First Brisket Smoke of the New Year with Q-View

Discussion in 'Beef' started by heubrewer, Jan 2, 2015.

  1. heubrewer

    heubrewer Meat Mopper

    After getting a couple of days off, the MES will be going back to work. Will be smoking a 14 1/4 lb brisket that I picked up from Costco (USDA Prime). I always pickup full packers from Costco, have no experiecne with other retailers but I have NEVER had a bad brisket from Costco. They are about the only ones who sell full packers around here other than Walmart, which is USDA Select for roughly the same price.

    Same as before, the whole brisket will not fit in the MES so I cut it in half. I do not separate the point from the flat but essentially I have a "point half" and a "flat half".

    As always, this will be an no-wrap brisket smoke and the only time I will open the smoker is when I add the flat half and remove the point half.

    I will monitor temperaterue of the point half and will take it to 190F prior to any poke test. Then the temperature probe will go in the flat half and I will do the same.

    The point half will go on first, around 6 or 7 pm tonight and the flat half will go on about 11 or 12 for the overnight smoke.

    My MES really generates nice smoke at 235F so I am going to go with that temperature. Will use my goto brisket wood, cherry, for the smoke.

    Right now the brisket is rubbed down and in the fridge.

    The rub is a "canned" Montreal Steak Seasoning rub. Coated with olive oil prior to adding the rub.

    Picture after adding a Montreal Steak Seasoning Rub but prior to splitting.

    Will update with more pics
  2. It should be good. Am I understanding it that you are not cooking both at the same time or is it just the difference in finishing time? Also I would put the point on the upper rack so it can baste the flat.

    Happy smoken.

  3. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member


    Yum!  I have to go to Costco today on an errand completely unrelated to cooking.  The meat counter is like a friggin' magnet though and nowadays I almost always walk out with something to throw in the smoker or on the grill.  Thanks for the inspiration! 
  4. heubrewer

    heubrewer Meat Mopper

    I am cooking both at the same time, it is just that I will start the point half first and then add the flat half later. They will both finish around the same time (within a couple of hours or so). Plan on making burnt ends with the point portion using the Weber Kettle.

    All of my grills get a workout when making brisket. The gas grill does the first portion of the potatoes for twice baked. The Weber finishes the burnt ends and the MES does the brisket and the 2nd half of the twice baked
  5. heubrewer

    heubrewer Meat Mopper


    We were not Costco shoppers until I got my MES and reading about picking up packers here at SMF. I never wanted to buy 55 gal of mayo but all joking aside we have been converts. Just finished smoking some steelhead that I picked up at Costco and it seemed very fresh prior to smoking. No "fish" smell at all. The resolution is to smoke salmon at least twice a month since it is so easy and convienent.
  6. heubrewer

    heubrewer Meat Mopper

    Just put the point half on

    While others seem to have problems with the temp readings of their MES, mine seems right on. As soon as I started it it read 31F which is very close to the actual external temperature. The other day the smoker read 15F when I first started which is again what the external temp was.

    Will add the flat half to the upper rack at about 11:00pm tonight or so

    Last edited: Jan 2, 2015
  7. heubrewer

    heubrewer Meat Mopper

    In goes the flat half. The Maverick says it is 178F, but from the looks it is still far from done. Put another load of cherry in the chip bin

  8. heubrewer

    heubrewer Meat Mopper

    Point half just got pulled from the smoker and it is now wrapped in foil in the cooler (warmer). Will make burnt ends later today

    Flat half is at 178F

    Here is the point just after removing from the smoker

  9. heubrewer

    heubrewer Meat Mopper

    Flat half is done. Both resting in the cooler

  10. larryn

    larryn Newbie

    Looks awesome. Any suggestions for me on the following scenario. I am smoking 30 lbs of brisket (full briskets) for a gathering and we're eating at 1:00 pm. I'm going to smoke the brisket the night before so it'll be finished by 8:00 am. I want it to be hot for 1:00 so I'll wrap in foil and hold in a cooler. Anyone have a better way to keep it hot for 5 hours? The party isn't at my house so I can't keep it warm in the smoker. Thanks for your help
  11. heubrewer

    heubrewer Meat Mopper

    The cooler trick will definately keep them warm/hot for that lenght of time. Wrap in foil IMMEDIATELY, and use lots of towls for insulation.
  12. heubrewer

    heubrewer Meat Mopper

    Burnt ends are done. Chopped up the point half and basted with a dillued Sweet Baby Ray BBQ saurce. Put on my 22" Weber Kettle for about 45 min.

    They are sooooo good I had to put them in something nice to serve them in.

    Letting the potatos cool prior to making the twice baked. Since the 22" Webeer Kettle is now free, going to use that for the twice baked part. Will smoke with cherry
  13. b-one

    b-one Smoking Guru OTBS Member

    Mmmmmm burnt ends!
  14. Looks tasty to me 

  15. heubrewer

    heubrewer Meat Mopper

    Had leftovers today...simply amazing the flavor from a "cheap" peice of meat.

    Sorry no sliced pics too busy serving and eating.

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