Big A$$ Brisket, should I be scared - with Qview

Discussion in 'Beef' started by downstatesmoker, Oct 17, 2009.

  1. I was planning on doing Dino bones or a Chuckie this weekend. I couldn't find either cuts that I was satisfied with. But I did find a Packer Brisket. The smallest one I found was over 15 lbs.

    Am I insane for taking this on? My wife thinks so [​IMG]



    I'm saving the fat. I am going to render it down so I can add it to the cubed flat and make the majority or all of it into burnt ends, which I just love!

    Injected with FabB mixed with Apple and pineapple juice. You can see it has held as much as it can take :)

    Rubbed and covered with Honey. Into foil and the fridge for a nap. Will pull it out tomorrow morning and get it on the smoker. Looks like I may be in for a long one tomorrow :)

    Hoping to have some good burnt end chili on Sunday. Will have more qview and reports tomorrow.

    Have a great night all!
  2. herkysprings

    herkysprings Smoking Fanatic

    Yah beat me by 2 pounds!

    I'll be doing a 13 pound one and burnt ends tomorrow, starting hopefully at 7-8AM. Cya early tomorrow morning with the blue smoke!
  3. And from the sounds of it late tomorrow evening as well. :)
  4. hhookk

    hhookk Smoking Fanatic SMF Premier Member

    I will be watching this all weekend with great anticipation.[​IMG]
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like a great start!!
  6. bman62526

    bman62526 Smoking Fanatic

    Amen, Hallelujah! That is FAN tastic...I wish I was free tomorrow in order to try and smoke something half that awesome.


    I will for sure be checking SMF for updates on this thread! From what I can see - you're off to a great start.

    Good luck, and hang in there!

  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Start, Looks like a nice one...[​IMG]
  8. alx

    alx Master of the Pit OTBS Member

    Done 19 pounders trimmed.I do em 250-260.but honey would prolly burn with the sugar.Good smokes to you.I compete a bit and got away from fab,but to each his own.Basicaly use beef broth injection now.

    Looks excellent.Will tune in.....Paul kirk is darn fine man!!!!!!!!!!!
  9. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    You won't have any problem at all! Just be prepared for a long smoke. I have a 17 pound and a 13 pound in the freezer. I may do both at once. It keeps quite well in the freezer. Good luck and don't forget the rest of the Qview.
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have a couple of brisket going tonight. One about 8 lbs and one about 11 lbs so they are both foiled right now and I plan on thaking them to 205 and serve it tomorrow at our daughters wedding.
  11. rw willy

    rw willy Smoking Fanatic OTBS Member

    You know you nailed it when the meat is falling over the sides of your cutting board.
    More qview, pleas. Things should be kicking right about now!
  12. Up at 8, got the fire going (yeah a little late but with the stress at work I needed a little more sleep).

    Smoker settled into at 235 around 9 so I put the brisket on, now just adjusting the temp back up again.

    Qview (really we are all just Qview whores aren't we?)

    On the smoker, more rub on after it came out of the fridge with the extra fat to clarify.

    Packer fat

    And of course, TBS
  13. herkysprings

    herkysprings Smoking Fanatic


    I just woke up (6am PST) and am on my way starting my smoker. Apparently I get to see the sunrise...
  14. I love seeing the sunrise, but the way my body works it should be after a long night of too much adult activity [​IMG]

    Temp is holding steady on the smoker, just adding a log or two at a time, keeping them on a "standby" position near the fire but not in it, adding as they get ready to burn. Working pretty well.

    Using Apple, Maple and Oak, my favorites, though I may through some grapevine chunks on in a few.

    Enjoy the smoke. Looking forward to your Qview
  15. 3 Hrs. in, 140, now in foil.

    Almost good enough to eat already [​IMG]

    The fat is not rendering quite as quickly as I hoped, though there is some fat in the bottom of the pan. I've covered hoping this will aid in liquefying the fat. have more fat I can throw in a pan and render if need be. Worst case scenario there is always vegetable oil [​IMG]
  16. raceyb

    raceyb Smoking Fanatic

    Looking good chef. I'm not so sure about the injection ingredients, but who knows, it probably will come out great. I have not yet done a brisket but am looking forward to doing one.
  17. fire it up

    fire it up Smoking Guru OTBS Member

    Looking good so far, any reason you decided to foil at 140?
  18. alx

    alx Master of the Pit OTBS Member

    Looking good.Nothing like a day of smoking.[​IMG]
  19. Mostly because of the color. I liked the way that the brisket was looking, not burnt but that dark redish brown color.

    Amazing, 7 hours and already at 190.

    In the oven for an hour then we will prep it for burnt ends.
  20. alx

    alx Master of the Pit OTBS Member

    I foil at color i like as well.Closer to 170,but not like this smoking stuff is written in stone...

    I smoke em 250-260 and cook less then hour a pound.I get excellent results and never felt need to cook em all day if i get what i like...

    Looking great.!!!!!!!!!!!!!!!!!!

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