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Brisket on Weber Kettle w/ SmokeEz and Pitmaster IQ

post #1 of 12
Thread Starter 

Brisket Smoke with Smoke EZ and Pitmaster IQ.

 

COOK DETAILS:

-13.5 Trimmed Packer Brisket

-Smoker temp @ 215*

-Cherry wood chunks

-Injected Brisket with Low-Sodium Beef Broth 1 hour before putting on smoker.

-Rubbed Brisket liberally. 

-2:30 PM put Brisket on Smoker(215*)

-Wrap Brisket in Foil @ an IT of 160*

-Pull Wrapped Brisket off smoker when IT reaches 203*

-Place wrapped Brisket in Blanket/towels and let rest in cooler for 2 hrs.

 

Ready for Injection, Always inject with the grain, if you don't you will end up with track marks in your sliced meat.

Rubbed the Brisket.

Ready for the Smoker.

 

Here are a few pics on my charcoal set up with my Smoke EZ fire ring and water bowl.

 

I use a quarter piece of a kiln brick to act like a fire barrier for the snake setup, this way the charcoal only burns in one direction and does light on both ends of the snake.

 

Water bowl set in the middle of the fire ring and ready to be filled with hot water.

 

 

 

This is the bottom rack that sits right above the charcoal ring, I have placed some kiln bricks in a circle shape to act as a heat diffuser and it helps maintain even temp.

 

I have modified my Smoke EZ so I can have thee grate levels, the Brisket will sit on on very top rack so on the second level I have two more water/drip pans right underneath the brisket.

 

Filling the Water/Drip pans with hot water.

Little Thin Blue Smoke! Ready for the Brisket.

Brisket rested for 1 hour with injection and then rub.

Brisket on Smoker @ 2:30

Smoker Temp @ 215

 

 

3 hours into Smoke.

Brisket IT @ 130.

Smoker Temp @ 217, holding steady.

 

LOW AND SLOW, so I am prepared for 20+ hr smoke.

 

MORE Q-VIEW to follow.

post #2 of 12

Keep us posted

 

What's the black hose looking thing under the smoker?  Air hose?

post #3 of 12

Big Lew BBQ,

Some things I noticed.  Assuming your smoker is relatively air tight, you should be able to control your burn rate and temperature with the IQ-120 and the minion method.  Snake plus IQ-120 is likely overkill.  Also, because you are injecting your air straight from the bottom, as hot ash accumulates, you may melt the plastic barb connector, which links the flex hose to the metal bowl. 

Alternate solution: At the brick level put a drip pan under the meat (to prevent flare-ups, and to save the drippings for other uses).  Skip the snake method, and let the IQ-120 earn it's keep.  I use an IQ-120, and it can keep my smoker as low as 150 degrees with the minion method.  Purchase a metal barbed connector (it won't melt), Ace hardware carries them, as does E-Bay. 

post #4 of 12

Sounds like a good plan , now if I could talk you out of the 'foil' step . RE: IMHO , opening the lid slows the process .  You get a far superior 'Bark' also.:drool.

 

  This was left in @ 225*F for 20 hrs. was 10.75lbs. and took 5 hrs of stall...

 

 Came out tender , the Point fell off in moving it from the smoker,

 

  See how that cap melted down :icon_question:

 

Take care , have fun and . . .

post #5 of 12
Thread Starter 
Quote:
Originally Posted by seaham358 View Post

Keep us posted

What's the black hose looking thing under the smoker?  Air hose?

It is the Pitmaster IQ 110.
post #6 of 12
Thread Starter 
I will always foil I have perfected my brisket smoking process to my liking, opening the lid for 30secs to wrap the brisket is not going to affect the time or finished product. There are a million ways people smoke brisket on this forum and other sites therefor it's personal preference.

I could say the same thing to you, if you would only cook the brisket at a different temp it would turn out better? But chances are that's the temp you like to smoke your brisket at.

So I will stick to my way and you have yours that's why America is great we all have the freedom to smoke briskets any way we want as long as you like the finished product I say more power to you.
Edited by Big Lew BBQ - 8/31/14 at 10:40am
post #7 of 12
Thread Starter 
The Snake method with my Pitmaster IQ 110, works great holds perfect temps, so why mess with perfection?
I have three drip pans in the smoker.
Thanks for the metal connector suggestion, on my way to Ace in a few.
Edited by Big Lew BBQ - 8/31/14 at 10:39am
post #8 of 12
Thread Starter 




I think the bark came out fine. Even being foiled.

Compared to yours that is not foiled:

Edited by Big Lew BBQ - 8/31/14 at 10:42am
post #9 of 12
Thread Starter 

Here is a couple pictures of the finished brisket.

 

I didn't get any photos of the Burnt Ends, they were all eaten before I could snap a pic.

 

post #10 of 12

Beautiful looking brisket.  The smoke ring looks like a work of art.

post #11 of 12
Quote:
Originally Posted by Big Lew BBQ View Post


It is the Pitmaster IQ 110.

 

I have been using the Pitmaster IQ 110 on my Weber for a few years and It works really well. Set it going and just forget the smoker - the temperature looks after itself.

 

I want one of those Smoke EZs though. The trouble is to get them here in the UK they cost $200 to buy - but a further $500 to have shipped. It would be cheaper for me to just go out and buy a WSM.

 

Great looking brisket Lew Thumbs Up

post #12 of 12

Nice bark and smoke ring

 

Gary S

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