Beef Brisket and Pork Butt Smoke With Q-View

Thanks JJ. I have the fire starting outside right now. I got the meat out of the fridge about 4:30 t let it warm up a little so it was not straight from the fridge to the smoker. I am hopeing get the meat on the smoker around 7.

I added a little more rub to both of them before I took them out to the smoker. Here they are with extra rub and probed at about 6:45am


The smoker was looking nice and ready so I threw them on about 7am. The Brisket is on the bottom the pork is on the top.


The last time I did a smoke I got started supper late because I over slept and I couldn't pull the pork until 3am. I did my best to make sure that will not happen again tonight by getting up early. On the bright side it was cool and crisp out this morning here in Nebraska and it was very pleasant to be out side putzing around with my charcoal and stuff in the 47 degree air. I can't remember the last time I was outside when it was below 70.

How long does a 5# Brisket usually take on the smoker? This is my first brisket and I didn't know how long it would take. I threw it on at about 7am this morning with my 8# pork butt. I was hoping to have the brisket nice and hot out of the cooler for supper tonight. But it is 2 hours in and I am already at 144. I am thinking at this rate it is going to be done by noon. Can I hold her in the cooler for 5 or 6 hours for supper? Or should I put it in the fridge at some pont and heat it back up for supper at 6ish tonight?

Well it is 2am and the brisket is in the fridge to heat back up tomorrow night and the pork is pulled. I will get Q-Views up tomorrow. Right now I need to go to bed since I have been up since 6AM yesterday babysitting all this meat. 

Ok here is the rest of my Q-View from this weekend.

At about midnight I got both the Brisket and the Pork in and in the coolers.


At about 2am I cracked open the foil on the brisket and cut off a little piece to try. It was great!


Then I wrapped her back up in the foil and threw her in the fridge for supper the next night.

Next I got the pork out of the cooler and puller it. It fell apart in my hands and the bone slid out like butter.


After that I went to bed and slept a nice long sleep after a long day of smoking. The next day at about 4 I took the brisket out of the fridge and placed it i my roasting pan still tightly wrapped in it's foil. I put some water and worcestershire sauce in the bottom on the pan to keep things moist. I left the prob in from the night before so I could just plug it back into my thermometer. I cooked it at about 275 and it got back to 190 in about 2 hours. Once it hit 190 I pulled it out of the oven and let it sit for about twenty minutes. Finally I removed it and sliced it about 6:30 and supper was served.

Her she is pre-sliced.


Her she is all sliced up.


I was very happy with her smoke ring. I used mesquite wood for the entire smoke.


And finally on a plate and ready to eat.


I did not foil the brisket at all and I was very happy with the bark I got on the outside and it was still very juicy. We had plenty left over for later this week after we had it for supper on Sunday night. Thanks for looking!