Now for my true test: My First Brisket, with qview

Discussion in 'Beef' started by brian johnson, Jul 3, 2011.

  1. brian johnson

    brian johnson Newbie

    Last night I trimmed a 13# brisket and applied a generous amount of mustard and rub. I let it sit overnight, and at 8:30AM it went on the smoker. I am cooking in a 18.5 WSM, so I had to wrap the ends and tuck under the handles. So heres my pictures so far.

    [​IMG][​IMG][​IMG][​IMG]
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    looks good so far
     
  3. smokinal

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

    Keep it coming!
     
  4. brian johnson

    brian johnson Newbie

    So, at 11:30 I basted with my sprayer, flipped and removed foil from ends. My smoker has been running kinda hot all morning around 260, so I am keeping a close eye on her. [​IMG]
     
  5. smokinal

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

    Looking good!
     
  6. brian johnson

    brian johnson Newbie

    Internal at 173, I decided to go ahead and wrap in foil to finish this off a little faster. The Smoker has been staying steady at 230 for the last 2hrs or so.

    [​IMG][​IMG]
     
  7. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    and then... [​IMG]
     
  8. flash

    flash Smoking Guru OTBS Member

    I always have to separate mine so they fit on my smoker. You might want to try that sometime.
     
  9. raptor700

    raptor700 Master of the Pit OTBS Member

    Looking good, Almost there [​IMG]
     
  10. brian johnson

    brian johnson Newbie

    Almost there indeed. Im thinking of pulling it at 185, its at 183 now. I honestly can't believe its almost done already. Its only been 10hrs on a 13 pound brisket. Im getting hungry so thinking pull at 185 and rest for 1hr.
     
  11. looking like a killer brisket!!!!
     
  12. ldrus

    ldrus Smoking Fanatic OTBS Member

    wow that went fast, i did a 10lber friday night and it went 18 1/2 hrs  but i didnt run it as hot as you did  i tried to keep it around 225  but  it tended to like the 210 mark  looks great  !!
     
  13. smokinal

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

    Looking real good! How'd it turn out?
     
  14. brian johnson

    brian johnson Newbie

    [​IMG]
     
  15. MONEY!!![​IMG]
     
  16. brian johnson

    brian johnson Newbie

    It was really good. I trimmed the fat a little too much and it was a little dry. I should have let it rest longer. Next time I will cook it a lower, and make sure I have something else to eat for dinner so I won't be tempted to tear into it. So far my favorite thing to smoke is brisket and boston butt. When I cooked a 6lb butt it took me 10hrs to cook.
     
  17. smokinal

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

    Brisket is very hard to cook & have it come out tender & juicy. You did a good job, it will get easier with experience.
     
  18. meateater

    meateater Smoking Guru SMF Premier Member

    Nice! [​IMG]
     
  19. hardslicer

    hardslicer Smoking Fanatic

    nicely done....hope it tasted as good as it looked.....[​IMG]
     
  20. venture

    venture Smoking Guru OTBS Member

    I'm with Al.

    These can be tricky and I do like to leave a little more fat on them. 

    10 degrees on a long smoke is not an issue.  It is the nature of the meat and how it is handled that will determine how a long smoke comes out, in my experience.

    Good luck and good smoking.
     

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