Overnight Smoke - Brisket w/QView

Discussion in 'Beef' started by texasgal81, Jun 14, 2014.

  1. Had a 10 1/2 lb brisket, but ended up cutting of a few inches from the flat so it would fit on my brinkmann. That piece is cooking on the lower rack. Rubbed down with olive oil and a mixture of S&P, garlic powder, cayenne, smoked paprika, and grub rub. I'm guessing it'll be a least 12 hours if not more since I will cook it straight without wrapping. Did fat side down and hoping that keeps the small piece of flat moist with the drippings.

    More to come..
  2. 2 hours in... Put some more chips in for smoke during hour three and got to pull off a little nugget I put on with the brisket that had been cut off. Had a little bit of fat and great flavor although a little spicier than I intended. Yum!

    Headed to bed and will check it in the morning.
  3. bobank03

    bobank03 Smoking Fanatic

    looks like you are off to a great start. Great color after just a couple of hours! What sort of Brinkmann are you running there?

    Keep it coming! 
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great tg81, gonna have some good eats there ! Nice idea to put on a sampler chunk too ! Thumbs Up Be back later, good luck on the rest of your smoke....
  5. Thanks Bobank! I'm using the brinkmann gourmet electric. Pains of living in an apt. I'm using a combo of hickory and pecan woods.

    Thanks waterinhole! That chunk was nice to have last night! Good Stuff!
  6. About 8 hours in.. IT at 166.

    I put the probe in now so stay tuned!
  7. bobank03

    bobank03 Smoking Fanatic

    all I can say is [​IMG]

    The thermo smoked up nice too, lol
  8. Thanks! And it always does... Starts out clean, then ends up like that. At least it wipes off pretty easy, sometimes with a little scrub. 
  9. Looking delicious!!!   Bet your apartment neighbors were JEALOUS!!!!  [​IMG]
  10. Haha. I'm sure they are. I smoke at least one day a week if not more. The old lady next store finally knows the place isn't on fire.. It's just me. Lol
  11. At about 10 hours, I pulled the smaller piece of flat at IT 200 degrees. The point and rest of the flat will still be on for a while as I've hit a stall. Sitting at about 176/177 for a while now. I can wait.. Plenty of time.

  12. bobank03

    bobank03 Smoking Fanatic

    too funny. Really coming along nice. I don't know if i could resist slicing off a taste!
  13. Yeah I sliced up the flat after about an hour, but it was a bit drier than I like so I will probably tear it up and add some sauce to eat it that way. Or save it for chili or another leftover recipe.
  14. Pulled the brisket at 203/204 IT after 14 hrs, wrapped in foil, then wrapped in towels and into a little cooler to slice up later when I get off work.

  15. Last pic.. Sliced and pulled. Then I sprinkled a bit more of my rub on.

    waterinholebrew likes this.
  16. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks great ! Nice smoke & bet it sure is tasty too ! :beercheer: :kewl:
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    BTW, :points1:

    For a job well done !
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    You seem really good with the electric smoker.

    Nice job.

  19. Thanks Brew! It was pretty good! And thanks for the points!
  20. Thanks C! Mostly trial and error and a lot of help from this site. Appreciate it!

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