8.8 lbs of brisket w/ Q-view on its way for Memorial Day

Discussion in 'Beef' started by bostonbbq, May 22, 2009.

  1. Eeeemmmm just purchased a BEAUTIFUL piece of meat here right outside of Boston, MA at a Brazilian butcher shop in a town called Woburn. Paid $26 for it, right in my price range. I also got this amazing mixture of sea salt and Goya sazon con azafran that I put on it along with liberal amounts of pepper. Will be adding garlic powder when I get home and a few other "secret" ingredients. [​IMG]

    I've taken pictures of the rub down session but am still at work so can't get them off my camera until I'm home. This will be the official home of the Q-view going down for most of the day on Saturday. [​IMG] The hickory is purchased and I will be using the Charbroil Silver Smoker.

    Going to start it tonight around 10 PM to finish around 4 PM on Saturday. Figuring around 16 - 18 hours in the smoker. The hardest part is going to be keeping the coals hot enough throughout the night.

    Wish me luck BBQ troopers, on we march to the promised land.....

    [​IMG]
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Sounds good. We'll be waiting for the pics and your smoke progresses.
     
  3. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    You've set the stage and have the mouth watering, better get those pics out here for all to drool over [​IMG]
     
  4. Alright, prepped and ready to be placed on the grates....

    A picture of the special Brazilian salt I picked up.



    And one of the rub w/ just salt and pepper.



    This one includes onion, garlic, mustard, cayenne, cumin and brown sugar. Obviously going to double up on the spices to get more bark laid.




    T-minus one hour until it enters the PIT! [​IMG]
     
  5. slanted88

    slanted88 Smoking Fanatic SMF Premier Member

  6. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Expensive hunk of meat but it looks BEE-U-TI-FUL and what you plan on doing to it is a drooler! Can't wait to see it step by step.
     
  7. Fires blarin about 10:30 tonight with some citrenella lit on the side, hehe.






    And this is the only Q-view I'm going to get in before bed, this is 3 hours into the smoke, still a llloonnnnggg way to go! Been holding steady at 230 for about two hours now with some hickory chunks.
     
  8. fire it up

    fire it up Smoking Guru OTBS Member

    Looks great so far, I can't wait for the final pics.
    Sweat dreams and Happy Smokes.
     
  9. old poi dog

    old poi dog Master of the Pit OTBS Member

    Great views so far. Thanks for sharing with us.....
     
  10. Yikes, temp got below 200 because I overslept a bit, getting everything pumped back up again. Time for a spritz of Jim Beam/apple juice and probably wrapping in foil soon.
     
  11. old poi dog

    old poi dog Master of the Pit OTBS Member

    BostonBBQ,

    I'm curious, knowing your smoker....how long does it hold its target temp before the temps begin to drop?

    Looking forward to more great views.......
     
  12. dingle

    dingle Smoking Fanatic OTBS Member

    Brazilian salt......looks good!
     
  13. Suprisingly, I'm getting about 3 hours of it holding 225 - 250 atm. Then I usually stir up the coals and put some fresh ones on. No need for more wood at this point....
     
  14. 10 hours in bright and early this morning......YUM [​IMG]



    Side view.....
     
  15. The entire workhorse in progress.....




    Shot of the firebox, last time I added wood here.



    The "moppin spray"





    At 14 hours wrapped up with the spray down of apple/Jim. Still at a plateau. [​IMG][​IMG]
     
  16. dingle

    dingle Smoking Fanatic OTBS Member

    Thats some good looking thin and blue comin outta the stack BostonBBQ. Thanks for the update
     
  17. div

    div Smoking Fanatic

    Ya got that in right outside of Bahhston in your Cahhh ?? lol

    Yeah the salt looks good, nice mixture and the brisket looks like it had a nice bark on it....

    Most of my family on my moms side is from Framingham - Hopkington and Braaahkton so Im allowd to make fun of the accent lol :p

    Send me a sammie mmmmm

    oh btw love the produce markey in the city there,, great fresh first pick produce
     
  18. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    In lew of your agenda, I see nothing that says you are going to sleep[​IMG]

    Which brings up a wonderful custom when doing Brisket, an all nighter...

    Invite a friend or two(the folks that will be enjoying the feast?) or if you like to just chill by yourself,hey! Thing is keep a small fire going,it's going to get chilly at nite, and setting around a fire is always fun and conversations always ramble on and on...

    This way you can have a ready supply of heat to add when needed(I'm supposing you have therms.?When the temp. starts to drop 10*F or so, add the hot ones and you won't lose that precious heat/time.

    Sure you'll be tired the next day, but you'll sleep well when the party's over. Oh, and if some of the guest keep you company, they will see why you r food has so much LOVE in it![​IMG]

    Have fun and SMOKE HAPPY[​IMG]
     
  19. pinkmeat

    pinkmeat Smoking Fanatic

    Wow, looking awesome!
     
  20. desertlites

    desertlites Master of the Pit OTBS Member

    very nice-great work there.
     

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