My First Brisket (with Q-VIEW)!

mae33ee

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Aug 6, 2011

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• Aug 6, 2011

• #1

Today I smoked my first brisket in my trusty 22.5" Weber.  I was a little worried since I don't actually have a decent grill thermometer for this one, but I managed to track the temperature using the hand trick I read about in Weber's Charcoal Grilling.  I think I did a pretty good job, the brisket was delicious.  The brisket was about 5.5 pounds and took about 5.5 hours.  I don't have any before pictures, but yesterday I rubbed the brisket down with a mixture of salt, paprika, brown sugar, and chili powder.

Here is the finished product:

Cross section:

Piles of brisket:

[font=arial, helvetica, clean, sans-serif]Tonight's dinner!  Also made some homemade BBQ sauce.[/font]

[font=arial, helvetica, clean, sans-serif]

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meateater

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• Aug 6, 2011

• #2

Now that's perfect. 

 Thanks for sharing. 

 

SmokinAl

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• Aug 7, 2011

• #3

Excellent job on your first try!

It looks perfectly cooked!

               

 

mae33ee

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Aug 6, 2011

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• Aug 7, 2011

• #4

Thanks! I was very pleasantly surprised by it.

 

africanmeat

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• Aug 8, 2011

• #5

Looks very moist and tasty well done

 

Last edited: Aug 8, 2011

Bearcarver

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• Aug 8, 2011

• #6

That was done pretty fast, but it certainly looks Great!!!!

If I may make a suggestion:

It looks like at least some of it wasn't sliced across grain.

Not a big deal, but could even be more tender (hard to believe--I know).

Great BearView Too !!!!

Thanks,

Bear

 

rdknb

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Chester (Kent Island), Md

• Aug 8, 2011

• #7

Wow very good for first one

 

fpnmf

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• Aug 8, 2011

• #8

Looks very tasty!!

  Thanks for the nice pics!!

  Craig

 

jrod62

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New Athens IL

• Aug 8, 2011

• #9

Looks good!!!!!!

 

ecto1

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Spring, Tx

• Aug 8, 2011

• #10

Look like a fine meal there.  X2 on looks like you need to cut across the grain.  Little secret is to find the grain before you rub the brisket and mark the cornet with a cut so you know where to start slicing when it is all done.

 

SmokinAl

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• Aug 8, 2011

• #11

Another way is to score the fat in the direction of the grain,

because sometimes the brisket will bend when it cooks,

and you start out cutting against the grain, but end up with the grain.

The score marks bend with the meat.