Doing the Abelman Brisket w/q-view

Discussion in 'Beef' started by daboys, Jul 25, 2008.

  1. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    Doing my 1st brisket as we speak. Have a bunch of people spending the night Sat. Wont be home most of Sat so am doing this today. Wasn't sure how I wanted to try it until I saw Abelmans Italian Dressing Brisket. Looked good so here goes.

    Yesterday morn in the dressing


    This morning rubbed down and resting a bit before putting in the smoker


    been about 4 hrs. Brisket is at 142, Came up fast and now is slowing down, finally. Smoker has been running about 220-227. Thought this was going way to fast!
     
  2. dingle

    dingle Smoking Fanatic OTBS Member

    Awesome start. Keep us posted! Are you/or did you sear the brisket before it went into the smoker??
     
  3. richtee

    richtee Smoking Guru OTBS Member

    Nice.... and don't worry that's right around plateau time!
     
  4. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    At this point the temp will stop going up and might even drop a few degrees. (I have had it drop 10 before) Keep the temp steady and after a while the plateau will end and the temp will climb again. Just pop another top sit back and relax.
     
  5. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Looking good daboys. Lucky guests at your place.
     
  6. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    No, the gasser is about out of gas and didn't feel like getting another tank this morn.. I will try it next time.
    Never had anything go up this fast. Started to wonder if it WAS going to plateau! It did. Stalled out at 153 and dropped down to 151. I feel alot better now. Still trying to decide whether to slice it tonight or wait till Sun morn. Quess it depends on how hungry I am after it comes out of the cooler!!
     
  7. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Looks good so far and your temps are fine!
     
  8. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    Thanks, and hope you don't mind me naming this after you. I know, as long as it comes out good. I'm sure it will. Temps dropped to 150 for the last 1 1/2 so I feel better about a long smoke.
     
  9. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    No worries, I take it as a compliment in all honesty, thanks. I'm sure it will be fine.

    But, I have screwed them up as well. Tried a seared point a week ago. Took a swing and missed. That one never plateaued which I think was the problem. That's the deal with smoking. Have to go back and try the sear again sometime.

    You're in the sweet spot right now so just let it happen. Make sure it gets some cooler time. Are you slicing or pulling? I will admit, this recipe, if you can call it that, is my favorite thus far (sliced).
     
  10. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    It's going to get sliced. I plan on putting it in the cooler for a couple hrs. Then I'll either slice it or leave it in the fridge and do it Sun. Leaning more towards slicing tonight. Don't think I can wait till Sun morn!
     
  11. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mark, it's looking great so far!! Can't wait to see your finished smoke.
     
  12. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    Thanks Jeanie. Looks you might have to wait till next week. My AC addapter broke on my computer this morn. Have to order a new one and my battery is about done. So... untill then happy smokes everyone. Oh, the brisket is at 156 after 7 hrs and is slowly climbing now.
     
  13. Try the "smokyokie" method, that is a good sum beech
     
  14. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    I've tried it
     
  15. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    Well got the computer fired back up so now the results. Smoked in the pan the whole time. Once I put it in the smoker I didn't touch it till it was done. Used hickory and smoked it till it hit 185 then foiled and in the cooler for a couple hrs. I was going to leave it in the fridge and slice it reheat and slice Sun morn but I couldn't wait. It got sliced Fri for a couple sammies. I had to sample it before everyone got here. It was unbelievable. Just want to say thanks to Ableman for trying it this way.
    After 6 hours


    Done and sliced
     
  16. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Not sure if I have ever seen a smoke ring that dark! NICE!!!!!!
     
  17. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Hey, you're welcome! Glad it worked out. Would have felt horrible had it not.

    Awesome smoke ring [​IMG]
     

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