Searching for the perfect brisket

Discussion in 'Beef' started by denver dave, Jan 10, 2010.

  1. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    Once again I am attempting a brisket. They always seem to kick my butt. I have added some Qview I think.[​IMG]







    The brisket spent the night marinating in Pirates Gold, AuJus, and Hot sause. Then Treager Prime Rib Rub was applied. Put on the smoker this morning early. With luck it will be dinner.[​IMG]

    PS. Thanks for the Qview tutorial. Now we see if I was able to read instructions.
     
  2. bbally

    bbally Master of the Pit OTBS Member

    Are you planning on eating late?

    Or better, what time are you planning on eating?
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Well good luck with your brisket.

    Depending on when you put it on, what temp your smoker is running at and what time dinner is will determine if it will be ready in time, and don't forget you need to let it rest for an hour before eating, you could go as low as 30-45 minutes if you had to.

    Looks good and I like the sound of the marinate it sat in overnight.
     
  4. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    Went in at 7 this morning. Plan on eating around 6 this evening or later. [​IMG]
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

    I think you'll be ok in time for dinner if it went on at 7.
    What was it, around 4-5lbs or so?

    Long as your smoker is running good steady temps you shouldn't have a problem though you can always crank the heat up a bit if you need to but if you do be sure to keep them steady since fluctuating temps can cause your meat to come out more tough or dry than you would expect.
     
  6. bbally

    bbally Master of the Pit OTBS Member

    Yes that should work. When working brisket more time is better. I do them different than most people when they are single like yours I pan them.
     
  7. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    She weighs 6lbs. I am cooking at 240 right now. I plan to pan the beast with my marinade as a mop in a few hours. I'll post more Qview then.
     
  8. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    Brisket is coming along just fine., Hope I'm not getting my hopes up.



    4 1/2 hrs in the smoker and ready for the pan.



    Into the mop and heading for the finish line.[​IMG]
     
  9. bbally

    bbally Master of the Pit OTBS Member

    The Pan is the magic!
     
  10. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looking good Dave!
     
  11. rivet

    rivet Master of the Pit OTBS Member

    Good deal, and you should be good to go for suppertime. Hang in there... [​IMG]
     
  12. fire it up

    fire it up Smoking Guru OTBS Member

    Looking good so far, have you stuck the probe in yet and are you planning to foil or no?
     
  13. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    After 10 1/2 hours, it was ready to come out of the smoker. Here is some Qview.



    Slioced up tender then to the table. It was enjoyed by all.
     
  14. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Man that looks good, nice smoke ring too...[​IMG]
     
  15. bbally

    bbally Master of the Pit OTBS Member

    Nice Job Dave!
     
  16. rw willy

    rw willy Smoking Fanatic OTBS Member

    There you go!
    Looks great
     
  17. the dude abides

    the dude abides Master of the Pit OTBS Member

    Well done Dave. Looks juicy. Was it to your liking?

    [​IMG]
     
  18. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Very nice and you called the time too. I would have thought it would take alittle longer but you the Man today. With the delishies brisket too.[​IMG]
     
  19. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Great job. Looks perfect from where I'm sitting.[​IMG]
     

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