Brisket Score with Q-View or Split Packer in an MES 30 with Q-View

heubrewer

Meat Mopper

Original poster

Jun 9, 2014

266

42

Chicago Area

• Mar 13, 2015

• #1

Been wanting to smoke a brisket for a while, Each time I go to Costco I always stop and look to see what they have. A full 15lb + packer is just too much for our family unless we want to throw a party. And buying an overtrimmed flat is WAY to expensive at ~$6.50/lb

So today I did my usual Costco stop after work to pickup stealhead to smoke on Sunday when what did my eyes find? A beautiful 11 lb packer. Even better was that today brisket prices were $3.69/lb for a USDA Prime full packer. Just last week they were $4.29/lb.

It is going on the smoker tomorrow AM.

Usual brisket prep

Rubbed with Montreal Steak Seasoning, just added the rub to the brisket, did NOT use OO this time.
Cut into two peices so it fits inside my MES 30
Plan on smoking with cherry.

Here it is before the split, fat side up

image.jpg

• heubrewer
• Mar 13, 2015

Here it is after the split, fat side down

image.jpg

• heubrewer
• Mar 13, 2015

Will post more pics tomorrow.

 

Last edited: Mar 13, 2015

frijole smoke

Smoke Blower

Dec 1, 2014

75

19

Monument, CO - Norton, KS

• Mar 13, 2015

• #2

Question if you don't mind.  So when you split it...do you put the flat without the point on later in the smoke...or take it off sooner and then it gets a longer rest than the bigger piece?  Just curious how you handle that.  I too can't fit a full brisket in my smoker.

 

heubrewer

Meat Mopper

Original poster

Thread starter

Jun 9, 2014

266

42

Chicago Area

• Mar 14, 2015

• #3

I put the point on first and then add the flat later on after about 4 hrs. Will do the same with this smoke

 

heubrewer

Meat Mopper

Original poster

Thread starter

Jun 9, 2014

266

42

Chicago Area

• Mar 14, 2015

• #4

Put the point half in at 5:00 this morning and just added the flat half ~4 hrs later

image.jpg

• heubrewer
• Mar 14, 2015

 

Rafter H BBQ

Epic Pitmaster

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Jun 18, 2013

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S.E. Idaho

• Mar 14, 2015

• #5

Lookin great so far !

:popcorn

 

masonman1345

Smoking Fanatic

Dec 7, 2010

352

43

Orangefield Texas

• Mar 14, 2015

• #6

looks awesome, can't wait to see the money shot.

 

twoalpha

Smoking Fanatic

Nov 20, 2014

528

203

Lexington, NC

• Mar 14, 2015

• #7

Good things come to those who are patient.

Keep Smokin

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

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• Mar 14, 2015

• #8

Looking good   I'll be watching

gary

 

aceoky

Smoking Fanatic

Jul 7, 2014

369

18

• Mar 14, 2015

• #9

Me too, I'm IN !

 

heubrewer

Meat Mopper

Original poster

Thread starter

Jun 9, 2014

266

42

Chicago Area

• Mar 14, 2015

• #10

Point is done. It is currently wrapped in Al foil and towls sittig in my cooler.

Still deciding if I am going to make burnt ends out of the point or the flat.

Flat is at 196F and needs to go a bit higher

image.jpg

• heubrewer
• Mar 14, 2015

 

Last edited: Mar 14, 2015

• 

Reactions: gary s

aceoky

Smoking Fanatic

Jul 7, 2014

369

18

• Mar 14, 2015

• #11

I am impressed!!!

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Mar 14, 2015

• #12

Nice job Looks Great  

Gary

 

heubrewer

Meat Mopper

Original poster

Thread starter

Jun 9, 2014

266

42

Chicago Area

• Mar 14, 2015

• #13

Thanks everyone

Flat half is done and is now resting in the cooler.

Pulled it at 202F

image.jpg

• heubrewer
• Mar 14, 2015

While they are sitting in foil now, these were smoked in my MES without foil for the entier time.

Once dinner is reay I will post some sliced pics

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Mar 14, 2015

• #14

Be waiting on MY slices   Tasty looking

Gary

 

heubrewer

Meat Mopper

Original poster

Thread starter

Jun 9, 2014

266

42

Chicago Area

• Mar 14, 2015

• #15

Decided to have brisket sandwiches. Nothing on the bun but slices of brisket!

The family really enjoyed it. I still have the point half untouched. Will bake burnt ends for tomorrows dinner.

Even thought the flat was taken to 202F, it did not pull apart. Each brisket, pork shoulder etc, is different an you have tot treat them as such.

Also thanks everyone for the points!

image.jpg

• heubrewer
• Mar 14, 2015

image.jpg

• heubrewer
• Mar 14, 2015

image.jpg

• heubrewer
• Mar 14, 2015

 

• 

Reactions: gary s

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

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• Mar 14, 2015

• #16

That's some mighty fine looking Brisket    Nice Job    

Gary

 

b-one

Legendary Pitmaster

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Aug 31, 2014

8,954

1,562

Michigan

• Mar 14, 2015

• #17

Looks tasty for sure!

 

heubrewer

Meat Mopper

Original poster

Thread starter

Jun 9, 2014

266

42

Chicago Area

• Mar 15, 2015

• #18

So to continue the thread, today I decided to make "burnt ends" from the point half.

Cubed to around 1/2" or so on each side and glazed with a dilluted Sweet Baby Ray Original BBQ sauce.

I always finish the burnt ends on my 22" Weber Kettle. Used Kingsford Standard and chunks of Mesquite.

The MES 30 is not getting a break on this beautiful day, it is going to be used for my weekly stealhead smoke

Cubed brisket waiting for that sauce coating. Stealhead brining getting ready for the smoke

image.jpg

• heubrewer
• Mar 15, 2015

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• heubrewer
• Mar 15, 2015

One of the two fillets of stealhead

image.jpg

• heubrewer
• Mar 15, 2015

Both cookers getting a workout

image.jpg

• heubrewer
• Mar 15, 2015

Will post the finals when they are done

 

heubrewer

Meat Mopper

Original poster

Thread starter

Jun 9, 2014

266

42

Chicago Area

• Mar 15, 2015

• #19

A couple of more pics, this is Q=View right

Here is my setup for the burnt ends

image.jpg

• heubrewer
• Mar 15, 2015

ZOOM

image.jpg

• heubrewer
• Mar 15, 2015

 

• 

Reactions: aceoky and gary s

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Mar 15, 2015

• #20

Looks mighty tasty   Good Job    

Gary