Overnight Smoke - Brisket w/QView

texasgal81

Meat Mopper

Original poster

Mar 12, 2014

228

44

Northlake, TX

• Jun 14, 2014

• #1

Had a 10 1/2 lb brisket, but ended up cutting of a few inches from the flat so it would fit on my brinkmann. That piece is cooking on the lower rack. Rubbed down with olive oil and a mixture of S&P, garlic powder, cayenne, smoked paprika, and grub rub. I'm guessing it'll be a least 12 hours if not more since I will cook it straight without wrapping. Did fat side down and hoping that keeps the small piece of flat moist with the drippings.

image.jpg

• texasgal81
• Jun 14, 2014

image.jpg

• texasgal81
• Jun 14, 2014

image.jpg

• texasgal81
• Jun 14, 2014

image.jpg

• texasgal81
• Jun 14, 2014

More to come..

 

texasgal81

Meat Mopper

Original poster

Thread starter

Mar 12, 2014

228

44

Northlake, TX

• Jun 14, 2014

• #2

2 hours in... Put some more chips in for smoke during hour three and got to pull off a little nugget I put on with the brisket that had been cut off. Had a little bit of fat and great flavor although a little spicier than I intended. Yum!

image.jpg

• texasgal81
• Jun 14, 2014

image.jpg

• texasgal81
• Jun 14, 2014

Headed to bed and will check it in the morning.

 

bobank03

Smoking Fanatic

Jun 17, 2013

946

33

Nutting Lake MA USA

• Jun 14, 2014

• #3

looks like you are off to a great start. Great color after just a couple of hours! What sort of Brinkmann are you running there?

Keep it coming! 

 

Rafter H BBQ

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 18, 2013

12,106

5,584

S.E. Idaho

• Jun 14, 2014

• #4

Looks great tg81, gonna have some good eats there ! Nice idea to put on a sampler chunk too ! Thumbs Up Be back later, good luck on the rest of your smoke....

 

texasgal81

Meat Mopper

Original poster

Thread starter

Mar 12, 2014

228

44

Northlake, TX

• Jun 14, 2014

• #5

bobank03 said:

looks like you are off to a great start. Great color after just a couple of hours! What sort of Brinkmann are you running there?

Keep it coming! 

Click to expand...

Thanks Bobank! I'm using the brinkmann gourmet electric. Pains of living in an apt. I'm using a combo of hickory and pecan woods.

WaterinHoleBrew said:

Looks great tg81, gonna have some good eats there ! Nice idea to put on a sampler chunk too ! Thumbs Up Be back later, good luck on the rest of your smoke....

Click to expand...

Thanks waterinhole! That chunk was nice to have last night! Good Stuff!

 

texasgal81

Meat Mopper

Original poster

Thread starter

Mar 12, 2014

228

44

Northlake, TX

• Jun 14, 2014

• #6

About 8 hours in.. IT at 166.

image.jpg

• texasgal81
• Jun 14, 2014

I put the probe in now so stay tuned!

 

bobank03

Smoking Fanatic

Jun 17, 2013

946

33

Nutting Lake MA USA

• Jun 14, 2014

• #7

all I can say is 

The thermo smoked up nice too, lol

 

texasgal81

Meat Mopper

Original poster

Thread starter

Mar 12, 2014

228

44

Northlake, TX

• Jun 14, 2014

• #8

bobank03 said:

 
all I can say is 

The thermo smoked up nice too, lol

Click to expand...

Thanks! And it always does... Starts out clean, then ends up like that. At least it wipes off pretty easy, sometimes with a little scrub. 

 

padronman

Master of the Pit

May 5, 2011

1,551

117

San Marcos, California (North San Diego County)

• Jun 14, 2014

• #9

Looking delicious!!!   Bet your apartment neighbors were JEALOUS!!!! 

 

texasgal81

Meat Mopper

Original poster

Thread starter

Mar 12, 2014

228

44

Northlake, TX

• Jun 14, 2014

• #10

Haha. I'm sure they are. I smoke at least one day a week if not more. The old lady next store finally knows the place isn't on fire.. It's just me. Lol

 

texasgal81

Meat Mopper

Original poster

Thread starter

Mar 12, 2014

228

44

Northlake, TX

• Jun 14, 2014

• #11

At about 10 hours, I pulled the smaller piece of flat at IT 200 degrees. The point and rest of the flat will still be on for a while as I've hit a stall. Sitting at about 176/177 for a while now. I can wait.. Plenty of time.

image.jpg

• texasgal81
• Jun 14, 2014

image.jpg

• texasgal81
• Jun 14, 2014

 

bobank03

Smoking Fanatic

Jun 17, 2013

946

33

Nutting Lake MA USA

• Jun 14, 2014

• #12

texasgal81 said:

Haha. I'm sure they are. I smoke at least one day a week if not more. The old lady next store finally knows the place isn't on fire.. It's just me. Lol

Click to expand...

too funny. Really coming along nice. I don't know if i could resist slicing off a taste!

 

texasgal81

Meat Mopper

Original poster

Thread starter

Mar 12, 2014

228

44

Northlake, TX

• Jun 14, 2014

• #13

Yeah I sliced up the flat after about an hour, but it was a bit drier than I like so I will probably tear it up and add some sauce to eat it that way. Or save it for chili or another leftover recipe.

 

texasgal81

Meat Mopper

Original poster

Thread starter

Mar 12, 2014

228

44

Northlake, TX

• Jun 14, 2014

• #14

Pulled the brisket at 203/204 IT after 14 hrs, wrapped in foil, then wrapped in towels and into a little cooler to slice up later when I get off work.

image.jpg

• texasgal81
• Jun 14, 2014

image.jpg

• texasgal81
• Jun 14, 2014

 

texasgal81

Meat Mopper

Original poster

Thread starter

Mar 12, 2014

228

44

Northlake, TX

• Jun 14, 2014

• #15

Last pic.. Sliced and pulled. Then I sprinkled a bit more of my rub on.

image.jpg

• texasgal81
• Jun 14, 2014

 

• 

Reactions: Rafter H BBQ

Rafter H BBQ

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 18, 2013

12,106

5,584

S.E. Idaho

• Jun 14, 2014

• #16

That looks great ! Nice smoke & bet it sure is tasty too ! :beercheer: :kewl:

 

Rafter H BBQ

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 18, 2013

12,106

5,584

S.E. Idaho

• Jun 14, 2014

• #17

BTW, :points1:

For a job well done !

 

pc farmer

Epic Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Feb 17, 2013

16,295

6,007

Central Pa

• Jun 14, 2014

• #18

You seem really good with the electric smoker.

Nice job.

 

texasgal81

Meat Mopper

Original poster

Thread starter

Mar 12, 2014

228

44

Northlake, TX

• Jun 14, 2014

• #19

WaterinHoleBrew said:

That looks great ! Nice smoke & bet it sure is tasty too ! :beercheer: :kewl:

Click to expand...

WaterinHoleBrew said:

BTW, :points1:

For a job well done !

Click to expand...

Thanks Brew! It was pretty good! And thanks for the points!

 

texasgal81

Meat Mopper

Original poster

Thread starter

Mar 12, 2014

228

44

Northlake, TX

• Jun 14, 2014

• #20

c farmer said:

You seem really good with the electric smoker.

Nice job.

Click to expand...

Thanks C! Mostly trial and error and a lot of help from this site. Appreciate it!