1st Brisket EVER! w/Q-view

Discussion in 'Beef' started by smoke eater5, Aug 19, 2011.

  1. Marinated in worsy, garlic and onion powder. Rubbed it down a few hours before smoke with Cowboy Rub. Smoked with mesquite at 220. Brought the flat up to 167, which only took 3 hrs. This kind of surprised me, but I stuck to the rules. Foiled and brought up to 202, pulled it and tossed it the cooler to rest fot 6 hours. Turned out pretty tasty considering it was my first, I feel it didn't really pick up alot of the smoke. Any input?

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  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    What type of smoker do you have and how long were you applying smoke?
     
  3. I have a MES 30. I was applying the smoke until I foiled, which I did when the brisket was at 167. it was a 7.5 lb flat that reached the temp in 3 hours. That seemed kinda quick from reading all the posts on here. My smoker was set at 220.
     
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    3 hours of smoke is kinda short.

    Did you have good (accurate) thermo's?
     
  5. I thought the same thing, but I stuck with the reading on the internal and the brisket turned out juicy. I did not have an additional thermo to check the temp int the smoker. I just went by the digital one on the MES. I did a rack of ribs with the 3-2-1 method and a pork shoulder the day before and they turned out great, so i figured the thermo was on track. I am just curious if it was due to the fact fact that the flat was only 2.5-3 inches thick.
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Looks good to me. [​IMG]
     
  7. I'm pretty new to briskets but the 4 that I've done are pretty oddly shaped. Yours looks like it was trimmed to perfect curves. Perhaps there was no fat cap on yours? I can't really tell because of your excellent looking rub, but the ones I've done decently have a lot of fat on top. I bought my first brisket "chunk" at a grocery store and, not knowing any better, I bought it with zero fat! Needless to say, it turned out like jerky. But either way, yours looks really good and moist! Good job!
     
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    All briskets are different.

    I would suggest trying another one the same size and use the same method.

    It's very likely it will cook totally different.
     
  9. smokinal

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

    Once again I agree with Rap on this one!
     

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