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14 pounds of American Beef now with Q-View

post #1 of 20
Thread Starter 

Picked up this beauty at Sam's Club today...Tomorrow we are going low and slow.  The wife and I are doing a practice run and we are experimenting with a larger cut of brisket this weekend.  Expect the usual from us lots of Q-View.  This is a 14 pound Select Grade Brisket going to b cooked between 225 and 250 on a UDS smoker using a combo of lump and kingsford with mesquite chunks.  We are going to trim, inject and double rub this baby.

 

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I like a thick woman...

 

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For being so thick this was one flexible brisket part of what made me chose it over a CAB (certified Angus Beef) Flat that was a Choice cut.


Edited by ECTO1 - 6/24/12 at 9:37am
post #2 of 20

Oooooo... I look forward to hearing (& seeing) how this turns out. I've only done one beef roast and am wanting to do a brisket before too long.

post #3 of 20
Thread Starter 

OK now for the prep work...

 

This was a big sucker even found a bit of the brisket bone attached to it.

 

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Fist I trim all the fat I can off the top and remove the silver skin

 

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Next I remove a good portion of the fat off of the bottom..

 

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Get out the big gun and get ready to go to town...

 

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We inject with beef broth, soy sauce, Worcestershire sauce, rub and a few secret ingredients. 

 

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Double rub one is a steak seasoning the other a more traditional BBQ rub...

 

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Wrapped that sucker and wait until the A.M.

 

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post #4 of 20

110.gif cheers.gif

post #5 of 20
Thread Starter 

OK it is 3 A.M. and it is time to make the donuts i mean the brisket...

 

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Best part about it since I have a UDS I can go back to sleep no tending a fire for this Texas boy tonight...
 

post #6 of 20
Thread Starter 

When you are up so early sometimes you make mistakes....

 

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Like plug the the sensors in the wrong hole I hope this is not right would love to see the smoker that can get the meat that hot at such low temps.

post #7 of 20

you got to be careful, up early and sticking your probe in the wrong hole can have serious consequences,  you might end up on the sofa!!

 

Brisket is off to a good start,   if this is your test run for a larger brisket this coming weekend i guess you'll be needing some guests to help with the eating 

post #8 of 20
Thread Starter 
Quote:
Originally Posted by miamirick View Post

you got to be careful, up early and sticking your probe in the wrong hole can have serious consequences,  you might end up on the sofa!!

 

Brisket is off to a good start,   if this is your test run for a larger brisket this coming weekend i guess you'll be needing some guests to help with the eating 

 



This is a test run trying to get our Comp brisket just right... good thing our Sofa is comfy!!

 

Here she is about 6 Hours in going to foil between 170-175

 

20120624_091949.jpg

post #9 of 20
Quote:
Originally Posted by ECTO1 View Post

When you are up so early sometimes you make mistakes....

 

20120624_070055.jpg

 

Like plug the the sensors in the wrong hole I hope this is not right would love to see the smoker that can get the meat that hot at such low temps.

 

If you could do that you would be a rich man! but Big Brother would probably be watching you!

post #10 of 20
Thread Starter 

She is starting to look pretty love the color i am getting been helped out by spraying her with a 50-50 solution of Worcestershire sauce and low sodium soy sauce. 

 

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She is right a about 170 gonna take her 5 more degrees and then foil....
 

post #11 of 20
Thread Starter 

Ok she hit 175 and we double wrapped her in heavy duty foil.  Really getting excited about this one I hope she eats as good as she looks.

 

20120624_112135.jpg

post #12 of 20
Thread Starter 

Making some burnt ends...

 

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post #13 of 20
Thread Starter 

Meat Candy....

 

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post #14 of 20
Thread Starter 

Slicing the flat and this is what we get.

 

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Not quite perfect but it is good

post #15 of 20

aint that pretty!  i'm getting hungry

post #16 of 20

That looks Awesome!!!!

post #17 of 20
Thread Starter 

Thanks for the compliments I think the next one I am taking to 205 regardless.  What is the worst that can happen chopped beef?

post #18 of 20

Looks real good!...JJ

post #19 of 20

Nice job!   Thanks for sharing icon14.gif

post #20 of 20

Looks awesome! Nice work.

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