First Brisket w/ Q-View

Discussion in 'Beef' started by cyclonefan, Jul 11, 2013.

  1. cyclonefan

    cyclonefan Fire Starter

    I started a brisket about an hour ago.

    I picked up a prime brisket from Sam's Club:

    Trimmed and seasoned it went into the smoker:

    I'll post more pictures later.
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    oooooo......yumm!  I am in!  [​IMG]

  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Should be good! Looks like a tight fit!
  4. bruno994

    bruno994 Master of the Pit

    Not sure of your plan of attack, but here is how I successfully cook briskets.  There are any number of ways to go about it and none are wrong, it's all about personal preference.  The most important part is the last sentence below.

    250 pit temp, smoke for 4 to 6 hours until the IT reaches 160 or so.  Fat side up or down, your preference, but if your heat source is below the meat, go fat side down to protect the meat from direct heat which defeats the purpose of smoking meat.  Wrap in foil or butcher paper your choice once the IT has reached 160 (if your not a wrap guy, at the very least pan it at this point to catch and save the precious juices that will begin to come from the meat as it enters the stall, these juices will come in handy later for vac sealing leftovers or if your brisket turns out dry), continue the cook until the meat reaches 195 IT, at this point start probing the flat section (thin, lean end) every 30 minutes or 5 degrees of IT increase, until a toothpick can be slid in easily, like probing a tub of butter. Once you have reached this point, pull the brisket from the pit, vent the foil or other wrap for about 10 to 15 minutes to allow the cooking to stop and the excess steam to escape, wrap in foil or foil pan if it is not already, place in a cooler wrapped in towels for at least 1 hour, 2 or more is better.  Once the IT of the meat has dropped down to 160 or below (optimal temp for the juices to have been redistributed through the meat), it is time to slice it and enjoy.

    Have fun and most all have patience!
  5. bruno994

    bruno994 Master of the Pit

    Double post....
    Last edited: Jul 11, 2013
  6. cyclonefan

    cyclonefan Fire Starter

    At around 170, I wrapped in foil and added a Dr. Pepper for liquid. Pulled the brisket at 195 and double wrapped in foil to rest in a cooler for a couple hours.

    At first I messed up the carving cutting with the grain, but changed direction to correct after a few slices. The flat was tender and good. The point was unbelievable, definitely my favorite part.

  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks delicious! Nicely done!

  8. Looks good. Nice smoke ring. What size was it and howlong did it take?

    Happy smoken.

  9. redneck69

    redneck69 Smoking Fanatic

    looks great!!!  to help with the cutting with the grain compared to against...i usually make a slice against the grain on a corner of the meat about 1/2 way thru...than ill season it up...when you get ready to slice, find your corner with the mark and continue slicing
  10. cyclonefan

    cyclonefan Fire Starter

    It was a little over 12 pounds and took at around 10 hours. I did trim close to a couple of pound of fat off before cooking, so close to 10 pounds trimmed weight. The foiling must have cut the cook time down quite a bit, I was thinking it would take longer. I think next time I'll cook the brisket without trimming.
  11. I do a lite trim om mine. Then throw the trimmings into the catch pan to render. You did a MY T FINE job.

    Happy smoken.

  12. phil129

    phil129 Fire Starter

    Man that looks fantastic!

  13. kathrynn

    kathrynn Smoking Guru OTBS Member

    I trim the hard fat. To me that will never render out. Looks really good from here!

  14. The hard fat is all I trim. You did a fantastic job and it looks great!
  15. Looks amazing

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