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First Brisket in progress w/ Q-View

post #1 of 16
9/19/14 at 4:40pm
Thread Starter 

So here she is...  Put it on at about 5:30, let the Q begin. :439:

 

Simple season / rub 1 part each Kosher Salt, Coarse Pepper, Garlic Powder...

 

 

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post #2 of 16
9/19/14 at 5:04pm

Keep us posted....

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post #3 of 16
9/19/14 at 5:40pm
So far so good, will be waiting for more pic's! How much does it weigh?
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post #4 of 16
9/19/14 at 5:46pm

MMMMMMMMMM Brisket ROCKS!

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post #5 of 16
9/19/14 at 7:36pm
Thread Starter 

14 pounder...

 

Question.  4 hours in the smoker, probe reads 166.  Is is really possible for this to be that far in just 4 hours?  I've been running the pit in the 240 to 275 range...  Party is at 6:30 tomorrow night,  I was worried about it getting done in time, now I'm worried it'll get done to early and dry out.

 

Thoughts?

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post #6 of 16
9/19/14 at 9:01pm
Thread Starter 

5 hours in, added the Butts and took a peek ant the Brisket...

 

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post #7 of 16
9/20/14 at 3:49am

Looking good.. looks like you had a long night.. can't want to see the finished smoke.

And yes its ok for your brisket to get to 165 that fast..  your pit may also be running hotter then you think?

If it gets done early which it will for a 6pm party.. wrap in foil and then towels and place in a cooler to keep warm.

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post #8 of 16
9/20/14 at 4:17am

Looks great, I can smell the wonderful aroma from here !:icon_biggrin:

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post #9 of 16
9/20/14 at 9:26am

Dwolfpak , nice Brisky , looked as if it were a 'limber' one that would bend in  half easily .  May have had a bit less fat or was distributed well , the stall will tell ( if no stall , a lucky Brisky :drool )

 

Those Butts you have are awesome . you'll be there a while with them... are you going to foil or Au-natural :icon_question:  At 240* to 275*F , you should get a good Bark and the color will be nice...

 

Keep the smoke blue and thin and as always . . .

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post #10 of 16
9/20/14 at 10:58am
Thread Starter 

Here's the wrap....  About 4 am I pulled it out just shy of 180, wrapped it an set it in the oven set at 200.  As mentioned above, I'm hoping this will bring it up slowly and hold around 195ish.  I'll let y'all know how it comes out.

 

 

 

I went to bed at 6:30 am, checked the temp, and it was holding at 197...  So for so good.

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post #11 of 16
9/20/14 at 11:06am

Mmmmmm let us know how well it turned out.  Looks great.

 

Scott

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post #12 of 16
9/20/14 at 11:34am
Looks Great. Very nice color. Great job!!!! icon14.gif
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post #13 of 16
9/20/14 at 12:45pm

Terrific looking brisket. I love the qview!



 



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Disco

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post #14 of 16
9/20/14 at 7:24pm
Thread Starter 
RESULTS!!! Brisket SUCCESS!!! Fabulous flavor, juicy, so tender it falls apart with a fork...

I have a new favorite meat to smoke...

Q-View:




The Butt...


Pulled Pork and Brisket ready to serve.
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post #15 of 16
9/21/14 at 4:23am

Nice looking smoke.. some, nice bark on the brisket..

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post #16 of 16
9/21/14 at 4:54am
It's a long process but it's always worth it! Great looking meal!
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