Brisket Score with Q-View or Split Packer in an MES 30 with Q-View

Discussion in 'Beef' started by heubrewer, Mar 13, 2015.

  1. heubrewer

    heubrewer Meat Mopper

    Been wanting to smoke a brisket for a while, Each time I go to Costco I always stop and look to see what they have. A full 15lb + packer is just too much for our family unless we want to throw a party. And buying an overtrimmed flat is WAY to expensive at ~$6.50/lb

    So today I did my usual Costco stop after work to pickup stealhead to smoke on Sunday when what did my eyes find? A beautiful 11 lb packer. Even better was that today brisket prices were $3.69/lb for a USDA Prime full packer. Just last week they were $4.29/lb.

    It is going on the smoker tomorrow AM.

    Usual brisket prep

    Rubbed with Montreal Steak Seasoning, just added the rub to the brisket, did NOT use OO this time.
    Cut into two peices so it fits inside my MES 30
    Plan on smoking with cherry.

    Here it is before the split, fat side up



    Here it is after the split, fat side down



    Will post more pics tomorrow.
     
    Last edited: Mar 13, 2015
  2. Question if you don't mind.  So when you split it...do you put the flat without the point on later in the smoke...or take it off sooner and then it gets a longer rest than the bigger piece?  Just curious how you handle that.  I too can't fit a full brisket in my smoker.
     
  3. heubrewer

    heubrewer Meat Mopper

    I put the point on first and then add the flat later on after about 4 hrs. Will do the same with this smoke
     
  4. heubrewer

    heubrewer Meat Mopper

    Put the point half in at 5:00 this morning and just added the flat half ~4 hrs later

     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin great so far !

    :popcorn
     
  6. looks awesome, can't wait to see the money shot.
     
  7. twoalpha

    twoalpha Smoking Fanatic

    Good things come to those who are patient.

    Keep Smokin
     
  8. Looking good   I'll be watching

    gary
     
  9. aceoky

    aceoky Smoking Fanatic

    Me too, I'm IN !
     
  10. heubrewer

    heubrewer Meat Mopper

    Point is done. It is currently wrapped in Al foil and towls sittig in my cooler.

    Still deciding if I am going to make burnt ends out of the point or the flat.

    Flat is at 196F and needs to go a bit higher

     
    Last edited: Mar 14, 2015
    gary s likes this.
  11. aceoky

    aceoky Smoking Fanatic

    I am impressed!!!

    [​IMG]
     
  12. Nice job Looks Great  [​IMG]

    Gary
     
  13. heubrewer

    heubrewer Meat Mopper

    Thanks everyone

    Flat half is done and is now resting in the cooler.

    Pulled it at 202F


    While they are sitting in foil now, these were smoked in my MES without foil for the entier time.

    Once dinner is reay I will post some sliced pics
     
  14. Be waiting on MY slices   Tasty looking

    Gary
     
  15. heubrewer

    heubrewer Meat Mopper

    Decided to have brisket sandwiches. Nothing on the bun but slices of brisket!

    The family really enjoyed it. I still have the point half untouched. Will bake burnt ends for tomorrows dinner.

    Even thought the flat was taken to 202F, it did not pull apart. Each brisket, pork shoulder etc, is different an you have tot treat them as such.

    Also thanks everyone for the points!




     
    gary s likes this.
  16. That's some mighty fine looking Brisket    Nice Job    [​IMG]

    Gary
     
  17. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty for sure!
     
  18. heubrewer

    heubrewer Meat Mopper

    So to continue the thread, today I decided to make "burnt ends" from the point half.

    Cubed to around 1/2" or so on each side and glazed with a dilluted Sweet Baby Ray Original BBQ sauce.

    I always finish the burnt ends on my 22" Weber Kettle. Used Kingsford Standard and chunks of Mesquite.

    The MES 30 is not getting a break on this beautiful day, it is going to be used for my weekly stealhead smoke

    Cubed brisket waiting for that sauce coating. Stealhead brining getting ready for the smoke



    One of the two fillets of stealhead


    Both cookers getting a workout



    Will post the finals when they are done
     
  19. heubrewer

    heubrewer Meat Mopper

    A couple of more pics, this is Q=View right

    Here is my setup for the burnt ends



    ZOOM

     
    aceoky and gary s like this.
  20. Looks mighty tasty   Good Job    [​IMG]

    Gary
     

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