My first Brisket with Q-View

Discussion in 'Beef' started by nwdave, Jan 1, 2010.

  1. nwdave

    nwdave Master of the Pit SMF Premier Member

    It all started yesterday when SWMBO wanted to know what I was going to smoke for the final day of 2009. Since I was already thawing out

    The journey begins with a bath of 4 cycles over 4 hours to reduce salt levels, EVOO rubbed in, first use of Jeff's Rub mixed with a small amount of Coriander (crushed) applied with a present from my wife, a cheese shaker that works perfect for rubs with larger items in the rub.

    After an 18 hour "meditation" in the fridge, wrapped in saran wrap.
    Now into the smoker, in a disposable pan to catch the juices, reasonably stable at 250* + - 5*, with hickory chunks in the smoke pan.

    At 4 hours 05 minutes, hit 160, into foil, added drippings and apple juice. Back into smoker to rise to 190*.

    Hit 190* at approximately 5 hours 30 minutes. Wrapped another layer of foil, then into a towel, then into a small cooler. 6 hours later, unwrapped for meal preparation. Was curious to see what the temp would be. I'm a believer now.

    A pull back for a look at this little beauty.

    I'll let the next three pictures talk for themselves.

    We've had Corned Beef in the past, done in the oven, and it NEVER tasted as good as this.

    Jeff's Naked Rib Rub was great. Murphy was not in my neighborhood, didn't even get a meat stall. What a way to end the year.

    My thanks to all who posted information on how to work your magic on briskets. It sure made my attempts successful. I hope you enjoyed my Q-Views as much as we did preparing them.
  2. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Nice piece!!!!!!!!!!!!!
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...
  4. ugaboz

    ugaboz Smoking Fanatic

    that looks great
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Congrats on your first pastrami, no need to ever order any from the deli again [​IMG]
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Perfectly smoked, love the color! [​IMG]
  7. werdwolf

    werdwolf Master of the Pit OTBS Member

    Looks great with that good Q VIEW. Nice first try!
  8. ugaboz

    ugaboz Smoking Fanatic

    should a done brisket be dark pink
  9. nwdave

    nwdave Master of the Pit SMF Premier Member

    It's corned beef brisket, cooked as a pastrami type. Not a true pastrami, but I won't have to buy it in the store anymore. If it were brown, I'd have ruined the meat.
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks OUTSTANDING ![​IMG]

    Drooling Bearcarver
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now thats a nice way to sing out the old and now what are you smokin for the bringing in the new.
  12. Very nice. Congratulations!
  13. dirt guy

    dirt guy Smoking Fanatic

    Can you vacuum seal and ship out samples?
  14. alx

    alx Master of the Pit OTBS Member

    Great Job....Looks darn tasty....[​IMG]
  15. shooterrick

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

    Man I am drooling on my keyboard! Great job and pnts to ya!

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