My first Smoke! W/Q-view.

Discussion in 'Beef' started by merchguy, May 24, 2008.

  1. merchguy

    merchguy Fire Starter

    I'll be getting started tomorrow sometime after noon local time here.

    Here is the list of things that I will be smoking:
    • 16#-17# brisket
    • 10 Country Style Ribs
    • Chicken
    • Fatty (pepperoni & mozzarella cheese)

    I am expecting to be smoking the Brisket for anywhere from 20-24 hours, and throwing the ribs, chicken, and fatty on sometime throughout the night. Going to be a night full of drinking some beer and playing some poker online.

    My grill is nothing but a perfect flame 5 burner grill(will post pics of mine tomorrow). We are looking at getting a GOSM, but that is to come in the future.

    I will be using a combination of Hickory and Mesquite wood chips to produce the smoke.

    The rub was a custom made concoction and I am going to be making a Jack Daniel's Mop.

    Now for the pics of the meat, everything except for the chicken and Fatty.

    Label of my Brisket:

    Top and Bottom of the Brisket in the wrap before I did any trimming:

    Top and Bottom of Brisket after a little bit of trimming:

    Top of Brisket after applying the rub:

    Brisket all wrapped up to rest in the fridge overnight:

    Ribs with rub on them ready to be wrapped and put in fridge for overnight:
  2. cman95

    cman95 Master of the Pit SMF Premier Member

    Sounds as if you will be busy. Be sure and post the finished q-view.
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Looks great, let us know how they turned out. I will be doing the same on Sunday.
  4. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Nice pre-q-vue...looks great! I can't wait to see the finished product!!

    Happy smoke! YUM!
  5. merchguy

    merchguy Fire Starter

    Finished Q-view? Ha, I'll be posting updates throughout the smoke.
  6. merchguy

    merchguy Fire Starter

    I can't wait to taste the finished product. :D
  7. davenh

    davenh Smoking Fanatic OTBS Member

    Hi Merchguy...looks like you have a good start already. I use my grill a lot for smoking lately. The best part is the easy cleanup [​IMG]. If the back side of the cover is vented along the top, looks like it might be, you might want to stuff some tin foil up in there to close it up some. Saves fuel [​IMG] and will help keep the smoke around the meat. I leave a gap at the opposite end away from the burner. Looking forward to the pics [​IMG]
  8. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Great looking pics of the trimmed brisket, those type of visuals help us that haven't trimmed a cut of meat like that before.

    Good luck with the smoke today!! May TBS be with you and am definitely looking forward to more q-vue! [​IMG]
  9. pduke216

    pduke216 Meat Mopper SMF Premier Member

    Looking good! Keep the Q-View coming.
  10. merchguy

    merchguy Fire Starter

    OK, we are off. I got the grill/smoker started at around 12:00 CST, and got it up to 180-225. I let it sit there for a bit so that it would not have any cold spots. I tossed the Brisket on at 12:45 CST. Q-view below.

    My Grill

    Added some foil to make the smoke go where I want it to.

    Some nice TBS

    And the Brisket is on:

    Hoping for a great brisket for lunch tomorrow.
  11. merchguy

    merchguy Fire Starter

    Having trouble keeping the smoke going. Seems that my wood chips are just burning up too fast. Is there anything I can do to resolve this, without having to open up and put more chips in?
  12. davenh

    davenh Smoking Fanatic OTBS Member

    You might need to get your smoker box further off the burner so the chunks don't burn up to quick. I add a pretty good size chunk every hour or so and a few briquettes to the box. The grill can recover temps pretty quick if you turn the burner to high for a couple mins, so I wouldn't worry too much about opening it up to add wood. Here is a link to how I set mine up with a turkey.

    Got one going right now [​IMG].
  13. davenh

    davenh Smoking Fanatic OTBS Member

    Another thing that might work...Leave the wood embers in the smoker box and/or add a few briquettes to the box, then put your wood in a foil pan (or make on out of foil) on top of the smoke box instead of in it. When the smoke stops, open quick and toss in more.
  14. merchguy

    merchguy Fire Starter

    2 hours in now, Still having some trouble with the smoke but will be trying some things in a little bit. The brisket is sitting at 105 currently. Did my first mop (Jack Daniel's mmmmmmm) and then closed it up, but not before I took a picture for q-view.
  15. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    That blue smoke w/ your backyard view is nice. Good luck.
  16. merchguy

    merchguy Fire Starter

    Well it is 5:00pm CST now and another mopping has taken place. I think I have finally gotten the smoke situation taken care of, we will see though. The brisket was sitting at 125 and the smoker temp was at 195. Going to be a long night, but it will be well worth it.

    Now for some Q-view:
  17. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Hang in there! It looks soooo yummy!!!!!
  18. merchguy

    merchguy Fire Starter

    Just tossed a fatty on, getting hungry and figured that would be good to eat throughout the night. Was just a regular fatty stuffed with mozzarella cheese and pepperoni. About to do another mop here in 15-20 mins, so more q-view to come.
  19. merchguy

    merchguy Fire Starter

    Just about 7:00pm CST now, been smoking for 6 hours now. The brisket is up to 145 now and is looking really good. Unfortunately I dropped my camera and it is having some difficult focusing, but still got some unfocused q-view (will work on the cam and hopefully the next update will have better q-view. The fatty is looking good so far also.
  20. merchguy

    merchguy Fire Starter

    Alright, we are now sitting at 9:00pm CST (8th hour of brisket smoke). I pulled my fatty off and man does it hit the spot. Going to be a great snack throughout the night. The Brisket is now sitting at 145. And now for the Q-View.

    The Fatty (yummy):

    The Brisket:

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