Its a Beautiful Day for a Brisket Smoke!! Heavy Q/View

Discussion in 'Beef' started by smokefever, Apr 13, 2013.

  1. smokefever

    smokefever Smoking Fanatic

    Hello everyone.  The weather is amazing here in south-central PA so I figured why not throw a Briskie on?  I picked up a 6.8 lb flat at Sams a couple weeks ago which will end up being my 2nd ever brisket smoke.  I made a quick rub with kosher salt, cracked black pepper and some steak seasoning I made a while back.  I'm planning on smoking it to IT of 170, wrap it in foil (havent decided on what liquid to throw in there yet) and bring it to 190, then off and into a cooler.  We'll see how everything unfolds.  Here's a few pics to get you started  [​IMG]




    I didnt trim any of the fat cap off because there really isnt too much of it.  About 1/4 to 1/2" on 3/4 of the meat.


    Getting rubbed down




    I've got it wrapped up and in the fridge.....long enough for me to make a quick fuel run (I know, shame on me for not having fuel on hand).  Just gonna use some kingsford charcoal and either peach or apple wood for smoke, its all I have at the moment.  We'll see how this thing turns out, thanks for stopping by!!
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    ............[​IMG]............  This is looking good.....    I picked up 2 packers yesterday....   
     
  3. smokefever

    smokefever Smoking Fanatic

    Thanks Dave, hopefully it turns out.  I need some help with this Maverick I am using.  For some reason, it started recording Cooker temp just fine...but now the cooker temp is reading "HHH" and the meat temp is "LLL."  Does it just need to be re-synced?  Never had this problem before and I just bought it last weekend for my Butt smoke............thanks in advance for any advice you can offer
     
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    make sure your probe plugs are fully seated then reboot it.
     
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]  I am in for the ride!  Keep showing q-view!  

    Kat
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Check to see the probes are fully pushed into the ports...  maybe the batteries need changing.... or as you stated, re sync the unit.... Darned if I know....  Analog therms don't have that problem... LOL      My Mav doesn't like me at times.... [​IMG]....
     
  7. smokefever

    smokefever Smoking Fanatic

    As soon as I posted this, I went out to check the port and the one for the cooker temp wasnt in all the way.  It was still showing LLL for the meat, but after doing the re sync, it came up 32 so it looks like Im back on track
    [​IMG]   Will do Kat!
    Yeah this one doesnt care for me either Dave lol  I dunno what I ever did to it for the mistreatment  [​IMG]   Everything is back on track now though, so hopefully no more issues come up.  Thank you all for the swift response, it's much appreciated!
     
  8. smokefever

    smokefever Smoking Fanatic

    Just pulled the brisket out and have it double wrapped in the cooler.  The weather started out amazing, but quickly the wind took over and I had to move the brisket into the oven.  Here's what it looks like at 190 IT


    Didnt get too good of a bark on there, but it is still tender as heck.  Its sitting in the cooler right now and everyone is STARVING.  Whats the soonest I can remove it from the cooler for dinner?  Its been in for about 15 mins now.  More pics to come once it is sliced!
     
  9. geerock

    geerock Master of the Pit SMF Premier Member

    I would say an hour minimum. If you rush it you may be sorry especially since you pulled it at 190. Bring on the wine and beer for a distraction.
     
  10. seenred

    seenred Smoking Guru Group Lead OTBS Member

    First off, it looks great!  Thanks for sharin' the Qview! 

    You can remove and slice any time you're ready, and I'm sure it'll be fine!  But....just know that the longer you let it rest, the better it will be (within reason of course).  I always try to allow a minimum 1 hour rest time, and more if time allows.  All kinda depends on how restless and hungry your crowd is getting...[​IMG]
     
    Last edited: Apr 13, 2013
  11. Hi from N/W PA just put a 14.5# brisket in to smoke for 10 and then a lot of hours cooking.
     
  12. smokefever

    smokefever Smoking Fanatic

    I agree 100%.  I didnt want to rush pulling it out of the cooler, but didnt really have any choice.  I didnt want to have a mob on my hands  [​IMG]
    Why thank you SeenRed!  I was hesitant to pull it out of the cooler but WOW it turned out amazing!!!  It ended up being just at an hour before I retrieved it for slicing
    Hey Shorte, good luck with the smoke...the wind did me in today, hopefully it treats you a little better 
     
  13. smokefever

    smokefever Smoking Fanatic

    Well, we just finished up dinner and everyone was RAVING over the Brisket.  There's none left!!  Thats gotta be the best feeling to have company enjoy a meal you prepare.  Anyhow, here are the final pictures.  This brisket yielded 3.5 cups of Au Jus.  All I did was put some worcestershire and soy sauce in the foil with it...........






    I had some leftover onions, bell pepper and sauteed mushrooms from chicken philly sammies I made last night.  These were killer on top of the briskie.  Thanks again for looking everyone!!
     
  14. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Way to go, SmokeFever!  That is some fine looking finished brisket, my friend.  Always satisfying for your food to be such a hit with the crowd.  [​IMG]
     
  15. smokefever

    smokefever Smoking Fanatic

    Thank you SeenRed, very much appreciated.  I am thankful every time I fire up the smoker for finding this forum.  Everyone has been so incredible helpful, supportive and friendly!!  [​IMG]
     
  16. bruno994

    bruno994 Master of the Pit

    Well done sir...
     
     
  17. geerock

    geerock Master of the Pit SMF Premier Member

    SmokeFever
    Push out that chest buddy cause you got a right to be proud. GREAT looking brisket. Got the fever for sure now, huh?
     
  18. smokefever

    smokefever Smoking Fanatic

    Thanks a bunch Bruno!!
    Hey thanks Geerock!  It most certainly makes you feel like [​IMG] when a meal comes out the way you had hoped.  About the fever, I have had it since I was first welcomed to this forum.  I didnt even have a smoker, but have been cooking for 18 years.  Not too long after I joined the forum, I was out buying my first smoker LoL  Now I drive the Mrs. CRAZY because I am always trying to gain more knowledge.  Always out shopping for my next gadget and of course stocking the freezer with meats to smoke. 
     
  19. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Fine looking moist brisket you made there..... I can understand why there is none left.....   Good job....  [​IMG]... Dave

     
  20. smokefever

    smokefever Smoking Fanatic

    Thanks Dave!!
     

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