Q-view of my Last smoke " A Brisket"

Discussion in 'Beef' started by triplebq, Mar 1, 2012.

  1. triplebq

    triplebq Smoking Fanatic

    Tx
    My last weekend smoke a brisket . Pecan wood used during the smoke . Rub was my own homemade . Smoked on an old Brinkman converted to wood use . Flavor profile was dead on , moisture was very good and the burnt ends were goner before I finished slicing ! I smoked it trimmed side up and fat side down . I do like for my rub to be on the meat while it smokes instead of the fat cap as I also use a water pan in my smoker. Took it to 190 pulled and wrapped in foil , then wrapped in a towel , then in a cooler for one hour THEN on the table . Didn't need saucing. I learned how to smoke these things here and by trail and error. Thanks to all of my teachers in here !
     
    Last edited: Mar 3, 2012
  2. OK, just had lunch and you made my mouth water evil evil person.

    Good Job!
     
  3. Oh my that looks good and I'm so hungry right now!
     
  4. triplebq

    triplebq Smoking Fanatic

    Tx
    T H A N KS
     
  5. Good lookin brisket tripleBBQ.  I was raised next door in Garland ...still have family there.
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    Great job TB, do you mind if i ask what's in your rub?

    I'm looking for a good Spicy Texas rub.

                [​IMG]
     
  7. smokinal

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

    Nice job on the brisket! It looks delicious!
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice looking Brisket!...Question is what goes on a brisket to make the Flavor Profile Dead On???...[​IMG]...JJ
     
  9. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Congrats on the briskey!  
     
  10. smokin vegas

    smokin vegas Smoking Fanatic

    Nice smoke ring. 
     
  11. triplebq

    triplebq Smoking Fanatic

    Tx

        A teacher drilled that into me . Set yourself a flavor profile and try to duplicate it each smoke . I think it is the rub and the pecan wood does the rest . Thanks to all .
     
    Last edited: Mar 3, 2012
  12. smokinal

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

    Care to share your rub recipe?
     
  13. triplebq

    triplebq Smoking Fanatic

    Tx
     Hope you got it before i took it off .
     
    Last edited: Mar 3, 2012
  14. solaryellow

    solaryellow Limited Mod Group Lead

    What temp did you pull it out of the smoker at? Looks kinda dry and the meat looks like it has gone beyond 200* since it is falling apart.
     
  15. africanmeat

    africanmeat Master of the Pit OTBS Member

    it looks great  bet it tasted good
     
  16. smoketexring

    smoketexring Fire Starter

    Wow!,!! Looks amazing!!! Great lookin brisket!!!! I bet it taste as good as it looks. Mouth watering!!! Yummy. Awe I can't stand it anymore.

    Now, where in the hell is the q-views?
     
  17. I must be blind.. I don't see any meat..... lol
     
  18. It's a process that works.  My brother's prep cook explained it to me a bit differently but it's still similar.

    It's more of a flavor theme than anything and let it carry over into everything prepared.  Use your flavor profile lightly in your slaw and heavier in baked beans, macaroni & cheese, potato salad, fried corn on the cob, fries, onion rings, fish, salads.  It will carry the meal with one underlying flavor from start until just before dessert. It's possible to add too much but too little does no harm.  Sometimes it takes just a pinch of rub or short drizzle of a rub/sauce mixture to carry the flavor profile from dish to dish.,
     
    triplebq likes this.

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