook
6lb Brisket Flat
4lb Butt
NEXT MORNING
Hickory & Apple chunks
Temps 320F - 360F
Final Internal temps before resting - Brisket 190F ; Butt 205F
Overall the meat was delicious, but the smoke ring was almost nonexistent. :? Not enough wood chunks or because I used lump?
Last smoke I used briquettes and it was great.
![411_3kg6lbflat_1.jpg](/proxy.php?image=http%3A%2F%2Fmybbq.net%2Fforum%2Fuserpix%2F411_3kg6lbflat_1.jpg&hash=c8611af50a33f06c5f011d0d82eb8076)
![411_PIC_0553_1.jpg](/proxy.php?image=http%3A%2F%2Fmybbq.net%2Fforum%2Fuserpix%2F411_PIC_0553_1.jpg&hash=55d2c0fecd8ca0af087a03327a33d46f)
![411_PIC_0544_1.jpg](/proxy.php?image=http%3A%2F%2Fmybbq.net%2Fforum%2Fuserpix%2F411_PIC_0544_1.jpg&hash=e262e44fcf43327220d7196cb24eff8a)
![411_PIC_0549_1.jpg](/proxy.php?image=http%3A%2F%2Fmybbq.net%2Fforum%2Fuserpix%2F411_PIC_0549_1.jpg&hash=c7bc0a29fe3cf93ef3c30706599883b4)
4lb Butt
![411_2kg_4lb_butt_1.jpg](/proxy.php?image=http%3A%2F%2Fmybbq.net%2Fforum%2Fuserpix%2F411_2kg_4lb_butt_1.jpg&hash=bde726ea63ac04c7ffc29b72bce08d85)
![411_PIC_0542_1.jpg](/proxy.php?image=http%3A%2F%2Fmybbq.net%2Fforum%2Fuserpix%2F411_PIC_0542_1.jpg&hash=3677d0231435ca7f81ffa4cb5d2ed610)
![411_PIC_0543_1.jpg](/proxy.php?image=http%3A%2F%2Fmybbq.net%2Fforum%2Fuserpix%2F411_PIC_0543_1.jpg&hash=aa60eaee3511f8238b3fb42e3f36d02e)
NEXT MORNING
Hickory & Apple chunks
![411_PIC_0555_1.jpg](/proxy.php?image=http%3A%2F%2Fmybbq.net%2Fforum%2Fuserpix%2F411_PIC_0555_1.jpg&hash=7ef2d967eba453daa9ec6355637184cb)
![411_PIC_0557_1.jpg](/proxy.php?image=http%3A%2F%2Fmybbq.net%2Fforum%2Fuserpix%2F411_PIC_0557_1.jpg&hash=74196453e93ce3003cbf1578648b39d3)
![411_PIC_0558_1.jpg](/proxy.php?image=http%3A%2F%2Fmybbq.net%2Fforum%2Fuserpix%2F411_PIC_0558_1.jpg&hash=412d304dc87be00ddd68c967f70eefff)
![411_PIC_0563_1.jpg](/proxy.php?image=http%3A%2F%2Fmybbq.net%2Fforum%2Fuserpix%2F411_PIC_0563_1.jpg&hash=c956be315914510f3525a22b41b97fb0)
![411_PIC_0565_1.jpg](/proxy.php?image=http%3A%2F%2Fmybbq.net%2Fforum%2Fuserpix%2F411_PIC_0565_1.jpg&hash=739ee0239a41ad26998b13d6783b8102)
![411_PIC_0577_1.jpg](/proxy.php?image=http%3A%2F%2Fmybbq.net%2Fforum%2Fuserpix%2F411_PIC_0577_1.jpg&hash=d65893bd312ce85f8ab8ec69cb76a78a)
![411_PIC_0575_1.jpg](/proxy.php?image=http%3A%2F%2Fmybbq.net%2Fforum%2Fuserpix%2F411_PIC_0575_1.jpg&hash=f0669db2610145c4e0518fdd983b338e)
![411_PIC_0587_1.jpg](/proxy.php?image=http%3A%2F%2Fmybbq.net%2Fforum%2Fuserpix%2F411_PIC_0587_1.jpg&hash=b343a31bfa6e73ff39072cfb3177acef)
![411_PIC_0588_1.jpg](/proxy.php?image=http%3A%2F%2Fmybbq.net%2Fforum%2Fuserpix%2F411_PIC_0588_1.jpg&hash=59c62424c8dbe61a414ff7a533982800)
Temps 320F - 360F
Final Internal temps before resting - Brisket 190F ; Butt 205F
Overall the meat was delicious, but the smoke ring was almost nonexistent. :? Not enough wood chunks or because I used lump?
Last smoke I used briquettes and it was great.