Brisket Flat (step by step with Qview)

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Thanks Bear!

I believe we have some butcher paper around... hmm, maybe it's parchment paper. I'll have to look.

I'll do a thread when she comes off.

Chris
 
I would like to thank you for the excellent easy to follow directions. I made my first brisket in the smoker and it turned out wonderful. I do not have pictures because nothing lasted long enough!! I sealed the brisket in beef broth and some plum wine that did not work [bread yeast instead of wine yeast made a sweeter nonalcoholic variety] and it was exceedingly tender. I am now quite enthused! Thank you so much for this site and the wonderful help that is available for the members.
 
 
I would like to thank you for the excellent easy to follow directions. I made my first brisket in the smoker and it turned out wonderful. I do not have pictures because nothing lasted long enough!! I sealed the brisket in beef broth and some plum wine that did not work [bread yeast instead of wine yeast made a sweeter nonalcoholic variety] and it was exceedingly tender. I am now quite enthused! Thank you so much for this site and the wonderful help that is available for the members.
Thank You, Aura!!

I'm real glad it worked good for you!!

Bear
 
 
Hi Bear, Was reading your step by step on brisket, and can't fine Beer-B-Q's webpage for the rub. Got a brisket rub formula to share?
Thanks,

Phil
Hi Phil !!

Yeah, I never got Paul's (Beer-B-Q) recipe----He had sent me a vacuum packed bag of his rub that time.

Then we lost him a couple years ago. RIP Paul.

However, since that, all I ever use on any kind of Beef (Brisket, Chuckies, Prime Rib, etc, etc) is the following:

Rinse, Pat Dry, coat with Worcestershire “Thick”. Then some CBP, Sea Salt, Garlic Powder, and Onion Powder. (and sometimes I leave out the salt)

Note: Lea & Perrins has stopped selling the Worcestershire "Thick", but they now sell the same thing under the new name of "Lea & Perrins Bold Steak Sauce".

Bear
 
Every time  I look through your Step by Steps It seem like I miss something.  Sorry again,

points.gif


Gary
 
Thanks for the great tutorial Bear. Made me look like I knew what I was doing.

http://www.smokingmeatforums.com/t/236204/first-brisket-with-q-view
That's Great !!

I saw your thread, but I never saw your comment on here until Gary commented.

It really is Great when we even look like we know what we're doing.
biggrin.gif


Thanks,

Bear
 
Every time  I look through your Step by Steps It seem like I miss something.  Sorry again,

points.gif


Gary
Thank You Gary!!

And for the Point !!

Bear
 
Bear,
I shopped at a couple of stores, one had no brisket and the other only had ones that were about two pounds. Igot three, 2.04#, 1.98#, and 1.88#. They are about 1-11/4" thick. Would you change anything in your step-by-step instructions or have any advice for a first time brisket smoker? I have a MES 30". Two will fit on one shelf. Can I put third on another shelf?
Thanks, Frankie
 
Bear,
I shopped at a couple of stores, one had no brisket and the other only had ones that were about two pounds. Igot three, 2.04#, 1.98#, and 1.88#. They are about 1-11/4" thick. Would you change anything in your step-by-step instructions or have any advice for a first time brisket smoker? I have a MES 30". Two will fit on one shelf. Can I put third on another shelf?
Thanks, Frankie
Hi Frankie!!

I can't think of anything I'd change.

I would probably put the two that fit on one shelf on the second rack down, and the other one on the top rack.

Go by Internal Temp---Not time, on when to foil & when to remove (finished).

Hope that helps,

Bear
 
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Bear,
I smoked my first brisket today. I used your step-by-step method and it came out beautiful! My wife said it was the best brisket she has ever had. We have a local smokehouse which has the best smoked meats of any restaurant around (not a chain) and this brisket was better than theirs!

We had roasted potato wedges and Cole slaw with the brisket. I took a little of the brisket cooking liquid and added a little cornstarch slurry to slightly thicken and had that over the meat and potatoes, absolutely delicious!

Thanks again for making my first time smoking attempts successful.
Frankie
 
Bear,
I smoked my first brisket today. I used your step-by-step method and it came out beautiful! My wife said it was the best brisket she has ever had. We have a local smokehouse which has the best smoked meats of any restaurant around (not a chain) and this brisket was better than theirs!

We had roasted potato wedges and Cole slaw with the brisket. I took a little of the brisket cooking liquid and added a little cornstarch slurry to slightly thicken and had that over the meat and potatoes, absolutely delicious!

Thanks again for making my first time smoking attempts successful.
Frankie
That's Great, Frankie!!

That's what I like to hear!

It makes my day every time someone posts that one of my Step by Steps helped them gain success!!

Bear
 
Bear,

I've read most of your posts and tried several of your recipes. Every one of them has been awesome. I just got logged on as a member yesterday. Your Flat Brisket guideline/recipe turned out a smoke that blew me away. Absolutely tremendous. My family LOVED it! It was a 5-1/2 lb flat and took just under 11 hours. Unreal. Thank you for the time you put into this. Here's a couple pics...
 
Bear,

I've read most of your posts and tried several of your recipes. Every one of them has been awesome. I just got logged on as a member yesterday. Your Flat Brisket guideline/recipe turned out a smoke that blew me away. Absolutely tremendous. My family LOVED it! It was a 5-1/2 lb flat and took just under 11 hours. Unreal. Thank you for the time you put into this. Here's a couple pics...
Thank You Mike!!

That Flat looks Beautiful !!

I'm glad you like my Step by Steps---There's a bunch of them---Have Fun!

Bear
 
I know it is an old thread but it is new knowledge to me!  I am going to try the A1 glue next and let the cow rest in the smoker with the door open.  That technique sounds great!  Thanks for the pointers Bear!
 
 
I know it is an old thread but it is new knowledge to me!  I am going to try the A1 glue next and let the cow rest in the smoker with the door open.  That technique sounds great!  Thanks for the pointers Bear!
Thank You KZ !!

Since you like that one, Here's a whole bunch more:

Just click on "Bear's Step by Steps".

Bear
 
Hey bear, hope you're ding well!

But boy, it's too cold to do a 14 hour brisket this time of year... SO what do you think of this.... I smoke for about 4 hours, till some nice bark is achieved, then take it out of the smoker, wrap it in butcher paper, and put it in the oven inside at 225F for 8 more hours, (overnight). Should be nice and fork tender with great smoke taste by then don't you think?

Phil
 
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