Brisket & No-Boil Mac 'n Cheese w/ Q-view!

usmcrob

Fire Starter

Original poster

Aug 6, 2013

34

10

Austin

• Oct 8, 2013

• #1

Some friends have been buggin the heck out of me for some brisket, so tonight is the night. Started the pit at 0330 this morning.

Trimmed up this beautiful prime packer yesterday, trimmed out comes to just under 12 pounds.

image.jpg

• usmcrob
• Oct 8, 2013

image.jpg

• usmcrob
• Oct 8, 2013

Just coarse sea salt and coarse ground black pepper.

 

Last edited: Oct 8, 2013

usmcrob

Fire Starter

Original poster

Thread starter

Aug 6, 2013

34

10

Austin

• Oct 8, 2013

• #2

She went on at 0430 for a (hopefully) good low and slow smoke....Around 225*.

image.jpg

• usmcrob
• Oct 8, 2013

7 hours later, she's sittin at 156* internal temp.

image.jpg

• usmcrob
• Oct 8, 2013

Mac 'n Cheese will go on at around 1530 for a sit down time of 1800.

More Q-view to come!

 

Last edited: Oct 8, 2013

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Oct 8, 2013

• #3

Lookin' Good so far!!! I like the simplicity of the S&P, let the flavor of the beef do the talking!!!

 

usmcrob

Fire Starter

Original poster

Thread starter

Aug 6, 2013

34

10

Austin

• Oct 8, 2013

• #4

S2K9K said:

Lookin' Good so far!!! I like the simplicity of the S&P, let the flavor of the beef do the talking!!!

Click to expand...

Thanks. I've tried different things and the general consensus is just salt and pepper for the rub. I do add a stick of butter and a beer when I wrap it, but that's it.

 

usmcrob

Fire Starter

Original poster

Thread starter

Aug 6, 2013

34

10

Austin

• Oct 8, 2013

• #5

Here she is just before wrapping.

image.jpg

• usmcrob
• Oct 8, 2013

image.jpg

• usmcrob
• Oct 8, 2013

All buttered up with a little beer.

image.jpg

• usmcrob
• Oct 8, 2013

 

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,027

665

N. Central Idaho

• Oct 10, 2013

• #6

Looks good how did the mac and cheese come out.

 

usmcrob

Fire Starter

Original poster

Thread starter

Aug 6, 2013

34

10

Austin

• Oct 14, 2013

• #7

driedstick said:

Looks good how did the mac and cheese come out.

Click to expand...

It turned out good. A little greasy, but I think I put too much butter in it. Also, the smokey flavor definitely increases in the leftovers!