First Brisket smoke! With QView

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egledhill

Smoke Blower
Original poster
Oct 18, 2013
75
11
Pittsburgh, PA
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?
 
Gunna be good,  I'll be watching

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

gary
 
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?
 
Last edited:
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 ?
 
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
 
Looks good to bad it was a little tough just go buy another and keep practicing! :biggrin:
 
Sometimes they are just tougher than you like,   You can make chopped and no one will ever know

Gary
 
Thanks for all the info guys I'll try one .Maby this weekend if the weather hold out.
icon_wink.gif
 
Looks great!!! Also, thanks Gary for posting the link on thickness vs weight to determine cooking time. Those links will come in handy today.
 
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