First Brisket smoke! With QView

Discussion in 'Beef' started by egledhill, Apr 13, 2015.

  1. egledhill

    egledhill Smoke Blower

    Went to Sams club yesterday and picked up a 6#black angus flat. Fired up the WSM this morning with 3 chunks of hickory and a chunk of peach. Got it rubbed down and ready to get it on the smoker. Gonna run it at 250.

    Before rub:

    After rub

    Just did the basic SPG for the rub. Not sure if I'm gonna foil it or not. Suggestions?
  2. Gunna be good,  I'll be watching

  3. egledhill

    egledhill Smoke Blower

    Just put it on the WSM
  4. lookin good cant wait to do it myself
  5. egledhill

    egledhill Smoke Blower

    2 hours in and holding steady. Had a slight hiccup. Lid wasn't completely on when I put the brisket on and the temp spiked to 280. Shut everything and got the temp back down in about 10-15mins. Hope it doesn't affect it too bad.
  6. egledhill

    egledhill Smoke Blower

    4 1/2 hours in, temp at 162
  7. Looking good,   A little extra heat doesn't hurt a thing

  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Hey , Phil . try it with no foil , and don't open it too much . . .

    Just a suggestion . . .
  9. egledhill

    egledhill Smoke Blower

    Well... I think it's done. Hit it with the thermapen and was reading anywhere 193 and 203 in spots. Letting it rest now. Should I let it rest in the foil with the beef stock I wrapped it in or rest it in a new foil pack without the stock?
    Last edited: Apr 13, 2015
  10. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Either way is fine for resting once it's been vented.   Did you pull it from the smoker based on the thermapen readings ?  Or did you do the probe test for tenderness ?
  11. egledhill

    egledhill Smoke Blower

    Yeah I went off the temp. It was a mistake. It was still a little tough. Next time I'll do it for tenderness. Taste was spot on what I wanted, just a little tough still
  12. b-one

    b-one Smoking Guru OTBS Member

    Looks good to bad it was a little tough just go buy another and keep practicing! :biggrin:
  13. Sometimes they are just tougher than you like,   You can make chopped and no one will ever know

  14. Thanks for all the info guys I'll try one .Maby this weekend if the weather hold out.[​IMG]
  15. Looks great!!! Also, thanks Gary for posting the link on thickness vs weight to determine cooking time. Those links will come in handy today.
  16. Keep us posted

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