Brisket Time Again (Qview)

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dukeburger

Master of the Pit
Original poster
OTBS Member
Oct 4, 2009
1,919
704
Sylvan Lake, Alberta
I didn't get around to live posting this as I was entertaining some guests, but better late than never.

I started with a 13lb packer that I rubbed Thursday night with a 50/50 mix of turbinado sugar and Tatonka Dust and put on the WSM at midnight at 250F.

I experimented a little bit this time for fun. I smoked this one fat cap down for the entire smoke (unwrapped) and mopped with  CheffJJ's Brisket Multi-Mop sauce on the meaty side every hour or so until IT was at 180F.

Finished IT was 196F when the toothpick test passed. Separated the flat and wrapped in butcher's paper and let rest in te cooler for 2 hours while I made burnt ends and got some other fixin's ready.

Served brisket with Rivet's Kansas City Style Brisket Finishing Sauce (Good Stuff!)

I feel this was my best brisket yet.

QView!

Rubbed and waiting


The morning after peek while breakfast goes on


Ready for separation (I seem to have lost all the burnt ends pics
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Flat after resting, ready to be sliced


Sliced pics




Plated up with a fresh garden salad and some southwest style smoked stuffed mushrooms.


Overall a really good smoke, will be doing this method again.

Thanks for looking and Happy 4th to the folks in the south!
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Nice photos, looks like it came out well.  I know my wife would passup the brisket and go straight for those smoked mushrooms.  Do they celebrate 4th of July in Canada?
 
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Nice looking smoke! To bad there's no pic's of the burnt ends there my fave!
 
DB That looks real good to me,I like the extra thin knife slice.Good Job.

Richie

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Looks awesome. What size WSM (or UDS... hard to tell form that angle) is that? Because it looks as if it barely fit W/O the point and flat separated
 
Looks awesome Duke ! Tasty lookin meal !
Thanks WHB!

Thanks for the points too!
 
DB That looks real good to me,I like the extra thin knife slice.Good Job.

Richie

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Thanks tropics!

And thanks for the points!!
 
Looks awesome. What size WSM (or UDS... hard to tell form that angle) is that? Because it looks as if it barely fit W/O the point and flat separated
Thanks! It's an 18" WSM, and yes it just barely fits in there, I rest it on the grate handles and it kind of bends in there perfectly though. Haven't had to separate one to fit yet.

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