First Brisket in new Smoker - Q-View

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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.
 
Nicely done.. Glad that I could help..

It looks nice and moist. Send me a plate..
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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.
 
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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
 
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.
 
Man, I thought I had some pretty good smoke rings until I saw yours; Phil and Swoop.

Nice work!
 
It does look fake doesn't it... lol Thanks for the kind words..
 
Kudos! That is one great looking hunk-o-meat. And that smoke ring, wow, it almost looks fake.

Thanks
 
Wow that is a great looking brisket 


The line starts at the end... lol
 
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Where does the line start


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

 
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..
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..


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..

 
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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