or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Second smoke, first brisket
New Posts  All Forums:Forum Nav:

Second smoke, first brisket

post #1 of 6
Thread Starter 
My first Q-view! Decided to try a small brisket for my first "real" smoke today. Last night I did some chicken legs to a christen the MES.
nugu5emu.jpg

So last night I rubbed down a 3.5 pound brisket, it had a small piece of the point attached but was mostly the flat.
na2yvu3y.jpg

Into the MES at 11:30 today and had a bit of a struggle with temps at first, eventually got it dialled in set at 210, the smoker was running about 16-18 degrees hotter real temperature. Had some issues with the AMNPS jumping rows and running out of control but I am getting the hang of it now I think.

Foiled at 165 and back in to 195, probed tender. And here it is.
a6udube6.jpg

It was tasty but the flat was a bit dry I found. The piece of point was excellent though. I have another piece of point only in the freezer now so I think I will be happier with that next time. Going to cut down a tad on the cayenne in the rub it was just a bit much, and up the sugar I would have liked it a little sweeter. Maybe take it to 200 next time too. Much to learn but I couldn't have done it without with these forums!
post #2 of 6
Looks good to me !! Nice drums & nice brisket for your first, be proud of that for sure ! Briskets can be touchy, especially the smaller ones.... At least to me they seem a little more challenging than the packers.... Those small flats are kinda stubborned sometimes, looks great though... Nice job !! icon14.gif
post #3 of 6

Dang nice looking brisket to me. Especially for your first run! You'll get it dailed in then you'll have everyone in the neighborhood wanting brisket!

post #4 of 6
Quote:
Originally Posted by whataMESs View Post

My first Q-view! Decided to try a small brisket for my first "real" smoke today. Last night I did some chicken legs to a christen the MES.
nugu5emu.jpg

So last night I rubbed down a 3.5 pound brisket, it had a small piece of the point attached but was mostly the flat.
na2yvu3y.jpg

Into the MES at 11:30 today and had a bit of a struggle with temps at first, eventually got it dialled in set at 210, the smoker was running about 16-18 degrees hotter real temperature. Had some issues with the AMNPS jumping rows and running out of control but I am getting the hang of it now I think.

Foiled at 165 and back in to 195, probed tender. And here it is.
a6udube6.jpg

It was tasty but the flat was a bit dry I found. The piece of point was excellent though. I have another piece of point only in the freezer now so I think I will be happier with that next time. Going to cut down a tad on the cayenne in the rub it was just a bit much, and up the sugar I would have liked it a little sweeter. Maybe take it to 200 next time too. Much to learn but I couldn't have done it without with these forums!

It looks good from here. When you foiled your flat did add moisture ? For a small flat I us 1/2 to 3/4 cup of a 50-50 mix of apple cider vinegar and apple juice.  If I'm cooking a a whole packer cut brisket I'll use a full cup.

post #5 of 6

Looks like a great first brisket to me  :drool   Won't be long till you have it down pat  :beercheer:

post #6 of 6
Thread Starter 
Thanks everyone it was good for a first try always room for improvement.

BD I splashed some apple juice in when I foiled, maybe a 1/4 cup. There was lots of juice in the foil probably a full cup I poured out and saved when I opened up to carve.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Second smoke, first brisket