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First smoke, brisket, offset

post #1 of 10
Thread Starter 

 

Well, my first attempt after lurking and boning up here. I have a side-by-side Brinksman grill, with a gas side and charcoal side. On the charcoal side I lowered the coal tray as low as it would go, resting on the bottom of the tank, basically. I built a very small fire on the right side next to the air intake, and set a smoking box with a mixture of apple-juice soaked hickory and apple wood chips on top of that. I closed the chimney altogether on that side, and left the other chimney a quarter open on the left side, where the meat would be. I left the intake open wide to start, then closed it down to a quarter as I got up to heat.

 

I trimmed the underside of my brisket, and scored the top fat. I used Jeff's rub recipe and worked it well in.

 

IMG-20110709-00127.jpg

 

I placed that in the smoker at 7am once it was generating an even 220°. By 7:42 it had got up to 79°.

 

IMG-20110709-00130.jpg

 

I went with the 3:2:1 method for the first six hours. Right around hour six the temperature plummeted from 165° to 145°. The ambient temperature had remained constant, but I'd had to replace fuel and smoking materials multiple times at that point. Over the next hour it crept back up to 165° but at that point fuel and smoking supplies were getting inconsistent, so I pulled the meat and finished it with an hour in the oven. Although I got a great looking finish I think the bark could have been deeper, more intense. That's what I'll need to pay attention to next tme, that ast two hours.

 

Thompson-20110709-00135.jpg

 

post #2 of 10

Looks great!! 

post #3 of 10

Yummy it looks good well done imagesCAJV1W21.jpg

post #4 of 10

looks good thumb1.gif

post #5 of 10

You did a great job Eddie,Glad it worked out well for ya.

It looks darn good from here icon14.gif

Thanks for sharing your Qviewsausage.gif

post #6 of 10

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview.icon14.gif

post #7 of 10
Thread Starter 

can someone explain Qview for me? I know it's images of the work in progress, but what does the term mean specifically? 

post #8 of 10
Quote:
Originally Posted by eddie b View Post

can someone explain Qview for me? I know it's images of the work in progress, but what does the term mean specifically? 



BBQ view.

post #9 of 10

The 3-2-1 method is for ribs. The default method for brisket is smoke until IT is 165, foil with some liquid, then take it to 195-205. Rest for an hour & slice or pull. Yours looks good so I guess your method worked.

post #10 of 10
Thread Starter 

Ah OK well that explains some unexpected bumps in the road. Thanks for the input everyone. I'll be smoking another one this weekend, and will document the process again to this thread. 

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