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Q-view of my Last smoke " A Brisket"

post #1 of 18
Thread Starter 
My last weekend smoke a brisket . Pecan wood used during the smoke . Rub was my own homemade . Smoked on an old Brinkman converted to wood use . Flavor profile was dead on , moisture was very good and the burnt ends were goner before I finished slicing ! I smoked it trimmed side up and fat side down . I do like for my rub to be on the meat while it smokes instead of the fat cap as I also use a water pan in my smoker. Took it to 190 pulled and wrapped in foil , then wrapped in a towel , then in a cooler for one hour THEN on the table . Didn't need saucing. I learned how to smoke these things here and by trail and error. Thanks to all of my teachers in here !
 
 
 

Edited by tripleBQ - 3/3/12 at 9:17am
post #2 of 18

OK, just had lunch and you made my mouth water evil evil person.

 

Good Job!

post #3 of 18

Oh my that looks good and I'm so hungry right now!

post #4 of 18
Thread Starter 

T H A N KS

post #5 of 18

Good lookin brisket tripleBBQ.  I was raised next door in Garland ...still have family there.

post #6 of 18

Great job TB, do you mind if i ask what's in your rub?

I'm looking for a good Spicy Texas rub.

 

            looks_great.png

 

          

post #7 of 18

Nice job on the brisket! It looks delicious!

post #8 of 18

Nice looking Brisket!...Question is what goes on a brisket to make the Flavor Profile Dead On???...biggrin.gif...JJ

post #9 of 18

Congrats on the briskey!  

post #10 of 18

Nice smoke ring. 

post #11 of 18
Thread Starter 



 

Quote:
Originally Posted by Chef JimmyJ View Post

Nice looking Brisket!...Question is what goes on a brisket to make the Flavor Profile Dead On???...biggrin.gif...JJ



    A teacher drilled that into me . Set yourself a flavor profile and try to duplicate it each smoke . I think it is the rub and the pecan wood does the rest . Thanks to all .


Edited by tripleBQ - 3/3/12 at 9:08am
post #12 of 18

Care to share your rub recipe?

post #13 of 18
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Care to share your rub recipe?


 Hope you got it before i took it off .


Edited by tripleBQ - 3/3/12 at 8:02am
post #14 of 18

What temp did you pull it out of the smoker at? Looks kinda dry and the meat looks like it has gone beyond 200* since it is falling apart.

post #15 of 18

it looks great  bet it tasted good

post #16 of 18
Wow!,!! Looks amazing!!! Great lookin brisket!!!! I bet it taste as good as it looks. Mouth watering!!! Yummy. Awe I can't stand it anymore.

Now, where in the hell is the q-views?
post #17 of 18

I must be blind.. I don't see any meat..... lol

post #18 of 18
Quote:
Originally Posted by tripleBQ View Post



 



    A teacher drilled that into me . Set yourself a flavor profile and try to duplicate it each smoke . I think it is the rub and the pecan wood does the rest . Thanks to all .


It's a process that works.  My brother's prep cook explained it to me a bit differently but it's still similar.

It's more of a flavor theme than anything and let it carry over into everything prepared.  Use your flavor profile lightly in your slaw and heavier in baked beans, macaroni & cheese, potato salad, fried corn on the cob, fries, onion rings, fish, salads.  It will carry the meal with one underlying flavor from start until just before dessert. It's possible to add too much but too little does no harm.  Sometimes it takes just a pinch of rub or short drizzle of a rub/sauce mixture to carry the flavor profile from dish to dish.,

 

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