Second attempt at a brisket. (Q-view)

Discussion in 'Beef' started by nylan01, Jul 15, 2014.

  1. nylan01

    nylan01 Smoke Blower

    My first attempt at a beef brisket was ok I just wasn't to good at managing my temps.
    Some times I ran to hot then I would panic close all vents then get to cool! Since then I got me some cull hickory handles . These are very seasoned they burn good easier for me to control my heat in the smoker. So here is my second attempt at a beef brisket
    It was good I used a salt and pepper rub. Injected it with beef broth. Cooked it at 225 for about 7 hrs. I believe it was just the flat end of a whole brisket. Got it at wal mart I was suprised at the quality it was. It was good. The other meat I believe was a pork shoulder. I was thinking why waste good smoke,and threw it on there also.
    Also got me a dual probe maverick meat and grill temp monitor. That helped me a lot with fire management .
     
  2. knifebld

    knifebld Smoking Fanatic

    Hey Nylan,

    Looks good, any shots of the finished product? Sliced brisket?
     
  3. nylan01

    nylan01 Smoke Blower

    Sorry knifebld,
    Didn't think about taking a picture when I sliced it.
    It went pretty fast ,don't know if there was time to snap a picture. ( ha, ha ):laugh1:
     
  4. knifebld

    knifebld Smoking Fanatic

    No worries bud, same thing happened to my last brisket.....18 hours of smoking for 60 minutes of eating....then it was like it was never there! [​IMG]
     

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