14 pounds of American Beef now with Q-View

ecto1

Master of the Pit

Original poster

OTBS Member

Feb 22, 2010

2,131

28

Spring, Tx

• Jun 23, 2012

• #1

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.

I like a thick woman...

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.

 

Last edited: Jun 24, 2012

wjordan52

Meat Mopper

Sep 1, 2011

245

11

NC

• Jun 23, 2012

• #2

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.

 

ecto1

Master of the Pit

Original poster

OTBS Member

Thread starter

Feb 22, 2010

2,131

28

Spring, Tx

• Jun 23, 2012

• #3

OK now for the prep work...

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

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

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

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

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

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

Wrapped that sucker and wait until the A.M.

 

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Jun 23, 2012

• #4

 

 

ecto1

Master of the Pit

Original poster

OTBS Member

Thread starter

Feb 22, 2010

2,131

28

Spring, Tx

• Jun 24, 2012

• #5

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

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

 

ecto1

Master of the Pit

Original poster

OTBS Member

Thread starter

Feb 22, 2010

2,131

28

Spring, Tx

• Jun 24, 2012

• #6

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

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.

 

Last edited: Jun 24, 2012

miamirick

Master of the Pit

OTBS Member

SMF Premier Member

Sep 28, 2009

2,019

43

plantation fl

• Jun 24, 2012

• #7

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 

 

ecto1

Master of the Pit

Original poster

OTBS Member

Thread starter

Feb 22, 2010

2,131

28

Spring, Tx

• Jun 24, 2012

• #8

miamirick said:

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 

Click to expand...

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

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Jun 24, 2012

• #9

ECTO1 said:

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

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.

Click to expand...

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

 

ecto1

Master of the Pit

Original poster

OTBS Member

Thread starter

Feb 22, 2010

2,131

28

Spring, Tx

• Jun 24, 2012

• #10

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. 

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

 

ecto1

Master of the Pit

Original poster

OTBS Member

Thread starter

Feb 22, 2010

2,131

28

Spring, Tx

• Jun 24, 2012

• #11

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.

 

ecto1

Master of the Pit

Original poster

OTBS Member

Thread starter

Feb 22, 2010

2,131

28

Spring, Tx

• Jun 24, 2012

• #12

Making some burnt ends...

 

ecto1

Master of the Pit

Original poster

OTBS Member

Thread starter

Feb 22, 2010

2,131

28

Spring, Tx

• Jun 24, 2012

• #13

Meat Candy....

 

ecto1

Master of the Pit

Original poster

OTBS Member

Thread starter

Feb 22, 2010

2,131

28

Spring, Tx

• Jun 24, 2012

• #14

Slicing the flat and this is what we get.

Not quite perfect but it is good

 

miamirick

Master of the Pit

OTBS Member

SMF Premier Member

Sep 28, 2009

2,019

43

plantation fl

• Jun 24, 2012

• #15

aint that pretty!  i'm getting hungry

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Jun 24, 2012

• #16

That looks Awesome!!!!

 

ecto1

Master of the Pit

Original poster

OTBS Member

Thread starter

Feb 22, 2010

2,131

28

Spring, Tx

• Jun 25, 2012

• #17

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

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Jun 25, 2012

• #18

Looks real good!...JJ

 

slownlow

Smoking Fanatic

Jun 17, 2011

472

12

Hamilton, NC

• Jun 25, 2012

• #19

Nice job!   Thanks for sharing

 

j-dub 7

Newbie

Jun 17, 2012

16

10

North Texas

• Jun 25, 2012

• #20

Looks awesome! Nice work.