Sunday Brisket with Q-View on ECB

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

grillmonkey

Smoking Fanatic
Original poster
Jun 15, 2014
850
80
Twin City, GA
38.gif
 The Monkey is making another run at brisket today. Meat went on at 8:00 AM.


A nice hunk of point on the ECB with electric mod and router speed controller to adjust temp.

I seasoned it with Kosher salt, coarse-ground black pepper, and McCormick Montreal Steak Seasoning. Injected with homemade beef broth, and about 1 cup of water in the pan to get the bark started (someone on this forum said that was all that was needed, he has a lot of experience, so I listened). I don't plan to foil unless it just stalls too long; then only long enough to get it through the stall. Holding temp at 250 degrees. Smoking wood is 80% cherry and 20% hickory.


The ECB has several mods, including:

-- Top vent

-- Wood stove gasket around lid

-- Electric heating element

-- Two small holes for Maverick 733 probes near top grate

-- Router speed controller (on top of stool by Maverick) to adjust temp. It isn't a thermostat, it just allows you to turn the heat up and down.

It's on the smoker and chugging along at 266 degrees right now. I'll go out and turn it down after I post this. Please feel free to make any recommendations. I can't undo what I've already done, but I am flexible if there is anything else that I should do. This is only my 3rd. brisket, so I'm no expert.

I'll update the Q-View when I open it to insert the meat temp probe.
 
Sounds like a plan to me . Don't let the 'stall' whip you, let it ride at the same temp. and it will give you the 'wonder ' you want . . . and the Bark gets better
drool.gif
 , JMHO.

Have fun . . .
 
 
Sounds like a plan to me . Don't let the 'stall' whip you, let it ride at the same temp. and it will give you the 'wonder ' you want . . . and the Bark gets better
drool.gif
 , JMHO.

Have fun . . .
OK, I'll let it ride, unless the stall just gets crazy long. I plan to pull it at 203 degrees and rest it for at least an hour.
 
 
38.gif
 The Monkey is making another run at brisket today. Meat went on at 8:00 AM.


 Please feel free to make any recommendations. I can't undo what I've already done, but I am flexible if there is anything else that I should do. 

I'll update the Q-View when I open it to insert the meat temp probe.
IMHO, I think you should invite us all over for supper 
drool.gif


LOL, Scott
 
She's resting comfortably in the oven @ 170. Wrapped at 203 and placed there for at least one full hour......maybe. Had to hustle because of coming rain, but will post Q-View before and after slicing.
 
I was walking my dog last night and came across a fellow who lives at the end of the block, out having a fire with his kids.  We talked and he mentioned that he had bought a brisket and had it marinading as we spoke and was going to smoke it today.  So today, midday while walking my dog, there he is outdoor, at his side box smoker, with the brisket smoking away.  I asked him how was doing, he said it was too vinegary tasting, so I asked him how much vinegar he used, he said a full bottle and I asked what size, he said 2 litre size.  Now I wonder why it tasted too vinegary!  We both came to the conclusion, since this was his first brisket, we will chock it up to a learning mistake.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky