Practice Brisket with Q-view

ontos

Newbie

Original poster

Feb 27, 2012

16

11

Washington DC

• Mar 11, 2012

• #1

So I decided to try a practice brisket with some members of my team on Saturday.  The local grocer had only flats, no full packers.  The whole cook took about 6 hours, with a long stall at 155 F.  The results were satisfactory if not outstanding.  A lack of fat cap and the smaller size of the 4 pound flat made things a bit tough.  Foiled the brisket at 170 F and took to 200 F.  In future I think I'll foil a little earlier.  Any thoughts on this?  Rub was pretty basic.  Marinade was a simple beer, soy sauce, rub affair.   Would love to know what you think.  Happy smoking!

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Mar 11, 2012

• #2

The Brisket looks great, Flats are tricky. I smoke them in a pan the whole time and baste every 30 mins to keep the moisture to them.

I also inject.

Thanks for the Qview 

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Mar 11, 2012

• #3

If that was just a practice I can't wait to see the real thing. That is a mighty good lookin briskey!!!

 

ontos

Newbie

Original poster

Thread starter

Feb 27, 2012

16

11

Washington DC

• Mar 11, 2012

• #4

Actually that's the first brisket I've ever smoked.  I'm from southern VA; we only do pork down there.  This beef stuff is pretty good though.

 

bama bbq

Master of the Pit

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Mar 11, 2012

• #5

I like to foil after the bark is set (doesn't scratch easily off with a finger nail).  Your brisket looks like time well spent.

 

whistlepig

Smoking Fanatic

Dec 23, 2011

669

265

Preble County, OH

• Mar 11, 2012

• #6

This looks awesome. I haven't tried brisket yet 'cause it's just me and the wife eating it. A full packer with an overnight smoke just seems to be too much meat for us. Everyone on SMF suggests full packers. But a six hour smoke on a small flat would be a very good first try for me on brisket. How much did your flat weigh?

 

ontos

Newbie

Original poster

Thread starter

Feb 27, 2012

16

11

Washington DC

• Mar 11, 2012

• #7

4 pounds.  Not huge, but good for a few friends and left overs for sandwiches the next day.  Pretty tasty, though I'd add some fat on the top to keep things tender.  

 

sprky

Master of the Pit

OTBS Member

Jun 26, 2007

2,932

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Hutchinson Kansas

• Mar 11, 2012

• #8

Very nice looking brisket, especially if it was your first. 

 I can't say my first brisket looked that good.

 

carpetride

Master of the Pit

OTBS Member

SMF Premier Member

Jan 25, 2008

1,133

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• Mar 11, 2012

• #9

Looks pretty good to me!

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Mar 12, 2012

• #10

Looks good from here?

Good luck and good smoking.

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

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Jun 22, 2009

51,385

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Central Florida (Sebring)

• Mar 12, 2012

• #11

That's an excellent looking brisket. It looks like a winner to me!

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

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Cape Town South Africa

• Mar 12, 2012

• #12

It is a good looking brisket. from here it looks soft and juicy well done 

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Mar 13, 2012

• #13

That's a great looking practice brisket!