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First Brisket in new Smoker - Q-View - Page 3

post #41 of 51

IMG_1117.JPG

Great advice about the fat on a grate above the brisket... I used that method after reading your post. This is mine with a Trager wood pellet smoker. Rub I used was 1/3 coffee, 1/3 brown sugar, & 1/3 BBQ rub. Smoked @ 120 deg from 10:00pm till noon, then turned up to 225 to bring up to 170. Wrapped in foil then back on till it hit 190.

post #42 of 51
Thread Starter 

Nicely done.. Glad that I could help..


It looks nice and moist. Send me a plate.. points.gif

Quote:
Originally Posted by Swoop View Post

IMG_1117.JPG

Great advice about the fat on a grate above the brisket... I used that method after reading your post. This is mine with a Trager wood pellet smoker. Rub I used was 1/3 coffee, 1/3 brown sugar, & 1/3 BBQ rub. Smoked @ 120 deg from 10:00pm till noon, then turned up to 225 to bring up to 170. Wrapped in foil then back on till it hit 190.



 


Edited by PhilH - 3/5/12 at 11:29am
post #43 of 51
Thread Starter 

Thanks everybody for the kind replies.. I'm still under the weather.. Can't get this pesky flu bug kicked yet..

 

My wife & myself are celebrating our 25th wedding anniversary this weekend & I'm supposed to cook for 60+ people.

 

I'll start a new thread for this major undertaking with plenty of pics..

 

Phil

post #44 of 51
Kudos! That is one great looking hunk-o-meat. And that smoke ring, wow, it almost looks fake.
post #45 of 51

Wow that is a great looking brisket 

post #46 of 51

Looks-Great.gifWhere does the line start

post #47 of 51
Quote:
Originally Posted by PhilH View Post



Store bought pizzas or pizzas you make from scratch?

I know I can get this smoker crazy hot but never thought about cooking a pizza in one...

Phil



Both get a take and bake from sam's to practice with. Run temp up to 374 to 400f and cherry chips work best for me. You have to stay on top of it ,it will be done quickly and takes verry few chips wraped in foil so they don't catch fire. Hot and fast and o so good.
post #48 of 51

It looks awesome keep up the good work.

post #49 of 51

Man, I thought I had some pretty good smoke rings until I saw yours; Phil and Swoop.

Nice work!

post #50 of 51

So you smoked it for 20 hrs, I'm gonna try your way. mine never turn out that good, I really like the way you put the extra fat above it GOOD JOB!!!!!

 

post #51 of 51
Thread Starter 


It does look fake doesn't it... lol Thanks for the kind words..
 

Quote:
Originally Posted by Bluto View Post

Kudos! That is one great looking hunk-o-meat. And that smoke ring, wow, it almost looks fake.

Thanks
 

Quote:
Originally Posted by Scarbelly View Post

Wow that is a great looking brisket 



The line starts at the end... lol
 

Quote:
Originally Posted by Fife View Post

Looks-Great.gifWhere does the line start



 

I'll try that when I get back into town.. Leaving in the morning to go to the Houston Rodeo..

 

Quote:
Originally Posted by michael ark View Post


Both get a take and bake from sam's to practice with. Run temp up to 374 to 400f and cherry chips work best for me. You have to stay on top of it ,it will be done quickly and takes verry few chips wraped in foil so they don't catch fire. Hot and fast and o so good.


Thank you very much..

 

Quote:

Originally Posted by raven98030 View Post

It looks awesome keep up the good work.



Thanks about the smoke rings. I don't know how I get em.. I always smoke with Oak Chunks.... Maybe that is what does it..



Quote:
Originally Posted by mneeley490 View Post

Man, I thought I had some pretty good smoke rings until I saw yours; Phil and Swoop.

Nice work!



 

I always say low & slow when it comes to briskets.. Longer you cook em the tenderer they get..

 

Quote:
Originally Posted by mokeriver99 View Post

So you smoked it for 20 hrs, I'm gonna try your way. mine never turn out that good, I really like the way you put the extra fat above it GOOD JOB!!!!!

 



 

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