First brisket and Pork Butt with Q-View

Discussion in 'Beef' started by corrib, Jun 8, 2009.

  1. corrib

    corrib Newbie

    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!
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    It sounds tasty, but I couldn't get the pictures to show up. Could be I'm doing something wrong.
     
  3. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Couldn't see the pictures.
     
  4. corrib

    corrib Newbie

    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).
    [​IMG]
     
  5. I saw them, looks great. I think my pit is ready for a little TLC, and some mods. Like your ideas. Probably will use some of them.


    Dreamer
     
  6. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Did you put some liquid in when you foiled it? Beef broth.... apple juice... etc?
     
  7. corrib

    corrib Newbie

    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.
     

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