Brisket Flat (step by step with Qview)

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Once again Bear...... Fine tutorial and great looking grub. You can't beat that qview. I still haven't broken out my smoker yet. I think this weekend sounds pretty good to me.
Thank You Cheezee,

I was wondering if I had to send a search party over to Red Hill!

Bear


That looks just great Bear I will be sure and use this as a guide when I do my first one...GREAT GREAT GREAT JOB !!!!!!!!
Thanks Roller!

Bear


John you left out a very important step in this process.

Final step. Package with dry ice and ship overnite delivery to Scarbelly

This is a critical step and needs to be followed in the future
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Darn! I'm always forgetting one step! I'll try harder.

Bear


Brisket looks moist and Delicious bear along with the Sammie's.....and nice score on the rib eyes..... thnx for the qveiw
Thank You Very Much!

Bear
 
 
Great job there Bear. I've managed to hide about about a pounds worth of brisket from my last smoke and your brisky sammiches look great-gotta try some for myself!
 
Alright, who hid this from me???  
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 Who hid my Bear View !!!
This thread may have been before Raptor came up with the name "BearView".

I miss so many myself. I only hope people know I miss a lot of great threads---I never ignore any.

Bear
 
 
Would those steps of opening the door to cool down the temp be the same on an offset or mainly a vertical propane smoker?
I do that instead of putting it in a cooler wrapped in towels, to rest.

I think it should only be done with a smoker that you can drop the smoker temp below the meat temp quickly.

That way it stops the cooking, and just keeps it warm, just like a cooler does.

Bear
 
Thanks for this guide Bear. I put my flat on this morning at 6am. Should have some tasty brisket for dinner!

Question though. I am a bark guy, would wrapping in foil at say 170-180 allow more bark to form or should I stick to 160?

Thanks!

Chris
 
 
Thanks for this guide Bear. I put my flat on this morning at 6am. Should have some tasty brisket for dinner!

Question though. I am a bark guy, would wrapping in foil at say 170-180 allow more bark to form or should I stick to 160?

Thanks!

Chris
Thanks Chris!!

Wrapping it later could help.

Unwrapping it for the last hour could help too.

Not wrapping it at all is what many Bark lovers do.

Or you could wrap it in Butcher's paper instead, like Gary S does. He gets Great Bark!!

Check this out:

http://www.smokingmeatforums.com/t/174019/east-texas-style-brisket-ribs

Bear
 
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