My First Brisket (with Q-VIEW)!

Discussion in 'Beef' started by mae33ee, Aug 6, 2011.

  1. mae33ee

    mae33ee Newbie

    Today I smoked my first brisket in my trusty 22.5" Weber.  I was a little worried since I don't actually have a decent grill thermometer for this one, but I managed to track the temperature using the hand trick I read about in Weber's Charcoal Grilling.  I think I did a pretty good job, the brisket was delicious.  The brisket was about 5.5 pounds and took about 5.5 hours.  I don't have any before pictures, but yesterday I rubbed the brisket down with a mixture of salt, paprika, brown sugar, and chili powder.

    Here is the finished product:


    Cross section:


    Piles of brisket:



    [font=arial, helvetica, clean, sans-serif]Tonight's dinner!  Also made some homemade BBQ sauce.[/font]

    [font=arial, helvetica, clean, sans-serif][​IMG][/font]
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Now that's perfect. [​IMG][​IMG]  Thanks for sharing. 
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Excellent job on your first try!

    It looks perfectly cooked!

  4. mae33ee

    mae33ee Newbie

    Thanks! I was very pleasantly surprised by it.
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    Looks very moist and tasty well done
    Last edited: Aug 8, 2011
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    That was done pretty fast, but it certainly looks Great!!!!

    If I may make a suggestion:

    It looks like at least some of it wasn't sliced across grain.

    Not a big deal, but could even be more tender (hard to believe--I know).

    Great BearView Too !!!!


  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Wow very good for first one
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks very tasty!!

      Thanks for the nice pics!!

  9. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks good!!!!!!
  10. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Look like a fine meal there.  X2 on looks like you need to cut across the grain.  Little secret is to find the grain before you rub the brisket and mark the cornet with a cut so you know where to start slicing when it is all done.
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Another way is to score the fat in the direction of the grain,

    because sometimes the brisket will bend when it cooks,

    and you start out cutting against the grain, but end up with the grain.

    The score marks bend with the meat.

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