Smoking a beef brisket today, Hopefully with some Q-view!

Discussion in 'Beef' started by smokeitupbbq, Dec 16, 2011.

  1. smokeitupbbq

    smokeitupbbq Newbie

    10 am here in east tx and my fire is about ready for a good lookin beef brisket that i rubbed lastnight. Going to put it on in a min and start smoking with 50/50 cherry and apple. Going to be mopping it with a beer/apple cidar vinegar mop. I'll keep ya updated and hopefully with some Q-view if i can figure it out! Thanks, have a good one and smoke it up! Zach. 
     
  2. smokinal

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

    Sounds great Zach!

    Hope you get the photo thing figured out.
     
  3. smokeitupbbq

    smokeitupbbq Newbie

    [​IMG]

    Getting the fire going

    [​IMG]
     
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    [​IMG]    Got my attention!
     
  5. hmcm

    hmcm Smoke Blower

    Looks like a good start!  Can't wait for the pics!!

    [​IMG]
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Everything looks pretty darn good to me. I'm thinking you might want to move the meat more in the center of the smoker. But thats just my pennies.
     
  7. smokinal

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

    Looks like it's coming along nicely!
     
  8. smokeitupbbq

    smokeitupbbq Newbie

    Well i've got charcoal on one side of the pit going and my wood going in the offset firebox, Didn't wanna hit her with too much heat. Should i do it dif??
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    looking good,
     
  10. smokeitupbbq

    smokeitupbbq Newbie

    Any advice on the best way to serve the drippings??
     
  11. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    WOW... that sounds HOT... do we have any kind of Therms in the smoker ?
     
  12. smokeitupbbq

    smokeitupbbq Newbie

    Yeah it's staying about 225
     
  13. smokinal

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


    Do you have anything in the pan with the drippings? We like to put beef stock, onions, carrots, garlic, & celery in the pan. Then when the brisket is done strain the juices, de fat them & pour over the sliced brisket.
     
  14. It's probably late, but good luck.  Just want to post this so I get in on the conversation.
     
  15. Hey! Just joined, love this place already! Nothing much beats a smoked brisket, and that one's off to a good start. 

    The one in my av I did Memorial Day.
     

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