My first Brisket with qview

Discussion in 'Beef' started by ol' smokey, Apr 8, 2009.

  1. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    Started with an 11 1/4 lb. brisket prior to trimming, after trimming 9 lb. Rubbed it down, covered and into the fridge for a few hours. Also had a pork butt to do so I prepared that the same way.

    Here's the brisket


    Both hunks on the smoker


    10 hours later I pulled the brisket to rest and cool.


    Then sliced it up and vacume packed it for freezing


    I will post the pork butt in a seperate thread

    thanks for lookin
     
  2. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Nice job Joe...sure looks good!
    [​IMG]
     
  3. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Very nice!! Good job.
     
  4. smokingscooby

    smokingscooby Smoking Fanatic

    Great Job!! Nice smoke ring..[​IMG]
     
  5. mofo

    mofo Meat Mopper

    my... that looks dandy!
     
  6. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    [​IMG] Looks awesome
     
  7. meatball

    meatball Smoking Fanatic OTBS Member

    Smokey...just wondering, do you always slice prior to freezing? I am going to do two smaller brisket flats today and I plan to freeze one, which I have never done (they usually get eaten, but we don't have the crowd today). Anyway, I have a vacuum sealer and planned on just freezing the whole flat, but yours looks great and has me thinking about slicing first too...just wonderin'.
     
  8. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Smokey, now that is some awesome looking brisket. Nice job.[​IMG]
     
  9. fire it up

    fire it up Smoking Guru OTBS Member

    That's some fine looking brisket you got there Joe.
    Great job. How did she taste?
     
  10. scubadoo97

    scubadoo97 Smoking Fanatic

    Brisket looks nice and moist. I'm intriqued buy the dryer hose entering your grill. I didn't think offset smokers had that. Can you tell us more about your smoker?
     
  11. the dude abides

    the dude abides Master of the Pit OTBS Member

    Nice looking brisket. I like the irridecent (sp?) coloring of the meat.

    Oh yeah, kinda curious about the dryer vent too.
     
  12. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    Thanks for all the positive comments and feedback.

    Meatball: Yes I always slice prior to freezing. First I cool the piece in the fridge. Makes the meat firmer and easier to slice.

    The Dude and Scubadoo: Thats an extention from the chimney. It gives the smoke and heat more time inside the smoker and helps keep the temps even across the cooking grates.
     
  13. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's a fine looking brisket. Thanks for the Qview.
     
  14. fishawn

    fishawn Smoking Fanatic

    Very nicely done!
     

Share This Page