Made My First Brisket This Weekend (QView)

Discussion in 'Beef' started by alelover, Jan 15, 2011.

  1. DAY 1


    Went to Wally World and bought a 12.23 pounder this morning.

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    The fat's over a half inch thick.

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    Side view.

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    Unwrapped and on the block.

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    Time to do some trimming. Left about an 1/8 to a 1/4 inch layer of fat on her.

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    Flipped her over. Not much fat on this side.

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    Trimmed a little of the hard fat off and some between the point and flat. It was pretty thick in there. Think I took about 3 lbs. of fat total off it.

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    Cut it in half (sorta). Going to save the right half for pastrami. Smoking the ugly half tomorrow. That would be part point and part flat I guess. Is that right?

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    Cross section of future pastrami.

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    Here's the rub.

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    Here's the rubbed. You can't see it but the fat was criss-crossed with my sharp knife.

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    Going to the fridge for a good nights rest.

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    And to the freezer goes future pastrami until I feel like making it.

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    Thanks for watching.

    Tune in tomorrow for Day 2.
     
  2. les3176

    les3176 Master of the Pit

    Good start so far...looking forward to more!!!
     
  3. lookwow

    lookwow Smoke Blower

    So you experts out there. That one picture you can really see the grain. Where it changes direction is that where the point and flat meet?
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    It should be right in the area where the remaining fat makes an "L" type shape with the bottom of the "L" being pretty long.
     
  5. porked

    porked Smoking Fanatic

    That's a really nice looking brisket, can't wait to see it finished.
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Everything looks good so far. Don't they use the flat for corned beef and the point for the pastrami????
     
  7. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

  8. smokinal

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

    Looks good so far!
     
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks good so far, waiting for more Qview...
     
  10. I'm 11 hours in and sitting at 194. Pulling it soon. Have Q-View tomorrow. This takes longer than brewing 10 gallons of beer.
     
    Last edited: Jan 15, 2011
  11. Day 2

    The night before I prepped the smoker. Or should I say cleaned it from last time.

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    It's 6 AM. Pulled out the beef. I apologize for the blurry pics. My 13 year old took the camera last night and took a bunch of pics. She got something on the lens I'm sure. I'm not an expert but my photo skills are not that bad.

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    Put it in the smoker. Where else would I put my beef at 7:30 AM.

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    TBS is going strong. Extended the pipe a bit. Works way better now.

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    After 4 hours. Just mopped it with AJ, Worcestershire and a wee bit of Sweet Baby Ray's.

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    After 7 hours.

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    After 11 hours.

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    Found 6 strips of bacon in the fridge. Needed to be used up. Hoinks and turds comin up.

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    A fine appetizer.

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    It's 11 1/2 hours now. Time to pull it out.

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    Wrap it up while I cook the sides.

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    And have another homebrew.

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    Time to slice and serve.

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    Dinner is served.

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    Once again sorry about the blurriness. I will be hanging my daughter from the highest yardarm when I get home.
     
  12. smokinal

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

    Man that's one sweet looking brisket. Awesome smoke ring. I like the appetizers too. Excellent job![​IMG]
     
  13. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Great job for a first brisket run!

    Pit4Brains gave you a good tutorial link on the seperation of the flat and point. I had a hard time figuring it out the first time myself, but once you actually cut a brisket up you get a good feel for how to do it next time.
     
  14. Thanks. I just cut it apart cold. It is easy to see how it's constructed now. I cut the point in half and froze em for later. We'll eat the rest this week. I used Royal Oak from Argentina this time. It popped a lot when I lit it but it burned hot and long after it settled down. Smoked with 2:1 hickory/oak. Best fire yet.

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    Last edited: Jan 17, 2011
  15. porked

    porked Smoking Fanatic

    Looks like a meal fit for a king. Great job, thanks for sharing.
     
  16. fester

    fester Smoke Blower

    The brisket looks great! Looking forward to seeing that pastrami.
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Scott,

    That is some mighty tasty looking Brisket there---I could eat a sizable plateful of that real easy!!!!

    Thanks for the views!

    Bear
     
  18. Made some sammies last night with leftover scalloped taters. Mighty good. My wife just can't get over how good this stuff is. I am amazed myself. I think it's that longer exhaust pipe. [​IMG]
     
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Great job........ looks awsome... A few more Q's would have helped us understand what you were trying to accomplish.................  [​IMG]
     
  20. Ya think I need to be a little more detailed next time. [​IMG]
     

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