Brisket in the MES (with Q-view)

[mythmaster]

Well, I usually marinate them, but since it was still partially frozen last night I didn't, and I just hit it with a rub.  I put the marinade and rub recipes in the WIKI if anyone is interested: http://www.smokingmeatforums.com/wiki/brisket-marinade-and-rub

The rub is very simple and tasty.  Here's how it looks all mixed up:

And here's the victim -- a medium-sized trimmed brisket about 5.5 pounds:

Here's the "meaty" side:

And rubbed:

And the "fat cap" side:

And rubbed:

Ready for the MES:

I have absolutely no idea how long this is going to take.  It's been in the smoker for 4 hours now and I haven't probed it yet.  It's running at 250* with Mesquite.  I'll probably check the IT in another hour or two and foil it when it hits 160-165 then take it to 195 for slicing.

More pics to come!

 

[mythmaster]

Since it was pretty-much done after 5 hours, I didn't even bother foiling it.  I'm just letting it finish up right now:

 

[mballi3011]

Your brisket looks good so far and I know it won't change much so you are going to slice it. Dang it that sure sounds pretty darn quick to get to 188° in 5 hours..

 

[mythmaster]

Thanks, Mark, but the temp has actually dropped to 183* since I put it back in (if you can imagine that), and I think that I've hit a stall.  The flies sure do love how it smells, though, and there are about 50 of them around it.

Anyway, it's still at 183*, and while this is a reasonable enough temp, I want to take it to 195*.  So I will be here for the duration.

 

[mythmaster]

OK, it's back up to 187* and rising, so I don't think that it will be much longer now.

 

[mythmaster]

I just pulled it at 195*, foiled it, and I'll let it rest for an hour.

 

[mythmaster]

Why, yes, it DID taste awesome even after being in the fridge for a few hours while I was passed out:

 

[bottomline]

Looks mighty fine. Good job.