13# Brisket with Qview

Discussion in 'Grilling Beef' started by joshbamf, May 2, 2014.

  1. Bought a 13# choice packer from sams club. Rubbed down with salt, pepper, onion powder, granulated garlic, paprika and light brown sugar. Just put it on the WSM which I have got going at 230 right now. Put the brisket on at 1620. I am thinking of dropping the temperature down to closer to 200-210 because I have until 2p tomorrow until I need it done. Right now I have it directly on the rack with a pan under it to catch juices. Is it better to put the brisket directly in a foil fan to save the juice or just catch them under the rack? I also injected it with beef broth. This is the first time I have done that so we will se how that goes. I'm planning on separating the flat from the point, what is the best temp to do this at I have been reading 175 is this the best temp to separate them at? Also planning on doing three racks of baby backs, 2 or 3 fatties, dutch's wicked baked beans, stuffed mushrooms, and jalapeno poppers. Will post pics.

    Heres the packer rubbed before going on the smoker.


    Next is gonna be the picture of it on the smoker.
     
  2. reinhard

    reinhard Master of the Pit OTBS Member

    Looking forward to more pics!! I just smoked a 12 pounder.  I seperated the point from the flat before putting it in the smoker [just didn't fit all the way whole].  I injected both pieces with beef broth and garlic also [I think it helps].  I also put both pieces on the racks until the internal was around 180 or so if I remember right.  Then I put them in aluminum pans with Lipton beefy onion soup mix [mixed with water to package instructions] and covered the pans with foil until the internal temp was 205 and then pulled them and let them rest for over 2 hours covered.  I did put them in fat side down with bacon covering the meaty sides on the racks before putting them in the pans].  Turned out very good but i'm more of a sausagehead than some of the guy's here who are very good at this and I'm sure you will get more advice and suggestions.  It's looking great so far.  Reinhard
     
    Last edited: May 2, 2014
  3. Sounds good so I think ill let it go till about 180 then separate and bring them up to temp. Here it is at 1 hour mark.
     
    Last edited: May 2, 2014
  4. [​IMG]
    In the pan ready for foil and some more time on the smoker.


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  5. One of the fatties ready to be rolled.



    I forgot to take a picture of the first one. That one has provolone and sautéed onions and mushrooms and a little pepper jack for good measure. Ribs are on to and about ready to be foiled.


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  6. Helps with pictures.
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    And also the wonderful weather I'm smoking in. It has been raining all day so I'm stuck under my puny porch.
    [​IMG]


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    marauder likes this.
  7. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I'm gonna have to check back on this one. It's making me too hungry right now
     
  8. Ribs ready for foil
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    Bacon weave
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    Burnt ends ready to go back on
    [​IMG]


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  9. reinhard

    reinhard Master of the Pit OTBS Member

    Sure doing one heck of a job with all that goodness!!!!!!Reinhard
     
  10. The point finished before the flat I separated them but the flat is being stubborn doesn't want to go above 196 I'm trying to wait till 203 but it's getting close to party time.


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