First smoke w/ Qview

rivmage

Newbie

Original poster

Apr 18, 2013

18

10

Centennial, CO

• Apr 21, 2013

• #1

Hi all,

Doing my first smoke ever. I decided to jump in the smoking pool with both feet and do a brisket. **crosses fingers**

Stats:

1. 8.45 lb brisket.
2. 235 degrees
3. mesquite wood chips

At 5 1/2 hours IT of 188...

Slight trim on the  fat

IMG_20130421_065316_100_zps0b85cb5d.jpg

• rivmage
• Apr 21, 2013

Fatcap

IMG_20130421_065300_551_zps379951f0.jpg

• rivmage
• Apr 21, 2013

In the smoker to begin cooking....

IMG_20130421_071407_081_zpsa89d2247.jpg

• rivmage
• Apr 21, 2013

Scott

 

Last edited: Apr 21, 2013

snorkelinggirl

Master of the Pit

OTBS Member

Nov 15, 2012

1,025

105

• Apr 21, 2013

• #2

Good luck on your first smoke!  Looks like you are off to a great start.

That is a bright and shiny smoker you have there. The smoke taste of your food will only get better as the smoker gets seasoned.

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,015

1,775

N.E. Oklahoma

• Apr 21, 2013

• #3

Lookin' good so far, Scott!  Keep us posted, and don't spare the Qview! 

Red

 

wwdragon

Smoke Blower

Apr 5, 2013

86

12

Laval, Quebec, Canada

• Apr 21, 2013

• #4

Looking good indeed, keep us posted and keep the pics coming :)

Barry

 

rivmage

Newbie

Original poster

Thread starter

Apr 18, 2013

18

10

Centennial, CO

• Apr 21, 2013

• #5

Update 7.5 hours:

IT 194...and smelling awesome.

My mouth is watering thinking of it.....

 

wwdragon

Smoke Blower

Apr 5, 2013

86

12

Laval, Quebec, Canada

• Apr 21, 2013

• #6

Pics man, don't just tease us :)

 

rivmage

Newbie

Original poster

Thread starter

Apr 18, 2013

18

10

Centennial, CO

• Apr 21, 2013

• #7

You asked for them and so you got them.

So at just over 8 hours my IT ran from 201 to 205 and the brisket gave no resistance to the meat temperature probe.

Just before wrapping

IMG_20130421_152401_749_zpscca613f5.jpg

• rivmage
• Apr 21, 2013

Cooler time!

IMG_20130421_152753_835_zpsf0bf2b0f.jpg

• rivmage
• Apr 21, 2013

The smoker is no longer clean!

IMG_20130421_153022_055_zpsa4ff0829.jpg

• rivmage
• Apr 21, 2013

Now the wait and time to make my BBQ sauce.

Scott

 

wwdragon

Smoke Blower

Apr 5, 2013

86

12

Laval, Quebec, Canada

• Apr 21, 2013

• #8

Looks amazing! I can't wait to try my first brisket, just need to find one first lol. I bet it will taste amazing :)

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,015

1,775

N.E. Oklahoma

• Apr 21, 2013

• #9

That looks great, Scott! Be sure to show us the money shot when you slice it!

Red

 

rivmage

Newbie

Original poster

Thread starter

Apr 18, 2013

18

10

Centennial, CO

• Apr 21, 2013

• #10

First slices

IMG_20130421_172811_707_zps1a23777e.jpg

• rivmage
• Apr 21, 2013

Close up

IMG_20130421_172804_761_zpsbcad7fd6.jpg

• rivmage
• Apr 21, 2013

Sorry about it being blurry. Dinner plate: Fresh from the oven bread, homemade baked beans, homemade BBQ sauce, corn on the cob and of course smoked brisket.

IMG_20130421_174145_453_zps05eff1db.jpg

• rivmage
• Apr 21, 2013

Scott

 

fwismoker

Master of the Pit

Dec 31, 2012

4,279

1,033

North East Indiana

• Apr 21, 2013

• #11

Way to jump in to the deep end of the smoke pool and do great!   Looking VERY good!

 

snorkelinggirl

Master of the Pit

OTBS Member

Nov 15, 2012

1,025

105

• Apr 22, 2013

• #12

Excellent job!  You've got a seasoned smoker now!

 

demosthenes9

Master of the Pit

OTBS Member

Apr 2, 2013

1,438

142

Louisville, KY

• Apr 22, 2013

• #13

FWIsmoker said:

Way to jump in to the deep end of the smoke pool and do great!   Looking VERY good!

Click to expand...

Yeah, no kidding.  Brisket is probably the last thing that that I'd recommend for someone to do on their first smoke.   Nice job Rivmage.

 

Last edited: Apr 22, 2013

weinnmann

Fire Starter

May 23, 2008

32

10

Thief River Falls, MN

• Apr 22, 2013

• #14

So how did it turn out ? From the pics it looks good, I cant believe you started with brisket for your first smoke way to go. You should have no trouble with ribs or pork buts. What kind of smoker is that?

 

rivmage

Newbie

Original poster

Thread starter

Apr 18, 2013

18

10

Centennial, CO

• Apr 23, 2013

• #15

The brisket turned out wonderful, moist, pull apart tender, I just wish it had a better smoke ring.  I owe the success to this forum and all the post on how to smoke a brisket.

My smoker is a Master Forge 31.9-in 800-Watt Electric Vertical Smoker from Lowes: http://www.lowes.com/pd_416467-5835...L=?Ns=p_product_qty_sales_dollar|1&facetInfo=

Scott