Brisket Flat (step by step with Qview)

Discussion in 'Beef' started by bearcarver, May 4, 2011.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Cheezee,

    I was wondering if I had to send a search party over to Red Hill!

    Bear


    Thanks Roller!

    Bear


    Darn! I'm always forgetting one step! I'll try harder.

    Bear


    Thank You Very Much!

    Bear
     
     
  2. LOL!

    No search party needed. New job + more responsibilities = no time to play on the computer or smoke for that matter. I think the wife would enjoy some q for mother's day, whatcha think?
     
  3. I think she would very much.
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'm betting she loved the "Q" on Mothers' Day !!

    Bear
     
  5. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Great job there Bear. I've managed to hide about about a pounds worth of brisket from my last smoke and your brisky sammiches look great-gotta try some for myself!
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Dutch !

    Bear
     
  7. Bear you are the man where can I find that rub recipe I am doing one this weekend and am looking for a good rub recipe.
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

  9. I really missed talking to you guys I will have a Q-view up this weekend some brisket and pork shoulders.

    Thanks alot Bear
     
  10. Ooops you bought the rub now I understand
     
  11. meateater

    meateater Smoking Guru SMF Premier Member

    Alright, who hid this from me???  [​IMG]  Who hid my Bear View !!!
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    This thread may have been before Raptor came up with the name "BearView".

    I miss so many myself. I only hope people know I miss a lot of great threads---I never ignore any.

    Bear
     
     
  13. Would those steps of opening the door to cool down the temp be the same on an offset or mainly a vertical propane smoker?
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    I do that instead of putting it in a cooler wrapped in towels, to rest.

    I think it should only be done with a smoker that you can drop the smoker temp below the meat temp quickly.

    That way it stops the cooking, and just keeps it warm, just like a cooler does.

    Bear
     
  15. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , Bear . I want some of that Rib Roast [​IMG][​IMG]

     Later . . .
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Stan!!

    Actually that Rib Roast was the one I got sliced into 10 steaks, and because their cash register screwed up, I got them all FREE !!!

    Here's the story:

    http://www.smokingmeatforums.com/t/105636/why-i-shop-at-giant

    Bear
     
  17. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Oh my . That;s sooo cool. I love mistakes like that.................
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL----Yeah, I couldn't believe they gave us over 11 pounds of Rib Steaks for FREE, but I didn't argue!!

    Bear
     
  19. Thanks for this guide Bear. I put my flat on this morning at 6am. Should have some tasty brisket for dinner!

    Question though. I am a bark guy, would wrapping in foil at say 170-180 allow more bark to form or should I stick to 160?

    Thanks!

    Chris
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Chris!!

    Wrapping it later could help.

    Unwrapping it for the last hour could help too.

    Not wrapping it at all is what many Bark lovers do.

    Or you could wrap it in Butcher's paper instead, like Gary S does. He gets Great Bark!!

    Check this out:

    http://www.smokingmeatforums.com/t/174019/east-texas-style-brisket-ribs

    Bear
     

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