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My first brisket attempt - With Q-View

post #1 of 15
Thread Starter 

With much assistance from my searches on these forums, I attempted my first beef smoke this past weekend.  I got about a 10 lb full brisket and put on a bit of dry rub I had lying around left over from some ribs I did a while back.






I smoked it overnight, throwing in hickory and mesquite chunks periodically.  My temp control wasn't so good, but I got it up to temp in the morning and pulled that big old dragon tongue out of the pit. 






I separated the piece then foiled the flat and wrapped it in a towel and put in in a cooler.  I then cubed the point to throw it back on for burnt ends. 







I started the BEs back on the smoke, but due to time constraints I had to transfer them to the gas grill and cook them quickly.  While they were cooking up I pulled the flat out and started slicing it up.  By this point it had been resting for a couple hours.







And finally, all plated and ready to be devoured.







All in all I was satisfied, but there were shortcomings...  Next time I will:

Trim more of the fat from the point so the BEs are a little leaner

Use more wood so I can get a respectable smoke ring like I usually get with my pork

Use a different rub, my pork rub didn't put enough flavor into the meat for me

Go for the bigger brisket, that 10 lbs. didn't last nearly as long as I thought it would!


Thanks to all of you who have posted your tips and Q-View, they were immensely helpful to this rookie! 

post #2 of 15

Looks good from here?


If the smoke flavor is right, the smoke ring is for purists?


Let the flames begin.  LOL


Good luck and good smoking.

post #3 of 15

Nice job!  I agree -- go big or go home if your putting all of that effort into a smoke.  I freezes and reheats really well ( if there is anything leftover...) 439.gif  I got a 13 # one in right now...

post #4 of 15

It looks real nice and you are to be proud....

post #5 of 15

Great job!


It looks delicious!

post #6 of 15

That looks right on. That plated dish would look wonderful

on my table. I'm so going to love this weekend, good job...James

post #7 of 15

Looks like a "Professional" BBQ joint ! I would love to have that plate on my table .......I  LOVE the Q-Views BUT they make my mouth water , and get me hungry .

post #8 of 15

Looks real good from here I need to try one... good job

post #9 of 15

good job that is a great looking plate drool.gif

post #10 of 15

Looks good to me too. When I do a brisket, I like to keep things simple and give the brisky a good rub down with Worchestershire sauce and a little Reduced Sodium Montreal Steak Seasoning.

post #11 of 15

    Looks great from here! Your 'shortcomings' are your personal preferences and is why we all do this for ourselves. To get it just the way we like it! Every smoke is a chance to try something a little different. Great job!




post #12 of 15

I agree the brisket looks GREAT! I will have to make the time and cook one up this weekend. =)

post #13 of 15

looks good to me!

post #14 of 15
Thread Starter 

Thanks for the feedback guys, I appreciate it!  As for the rub, I read elsewhere here about the Worcestershire and Montreal steak, so I may try that next.  I've used that seasoning on my steaks for years and I like the flavor. 


But for now I have two picnics on the smoke to be pulled to take along on my UP fishin' trip!  I figure they'll be great boat lunch.

post #15 of 15


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