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First brisket (Limited Q-view)

post #1 of 14
Thread Starter 

So on Friday I FINALLY found a brisket flat. Been looking for months, and Costco finally had one (4lbs) so I grabbed it. I prepped it with mustard and used Jeff's rub, and let it sit overnight. Preheated the smoker to 240 at 6am and put the brisket on at 7, dropping the temp to 230. I set up the AMNS with 2 rows each of cherry and hickory, and left row 3 empty. At 11am or so, I put in the probe and found that it was already up to 170. I took it off, and foiled it with Bears mixture of 6 ounces of apple juice, 2 ounces of bbq sauce, and an ounce of teriyaki sauce. After foiling, the temp dropped to 160 and finally got back up and hit 200 at 3pm. I took it off, let it rest foiled for a half hour, then ate it on a roll with some cheese and horseradish sauce. (A La Bear) It was fantastic. My only complaint is that the crust wasnt crusty. I think maybe next time I should remove it from the foil for the last hour or so?

 

Limited Q-view because my wife took the camera out and I had to use my phone.

 

IMG00013-20110611-1610.jpg

post #2 of 14

Looks fantastic! thumb1.gif  Yeah, if you want more bark, ya gotta unfoil it toward the end.....

post #3 of 14
Quote:
Originally Posted by adiochiro3 View Post

Looks fantastic! thumb1.gif  Yeah, if you want more bark, ya gotta unfoil it toward the end.....



  I couldn't have said it any better myself  biggrin.gif

 

post #4 of 14

That looks great, Eric!!!!

 

You learn real fast!!!-----Nice Qview too!!!

 

Also, you and my two buddies (above) are right about the bark !!!!

 

We don't like too much bark---It scares Smokey---Our cat!  biggrin.gif

 

Thanks for showing,

Bear

post #5 of 14

great looking brisket...nice job.

post #6 of 14

Great looking brisket!   thumb1.gif

post #7 of 14

Great looking brisket! :)

post #8 of 14

Good looking brisket you got there

post #9 of 14

It looks fantastic.

post #10 of 14

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post #11 of 14

That looks great!   feedme.gif

post #12 of 14

Hey Cob,

I wonder if you let it rest longer than what you mentioned of 1/2 hour how that would have changed the texture and moisture of the brisket?  Seems like many of the posts have the brisket wrapped and resting for 2+ hours...

 

I to want to venture into the world of briskets, but still trying to dial in my ECB (or Meco) electric smoker... getting close, and been eying them flat cut briskets at Costco...

I take it the burnt ends are from the point portion of the packer, not the flat cuts that Costco provides?

 

Good job….

 

post #13 of 14

rock-on.jpg

post #14 of 14

AWESOME!

 

yahoo.gif

 

Todd

No Creosote! A-Maze-N Smokers

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