Successful Brisket! (w/Qview)

Discussion in 'Beef' started by bluto, Nov 8, 2013.

  1. Brisket has been my nemesis for quite some time, but now, with no time deadline on my cook, I finally nailed it!

    As Sam's had pretty sad looking packers, I opted for this monster 9lb flat, she was a beaut!


    I got a later start than I wanted, but I rubbed with EVOO and Worcestershire, rubbed with a decent layer of my beef rub, no injection, I couldn't imagine better marbling on a flat.

    I let it sit at room temp while I got everything else ready. That day was a decent cook, first on was the brisket, a pork shoulder, 3 racks of baby backs, then later 5 pounds of home made Canadian Bacon, and then 3 whole chickens.


    I threw it on fat side down, and used an oak/hickory mix in my pellet pooper at 225. I foiled the brisket at 265 as I was hoping t to get through the stall quicker due to my later than desired start time, then pulled it from the smoker probing tender at 208F. I wrapped it in a blanket and put it in the cooler for 2 hours. It was still 170 when I pulled it 2 hours later for slicing.

    It came out super tender, easily pull apart, almost fall apart tender, and very moist. It was definitely the best brisket I have made to date, and possibly one of the best tasting I have ever had.

     
    Last edited: Nov 8, 2013
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking brisket! I have to ask how did the smoked sodas taste [​IMG]

    Everything else looks great too. Nice load in the smoker!
     
  3. waterboy12

    waterboy12 Smoke Blower

    That's a great looking brisket! What kind of smoker is that? Any idea of the size of the cooking chamber? Square inches?
     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    Nice Brisket!!
     
  5. HA! That gives me an idea....


    Hey waterboy, that is a Traeger Texas, per their site: 646 sq. in. (19 X 34) Grilling Area


    Thanks!
     
    Last edited: Nov 8, 2013
  6. Beautiful.

    If you don't mind my asking, and maybe someone else can chime in here if this isn't your area of expertise-

    I'm doing a variety of stuff tomorrow myself, weather allowing. So I've been contemplating how to "stack" my meats. I see you have the ribs over top the brisket, did you have any hesitation about having pork drippings coming down on the beef? (of course maybe I'm seeing this wrong and there is space in there)

    I've read here about having a pan of veggies placed below beef as it cooks, and that I can see that as okay. Is there any reason beef should be above pork? Pork and beef above poultry? etc.? I thinking for either health or taste wise considerations?

    Any thoughts anyone?
     
  7. Looks pretty darn good from where I'm sittin. Congrats.
     
  8. waterboy12

    waterboy12 Smoke Blower

    Thank you sir! Im picking up my new pit at the end I the month. The main chamber Is 20x36 with a top rack. I've been wondering what it will fit at one time and your picture helped me out tremendously! Happy smoking!
     
  9. You are correct, the ribs were directly over the brisket. However I knew they were only going to be on there for 2 hours before I foiled them, so I wasn't worried at all about what that would drip onto the brisket.


    Thanks!

    Nice! I need to build a proper second shelf, I'm missing out on a lot of smoker capacity by using the cans and that grate, which is actually the second shelf from my propane grill. :)
     
  10. waterboy12

    waterboy12 Smoke Blower

    You could easily build a proper top rack out of expanded metal, square stock and hardware. I've made a few with no welding neccasary
     
  11. Yeah, I really just need to do it and quit talking about it. :)
     
  12. mike65

    mike65 Meat Mopper

    Looks great!  Did you use the soda cans for smoke or to keep the meat moist?
     
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG]  X2 

    Looks great nice job and what was the soda almost looks like reg coke cans
     
  14. LOL, neither, they were just there to hold up the second rack. Although keeping some liquid in them may not be a bad idea.

    Thanks! And yep, just regular Coke cans.
     
  15. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Dang nice smoke ring on that brisket.

    I'f ya don't mind a little story? Well I had a smoke ring like that from a brisket and my good friend from New York say's that I (him speaking) wanted the rare slice> too dang funny, I said that is the smoke ring, idiot.

    Nice, RP
     
  16. HA, that is funny.
     
  17. goliath

    goliath Smoking Fanatic

    Great idea with the pop cans, i was contemplating putting more shelf racks but this is a better idea and can be put in or out at anytime..  :0)
     
  18. dan - firecraft

    dan - firecraft Smoke Blower

    Looks great!
     
  19. What an awesome cook!! Love the load out in the Texas from Traeger. I've got the Lil Tex and it's a great smoker, got one question on your cook times. With the 9lb brisket, do you remember what your total cook time was at 225F?
     
  20. Hey Dave, thanks, and it was just over 13 hours if memory serves me.
     
    Last edited: Dec 3, 2013

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