First Brisket on my new Smoker (Qview)

Discussion in 'Beef' started by jell0b0y, Nov 26, 2011.

  1. Got up this morning to break in the new Fatboy smoker so I prepped a Brisket with a mustard slather and a good coat of my rub. Will have more pics later of the finished product.

    [​IMG][​IMG]
     
  2. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hope all goes well.  Looking good so far.
     
  3. austinl

    austinl Smoking Fanatic

    I'm interested in how that mustard tastes afterwards; sounds like a great idea.  Have you done briskets like it before?
     
  4. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    It has been my experience the mustard is only a carrier for the rub.  No decernable taste is evident from the mustard after smoking.  Promise! 
     
  5. rbranstner

    rbranstner Smoking Guru OTBS Member


    I second that. It may give it some sort of flavor but it's definitely not going to give it a mustard flavor. I am not a mustard fan and I use it on my pork butts all the time.
     

  6. X2 

    And not only that but I believe it also helps with the making of good bark.
     
  7. I done just a few briskets (pork man here) and most of them turn out ok but since I tried Paul Kirks tip in his championship book ( flipping at 6 hours then again at 9) and the slather the last one I done turned out pretty good. I Pretty much use the slather as a carrier for the rub. I can't taste the mustard on the meat at all and I believe it does make a better bark on the brisket.
     
  8. austinl

    austinl Smoking Fanatic

    Thanks for the info.  I guess I'll have to try it on the next brisket I do.  I'm a beef and poultry man myself.
     
  9. Here's a Pic at the 6 hour flip

    [​IMG]
     
  10. frizzlefry

    frizzlefry Smoke Blower

    Looks good!

    [​IMG]
     
  11. smokinal

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

    That is looking good!!!
     
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

    looks great well done
     
  13. Looking good from here! When's dinner gonna be ready?
     
  14. Its Getting close! only 3 more degrees and then a rest for 30 then dinner time
     
    Last edited: Nov 26, 2011
  15. Only 3 more degrees and a 30 min rest till dinner [​IMG]
     
  16. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Sounds good but I would rest for a minimum of 45 mins and I prefer an hour.  The muscle needs ample time to equalize throughout and the moisture to fully disperse though the meat.  IMHO> 
     
  17. smokinal

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

    Can't wait to see you slice that baby up!
     
  18. raptor700

    raptor700 Master of the Pit OTBS Member

    The bark looks great,

    looking forward to the slices [​IMG]
     
  19. Well here's the final product. Wasn't 100%v happy with it but it turned out not to shabby. The flat was just a little dryer than i would like but the other part was perfect so i got a little work to do in order to get it a little more juice on the flat. I did wait the 45 minutes suggested by Rick and I didn't think I could make it but hay i found out that i did have a little more willpower that I thought I did.

    [​IMG][​IMG]
     
  20. Good looking bark..... Check!

    Good looking smoke ring.... Check!

    Good and juicy meat.... Check!

    Good Job!
     

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