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2nd attempt at brisket w/Q-view

post #1 of 9
Thread Starter 

After my success on my recent smokes I thawed out a brisket for a shot.. I would assume that it is just half a brisket as it was only 3.8lbs. 

Fired up the smoker at 2:00 p.m. with stubbs briqs, hickory chunks, and jack daniels chips (figured it would be a quick smoke due to its small size so I bumped up my smoke level) The weather today was not on my side with the gusting winds so temps were almost impossible to control, but I tried to keep them around the 230 range.

 

Rubbed down with SPOG and I scored the cap.

 

 

After 2.5 hours I put in the meat probe, temp was 133

 

 

Whipped up some of my new favorite cole slaw.. Yumm this stuff is delicious.. And its pretty darn good lookin too!

 

 

Here it is after 7.5 hours. IT finally hit 190. Pulled it and it is wrapped on the counter right now resting. I will let everyone know how it turns out. It will be ready to slice at midnight so it looks like a late dinner for me :)

post #2 of 9

Looking good  icon14.gif  Can't wait to see how the little guy turns out  grilling_smilie.gif

post #3 of 9

Looks good from here.

 

Kat

post #4 of 9
Thread Starter 

I sliced it up a little bit early.. oops ;) I couldn't wait any longer.. 

It has an awesome taste, but it is tough :( really tough! It seems like the collagen didn't breakdown between the muscle fibers at all. 

I started the cook in the 230 range and ended in the 300's (I read the hot and fast brisket threads while it was on the smoker and decided to try it out)

I'm lost as to what to do to improve my brisket ;(

 

 

post #5 of 9

Have a nice smoke ring there.  What therm do you use? Some times....its just the meat.  Seems like each one will be a bit different with each smoke.  You can have 2 pieces of the same meat...same size...and they will cook differently. Make yourself a smoke log of sorts...write down what you did here....and try something a bit different next time.  See which way you like the best.

 

I like to foil mine at an IT of 165 and add some juices to a foil pan...wrap up tight and put back in the smoker till the IT gets to where I like it.

 

Kat

post #6 of 9
Before you took it off the cooker was it probe tender?
So try to hear it was tough.. Chop it up and do chili or tacos.
post #7 of 9

Also...Dutch has a great "sticky" for a Basic Brisket Smoke....and its got great info.  Read that and see what you did differently.

 

Kat 

post #8 of 9
Thread Starter 
I use a maverick for my therm.. I didn't foil because I really like the bark.. Like I said it has great flavor so it looks like chili or tacos are in my near future. I didn't have any tooth picks so I couldn't probe it.. I did use my handheld therm to try to probe it but it was my first time probing so i wasn't sure what it was suppose to feel like.
post #9 of 9
I've always done low and slow for my briskets and have had success. I usually have a full brisket on for 12 hours then wrap til time to serve. I will usually try to maintain that goal temp in the end for a little while to ensure that the fat really breaks down and the meat gets tender, rather than pulling once the goal temp is reached.
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