The best brisket I've done yet...with QView

Discussion in 'Beef' started by masterofsmoke, Apr 2, 2012.

  1. masterofsmoke

    masterofsmoke Newbie

    Hey fellas. I had a party at my house last weekend and cooked some of the best brisket I've made yet and thought I'd share the story with you. I'm new to the forums, so hopefully the pics post OK. Wish I woulda taken more pics, but that's how it goes.

    I bought a 13 pounder of brisket and used this slather:

    1 cup yellow mustard

    ½ cup firmly packed light brown sugar

    1/8 cup cider vinegar

    1/8 cup fresh lemon juice (about 2 lemons)

    ¾ tablespoon freshly ground black pepper

    ½ tablespoon Worcestershire sauce

    ½ teaspoon non-iodized salt

    ½ teaspoon Louisiana hot sauce

    ¼ teaspoon cayenne pepper

    After covering the beast in slather I massaged in this rub:

    ½ cup granulated cane sugar

    ¼ cup seasoned salt

    ¼ cup onion salt

    1/6 cup sweet Hungarian paprika

    1 tablespoon chili seasoning

    1 tablespoon lemon pepper seasoning

    ½ tablespoon freshly ground black pepper

    ½ tablespoon garlic salt

    ½ teaspoon cayenne pepper

    ¼ teaspoon dried rosemary

    The slather is more tart than most, which adds a really nice flavor to the bark. The rub has a little bit of kick, with a nice balance of sugar and spices. I really like the combo of this slather and rub together. Maybe it's just dumb luck, but they seem to give the best bark.



    This bad boy went on the smoker at 8pm Friday night and was done by 1:30pm Saturday. I used about 80% red oak to 20% apple. Not for any special reason, it's just what I had laying around. I cooked it for the first hour around 200, then bumped it up to 225-235 for the rest of the time. After the first 5 hours, it was mopped every two hours with an apple cider vinegar and oil mixture. I took it off at an IT of 188 degrees. Usually I would wait until 190-195, but it was starting to drizzle and I wanted to get my hot smoker away from the rain. When I took the brisket from the smoker I I put it inside a cooler, loosely wrapped in foil.

    It was definitely the best brisket I've ever made. The bark was amazing and it was pretty moist throughout. Here is what it looked like when it was done:




    Somehow 13 people almost dusted 13 pounds of brisket, so that was awesome and a bummer at the same time. [​IMG] If there's one thing I could have done differently it would be to use more smoke.

    Happy smoking folks!
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like it was a great success - 

    Please do us a favor and update your profile with your location and swing by Roll Call and introduce yourself

  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks great :drool
    and :welcome1:
  4. frizzlefry

    frizzlefry Smoke Blower

    Dat looks beautimous!
  5. man that looks so good! I would kill for a sandwich full of that right now!
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Welcome to SMF ,  were glad to have you aboard.... congrats on the brisky.... It looks great

    Last edited: Apr 3, 2012
  7. [​IMG] Glad to have you with us. That's a great looking brisket. Nice smoke ring.
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Wow.........your not kidding, It does look very moist!

    Great Job [​IMG]
  9. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Great job, I love the bark and it does look very moist.  Feels good when people eat what you make :)
  10. That brisket looks really good. It also surprising on how much people can eat. I cooked several briskets for my 25th wedding anniversary. Due to the weather being bad only 16 people showed up. Half of them were children & they finished off 2 briskets weighing about 22 lbs together. Surprised me.. lol

    Congrats on your party. It sounds like it went off perfect..

  11. Wow does that look goooood!!!
  12. big sexy

    big sexy Smoke Blower

  13. WOW! When you can see the moist bits of meat after slicing, it really means you nailed it. And if you did't nail it you came awfull damn close.

    Keep Smokin and Postin, I want to see more from you
  14. Now that looks good.... real good.....[​IMG]

    Cooked Just right.   Brisket gotta be on for 11-12 hours before it'll ever get tender, its a time thing that cannot be rushed.  But you knew that already ......obviously,

    Your rub is very close to mine that has worked for 25 years
    Last edited: Apr 4, 2012
  15. wow that's looks amazing!  i have to go make a snack ... the qview made my stomach grumble.  a brisket will be on my list for the next thing to smoke.

Share This Page