My first Brisket with qview

[ol' smokey]

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

 

[grothe]

Nice job Joe...sure looks good!

 

[bigbaldbbq]

Very nice!! Good job.

 

[smokingscooby]

Great Job!! Nice smoke ring..

 

[mofo]

my... that looks dandy!

 

[txbbqman]

Looks awesome

 

[meatball]

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'.

 

[cajunsmoke13]

Smokey, now that is some awesome looking brisket. Nice job.

 

[fire it up]

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

 

[scubadoo97]

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?

 

[the dude abides]

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

Oh yeah, kinda curious about the dryer vent too.

 

[ol' smokey]

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.

 

[bassman]

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

 

[fishawn]

Very nicely done!