13# Brisket with Qview

[joshbamf]

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.

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• joshbamf
• May 2, 2014

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

 

[reinhard]

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

 

[joshbamf]

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.

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• joshbamf
• May 2, 2014

 

[joshbamf]

In the pan ready for foil and some more time on the smoker.


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[joshbamf]

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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[joshbamf]

Helps with pictures.

And also the wonderful weather I'm smoking in. It has been raining all day so I'm stuck under my puny porch.

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[realtorterry]

I'm gonna have to check back on this one. It's making me too hungry right now

 

[joshbamf]

Ribs ready for foil

Bacon weave

Burnt ends ready to go back on

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[reinhard]

Sure doing one heck of a job with all that goodness!!!!!!Reinhard

 

[joshbamf]

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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