First brisket and Pork Butt with Q-View

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

corrib

Newbie
Original poster
Apr 30, 2009
14
10
This was my first smoke on my ancient Pitmaster with the approved list of mods (tuning plates, charcoal basket, etc). The info I got here was extremely help in turning out some pretty good brisket.

You can view my mods and more importantly, the Q-View, at http://www.scenestudioonline.com/Vie...f-1fbb7cdcda4e . When you click the link, you might need to download Microsoft Silverlight to view my pics (1 min download).

I was happy with the smoke ring on the brisket, but would have liked it to have been a little more juicy. I foiled 170f and pulled it off at 190f. I would appreciate any thoughts on this.

Thanks again!
 
It sounds tasty, but I couldn't get the pictures to show up. Could be I'm doing something wrong.
 
Here's the brisket.

It tasted pretty good and but it would have been nice to have a little more juicyness. I foiled at 170f and pulled it off at 190f.

I'd like appreciate any thoughts.



Check out the full screen brisket, my grill mods and thin blue smoke video at http://www.scenestudioonline.com/Vie...f-1fbb7cdcda4e . When you click the link, you might need to download Microsoft Silverlight to view my pics (1 min download).
f4d7d3b4_vbattach21549.jpg
 
I spritzed with apple juice every hour after 100f. Does adding Jack or Captain Morgan to the apple juice make a difference?

The temp got a little hotter towards the end, mabye 250-260. Is the brisket sensitive to temp spikes after 6-7 hours?

Thanks for any thoughts. Maybe have to try another this weekend.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky