1st Brisket with QView

Discussion in 'Beef' started by nickecarter, Apr 4, 2009.

  1. Been wanting to try a Brisket for awhile now - So I picked up a 5.5 beauty tonight.

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    (The cuts in the meat are to remind me what way to cut the meat once its done cooking)

    The Fat Side....

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    All Rubbed Up and Ready to go rest in the fridge over night.

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    I'm using a Dry Rub called Chipotle Brisket Rub and it has the following.

    One quarter cup chipotle pepper powder
    Two tablespoons kosher salt
    One tablespoon ground black pepper
    One tablespoon brown sugar
    One teaspoon cayenne pepper

    This is just the start of the view.... I'm gonna get up around 730-8 AM to start this bad boy... Hopefully It will be done by 3 and let it rest for 2 hours in a cooler with towels and be ready for dinner by 5.
     
  2. Couple Questions about the smoke for tomorrow...

    I've noticed that some people put a cheapo aluminum pan at the bottom of there smoker with something in it... What is it? I'm guessing its a "water" pan with a mop type deal in it...

    Also - Could/Should you inject a brisket? If so, what would you use as your base?
     
  3. vtanker

    vtanker Meat Mopper

    I just did a pork loin very similar. Looks great cant wait to see the final product!
     
  4. scubadoo97

    scubadoo97 Smoking Fanatic

    Keeping hot water helps the smoker maintain temperture and recover quicker when the doors opened and also adds moisture. I have my doubts whether other ingredients added to the liquid give flavor.
     
  5. Cooking a little faster then expected so far....

    Lil Under 2 hours in and its at 155 still waiting for it to hit the wall....
     
  6. I think it finally hit the wall.... Its dropped back down 2 degrees to 160.... My grilling temp was lil below 200 so I went ahead and lit some more coal and took a pic.

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  7. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    Looking great so far...Keep us posted w/ pics!!!!
     
  8. Shes in foil and sitting at 171. Now to get her up into the 190's!
     
  9. desertlites

    desertlites Master of the Pit OTBS Member

    looking good nick-play with a sear one time-think you'l like it.
     
  10. morkdach

    morkdach Master of the Pit OTBS Member

    pan works good for a water pan and also to catch dripping i've never injected a brisket maybe someone else will be along on that subject.
     
  11. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    i always use one a them el cheapo alum foil pans under butts, briskies, roasts, etc. sometimes but a broth in them and onions and mushrooms. use it to catch the drippings from whatever your smoking. defat while meat is resting and use as an au jus or take some and add a lil cider vinegar, and some good balsamic vinegar for a finishing sauce to add to pulled pork/beef.
     
  12. Shes out... Sitting in a pan wrapped in towels with a blanket over top in a cooler...

    Gonna open her up at 400
     
  13. Everything is slowly coming together....

    Brisket is sitting in the cooler about to be sliced and diced....
    Corn Muffins made
    Deep Fried Pickles battered and waiting on deep fryer to heat up...
    Baked Potatoes in the oven...

    ETA Dinner time - 4 PM EST.

    ETA for Q View - 5 pm EST.
     
  14. rivet

    rivet Master of the Pit OTBS Member

    Can't hardly wait...so far so good!
     
  15. div

    div Smoking Fanatic

    I use a cheap foil pan on the bottom rack filled with apple juice and beer.......
     
  16. And here we go... I'm stuffed.... I'm a little early on the Q View but one hell of a dinner... Wow..

    I'm really really surprised at HOW WELL I was able to cook the brisket... The temp never got above 275 today....

    I foiled it at 170 and cooked till it hit 200. Put it in a pan and wrapped it in 2 towels and a blanket and put in a cooler and it rested for 3 hours.

    Ahh what the hell here is the pics...

    And here we go.... Wow... What a dinner...

    Side View

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    All Sliced Up

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    Level with the Brisket

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    And the dinner plate...

    Baked Potato, Corn Bread Muffins, Deep Fried Pickles and Brisket

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  17. the dude abides

    the dude abides Master of the Pit OTBS Member

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    Freaking awesome looking piece of meat! Nice even ring. Glad you enjoyed it.
     
  18. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    what he said^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

    [​IMG] from me too!!!!
     

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