Smoked Beef Brisket QVu

Discussion in 'Beef' started by m1tanker78, Apr 1, 2010.

  1. m1tanker78

    m1tanker78 Meat Mopper

    Had a blast the other day smoking a small (9# i think) brisket. All said and done, it took approx 12 hours. I also threw some sweetened blackeyed peas into the smoker for about the last 3 hours. Half the brisket was gone before I could even grab the phone to take pictures. I had a hard time slicing the meat because it was falling apart. And for some reason, I didn't get any pics of the BEP's.

    I snapped these pics with my cell phone camera so I apologize for the poor quality...





    The brisky and beans turned out delicious.

    Thanks for checking out my QVIEW,

    Tom
     
  2. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    That is some good bark on that brisket.
     
  3. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Great job, nice lookin brisket [​IMG]
     
  4. mistabob

    mistabob Meat Mopper

    Throw that on a roll with some sauce and you have an awesome pulled beef sandwich! Looks delicious! Nice bark, too!
     
  5. thunderdome

    thunderdome Master of the Pit

    How long did you foil it?

    Looks tasty
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now that only goes to show us how good it really was. It does look great and I was wondering how the beans came out too????
     
  7. m1tanker78

    m1tanker78 Meat Mopper

    I generally don't use foil at all. What I did was let it cruise in the smoker with a combination of kingsford briq's, mesquite lump, and some mesquite I have laying around. I let it go this way for 6-7 hrs then upped the heat and threw a water pan in at the bottom near the heat. I let it sit in the steam/smoke for about 6 hours. I waited 'till the internal temp got to between 190 and 200 at various points. I wanted to let it rest for a good while but "the dogs were barking". The lack of resting it probably also contributed to it falling apart and being hard to slice. Still very very tasty though!

    Tom
     

Share This Page