Q-view of my Last smoke " A Brisket"

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

triplebq

Smoking Fanatic
Original poster
Dec 28, 2009
805
11
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:
Great job TB, do you mind if i ask what's in your rub?

I'm looking for a good Spicy Texas rub.

            
looks_great.png
 
Nice looking Brisket!...Question is what goes on a brisket to make the Flavor Profile Dead On???...
biggrin.gif
...JJ
 
Nice looking Brisket!...Question is what goes on a brisket to make the Flavor Profile Dead On???...
biggrin.gif
...JJ


    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:
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.
 
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?
 
    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 .
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.,
 
  • Like
Reactions: triplebq
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky