First Brisket in new Smoker - Q-View

Finally had a chance to try a brisket in my new smoker a few days ago.. I have the Masterbuilt Propane XL.

I forgot to take pictures when I prepared the brisket, but I do have the pictures of the finished product.

This is a full packer I bought at WalMart. I think I paid $2.19 a lb.. It was about 11 lbs..

I seasoned the brisket with Sea Salt & Coarse Pepper. I trimmed the fat to between 1/2 to 1/4 inch. When I smoked the meat I put the fat on a rack above the brisket & let the fat drip onto the meat. The smoker temp was between 225 & 240.. Depending on the wind & if the chunks of wood started to heat up. I put the meat on about 10:00PM & removed it about 6:00PM the following evening. The internal temp was at 199. We did not wrap at all.. We like our meat done a little bit more done than most.

As you can see by the pictures below the meat sliced beautifully & tasted even better. It was very tender & moist. My wife, myself & my 7 year old boy ate every bit before wednesday came around. It was cooked the previous Sunday.

Phil

P.S. This is my first post with pictures so please be kind.. lol :)

Thank you for all of the kind words. I have been cooking Briskets for over 20 years on the little Brinkman Smoke N Grills. First time on a gas smoker. I'm a believer now..

Here is a pic I forgot..

It shows the bark better..

Phil

Thanks everybody for the kind words. I've been cooking briskets for many years. Just not in this kind of smoker.

I was real surprised that it came out this well. Wife said it was one of my best..

I've done finger ribs & baby back ribs after I did the brisket.

I'll get those pics up in a few.

I bought a 3lb Chuck Roast for tomorrow. Going to try a Chuckie.. lol I'll be sure & take plenty of pics..

Phil

oops messed up..

Quote:

Originally Posted by Whittling Chip 

That's a beautiful smoke ring. If I could cook a brisket that perfect .... well, I would.

Hopefully reading great posts like this and reading this forum I'll be able to cook a brisket like yours!

 

Outrageous!

You will. It just takes practice. I'll help anyway I can..

Quote:

Originally Posted by dewetha 

that is very tasty looking. i have the same smoker but I don't think my brisket will come out that good!

It will.. What kind of wood are you smoking with. I found out that does make a difference..

Quote:

Originally Posted by VT Dukhntr 

Looks awesome.  I'm in here looking for advice for my first brisket this weekend.  IN-laws will be test victims.  (fingers crossed)

If you have any questions don't be afraid to ask..

Quote:

Originally Posted by SmokinAl 

Great looking brisket Phil! 

 

Awesome smoke ring!

Thank you. It means a lot..

Quote:

Originally Posted by sunman76 

Man Phil your knocking them out of the park.

Thank you..

Quote:

Originally Posted by Terry Colwell 

Nice thick brisket,, Love how well the smoke ring stands out. Looks like you did it with a Marker...Perfect

Don't think a marker would taste very good.. :( ..lol Thanks for the kind words.

 

Quote:

Originally Posted by RavenClan 

one word for you ..............BEAUTIFUL !!!!!

 

That smoke ring is great , wish i could get that out of my electric smoker

I wish I could also. I bought the MES 40 the week before I bought this smoker. I haven't cooked on it since. Everything looks so much better on the gas smoker.

Quote:

Originally Posted by irie 

wow.... that looks flawless! I would have never guessed this was you first try.

First try on this smoker.. lol Not my first brisket though.. Thanks

Quote:

Originally Posted by SmokinHusker 

Awesome and with it all gone by Wednesday attest to that fact! 

It was yummy..

Quote:

Originally Posted by Diesel 

Gold star on the smoke ring..  Looks great Phil.  Awesome idea on putting the fat over the meat.  I usually leave the fat on but I will have to try that approach. 

 

Can't wait to see the chukie Qview.

I heard about putting the fat above the meat on this forum. I had never tried it before.. I will do it again. Plus the dogs loved the left over fat. Was kinda like pork rinds..

Quote:

Originally Posted by africanmeat 

This is a nice and moist brisket 

Thank you