1st Brisket EVER! w/Q-view

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smoke eater5

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Original poster

Jul 10, 2011

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10

Monterey, CA

• Aug 19, 2011

• #1

Marinated in worsy, garlic and onion powder. Rubbed it down a few hours before smoke with Cowboy Rub. Smoked with mesquite at 220. Brought the flat up to 167, which only took 3 hrs. This kind of surprised me, but I stuck to the rules. Foiled and brought up to 202, pulled it and tossed it the cooler to rest fot 6 hours. Turned out pretty tasty considering it was my first, I feel it didn't really pick up alot of the smoke. Any input?

 

jirodriguez

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Jun 5, 2009

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Portland, OR

• Aug 19, 2011

• #2

What type of smoker do you have and how long were you applying smoke?

 

S

smoke eater5

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Jul 10, 2011

24

10

Monterey, CA

• Aug 19, 2011

• #3

I have a MES 30. I was applying the smoke until I foiled, which I did when the brisket was at 167. it was a 7.5 lb flat that reached the temp in 3 hours. That seemed kinda quick from reading all the posts on here. My smoker was set at 220.

 

raptor700

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May 20, 2010

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Crestview, Florida

• Aug 19, 2011

• #4

3 hours of smoke is kinda short.

Did you have good (accurate) thermo's?

 

S

smoke eater5

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Jul 10, 2011

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Monterey, CA

• Aug 19, 2011

• #5

I thought the same thing, but I stuck with the reading on the internal and the brisket turned out juicy. I did not have an additional thermo to check the temp int the smoker. I just went by the digital one on the MES. I did a rack of ribs with the 3-2-1 method and a pork shoulder the day before and they turned out great, so i figured the thermo was on track. I am just curious if it was due to the fact fact that the flat was only 2.5-3 inches thick.

 

meateater

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Oct 17, 2009

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Hendertucky, Nv.

• Aug 19, 2011

• #6

Looks good to me. 

 

dtcunni

Meat Mopper

Dec 1, 2010

253

11

Columbia, Missouri

• Aug 19, 2011

• #7

I'm pretty new to briskets but the 4 that I've done are pretty oddly shaped. Yours looks like it was trimmed to perfect curves. Perhaps there was no fat cap on yours? I can't really tell because of your excellent looking rub, but the ones I've done decently have a lot of fat on top. I bought my first brisket "chunk" at a grocery store and, not knowing any better, I bought it with zero fat! Needless to say, it turned out like jerky. But either way, yours looks really good and moist! Good job!

 

raptor700

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May 20, 2010

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Crestview, Florida

• Aug 19, 2011

• #8

Smoke Eater5 said:

I thought the same thing, but I stuck with the reading on the internal and the brisket turned out juicy. I did not have an additional thermo to check the temp int the smoker. I just went by the digital one on the MES. I did a rack of ribs with the 3-2-1 method and a pork shoulder the day before and they turned out great, so i figured the thermo was on track. I am just curious if it was due to the fact fact that the flat was only 2.5-3 inches thick.

Click to expand...

All briskets are different.

I would suggest trying another one the same size and use the same method.

It's very likely it will cook totally different.

 

SmokinAl

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• Aug 20, 2011

• #9

Once again I agree with Rap on this one!