1st brisket qview

Discussion in 'Beef' started by kaiser, Apr 5, 2010.

  1. kaiser

    kaiser Smoke Blower


    So it wasn't absolutely perfect - but the blackened fatty stuff on the outside was INCREDIBLE.

    My only complaint is that the flat ended up being a little bit dry. The idea was to smoke it a bit hotter (260-275) to help with this issue, but it still ended up taking 11.5 hours to get to 185 internal temp (12.5lb brisket). Maybe I should have gone by the thermometer that was over the brisket rather than the one below it for measuring my smoker temp (30+ degree difference). I also did not foil it at all during the smoke... I just didn't feel like it.
    Anyway, it's a minor complaint... this turned out better than I'd imagined it could.

    Oh - I also threw on a tray of bacon (on a rack below the brisket in the GOSM) this morning just to see what would hapen. Since the brisket fat and rub was dripping on it it had some nice spicy flavor.



    Separated the point from the flat (think I might do this before cooking next time)






  2. abokol

    abokol Smoke Blower

    looks good from here!
  3. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Nice looking brisket.
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks great [​IMG] I wouldn't have guessed it was your first by the pics
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yes your brisket does look like you have been doing them for awhile now. It doesn'y look dry in the Qview either.[​IMG]for your first one of many I'm sure.
  6. desertrat

    desertrat Newbie

    Man that looks good!
  7. mr mac

    mr mac Smoking Fanatic

    I have to agree with the other posters in that it didn't look at all dry. As for your thermometer, I always place one probe on the grate next to the item being smoked since my smoker (Masterbuilt gasser) is built like your GOSM and has the thermomter in the middle and temps are different on each grate. That way you know the temperature you're cooking at. Either way, it looks like you've been doing this for a while! [​IMG]
  8. caveman

    caveman Master of the Pit SMF Premier Member

    Great looking Brisk. If you need a second opinion, send me a couple of slices. I will check that brisk for ya. [​IMG]
  9. bontybahr

    bontybahr Newbie

    Mmmhh That looks delicious! Well done!
  10. caveman

    caveman Master of the Pit SMF Premier Member

    Welcome to SMF BontyBahr. Head over to Roll Call & tell us about yourself so folks here can welcome you properly. Please enjoy your stay here.

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