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beef brisket first time tomorrow! qview

post #1 of 9
Thread Starter 
Here's what I got going tomorrow! Beef broth and Worchesthire with onion and garlic powder! Injected and poured over it until tomorrow.


post #2 of 9

Nice one....I'm well over due to do another briskey....

 

Waiting for the Q-view tomorrow.......

post #3 of 9

Nice Brisket .  Should be great .

 

IMHO , I cook at 225*F and do not wrap during cooking .

 

 and track the Internal Temp. to around 200*F and do a Tooth Pick test

 

 

Hope you have a good time , don't get all shook up  over the stall , around 165*F .

 

Have fun and . ..

post #4 of 9

Where is the Q-View?   C'mon man don't keep us waiting.  I'm with Old School....I never foil anything!!!

 

Scott

post #5 of 9
This smoking yet? Looking forward to tossing one on myself!
post #6 of 9
Thread Starter 
here's only photo I got of the finished product. 11 pound brisket all gone with 10 people. Super tender! Put on at 630 and at 2 I put in the thermometer and it was reading 196 so I penned the flat and it was 185. Kept it going and at 4 wrapped and let it rest for a hour. Only time we wrapped was then. Had good flavor and kept it simple with some seasonal salt on it when it went on the smoker.

Smoke ring wasn't to deep maybe a quarter inch.
post #7 of 9

Hey That is a nice looking Brisket  Good Job

 

Gary

post #8 of 9
Glad it turned out it looks like it was tasty!drool.gif
post #9 of 9
Thread Starter 
Thanks guys. First time doing it and I'll be definitely doing it again and inject again. Tooth pick test was thermometer test which went in very easy.
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