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First Brisket smoke! With QView

post #1 of 17
Thread Starter 
Went to Sams club yesterday and picked up a 6#black angus flat. Fired up the WSM this morning with 3 chunks of hickory and a chunk of peach. Got it rubbed down and ready to get it on the smoker. Gonna run it at 250.

Before rub:

After rub


Just did the basic SPG for the rub. Not sure if I'm gonna foil it or not. Suggestions?
post #2 of 17

Gunna be good,  I'll be watching

 

Gary

post #3 of 17
Thread Starter 
Just put it on the WSM
post #4 of 17

lookin good cant wait to do it myself

post #5 of 17
post #6 of 17
Thread Starter 
2 hours in and holding steady. Had a slight hiccup. Lid wasn't completely on when I put the brisket on and the temp spiked to 280. Shut everything and got the temp back down in about 10-15mins. Hope it doesn't affect it too bad.
post #7 of 17
Thread Starter 
4 1/2 hours in, temp at 162
post #8 of 17

Looking good,   A little extra heat doesn't hurt a thing

 

gary

post #9 of 17

Hey , Phil . try it with no foil , and don't open it too much . . .

 

Just a suggestion . . .

post #10 of 17
Thread Starter 
Well... I think it's done. Hit it with the thermapen and was reading anywhere 193 and 203 in spots. Letting it rest now. Should I let it rest in the foil with the beef stock I wrapped it in or rest it in a new foil pack without the stock?
post #11 of 17
Quote:
Originally Posted by egledhill View Post

Well... I think it's done. Hit it with the thermapen and was reading anywhere 193 and 203 in spots. Letting it rest now. Should I let it rest in the foil with the beef stock I wrapped it in or rest it in a new foil pack without the stock?

 

 

Either way is fine for resting once it's been vented.   Did you pull it from the smoker based on the thermapen readings ?  Or did you do the probe test for tenderness ?

post #12 of 17
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post


Either way is fine for resting once it's been vented.   Did you pull it from the smoker based on the thermapen readings ?  Or did you do the probe test for tenderness ?

Yeah I went off the temp. It was a mistake. It was still a little tough. Next time I'll do it for tenderness. Taste was spot on what I wanted, just a little tough still
post #13 of 17
Looks good to bad it was a little tough just go buy another and keep practicing! biggrin.gif
post #14 of 17

Sometimes they are just tougher than you like,   You can make chopped and no one will ever know

 

Gary

post #15 of 17

Thanks for all the info guys I'll try one .Maby this weekend if the weather hold out.:icon_wink:

post #16 of 17
Looks great!!! Also, thanks Gary for posting the link on thickness vs weight to determine cooking time. Those links will come in handy today.
post #17 of 17

Keep us posted

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