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Brisket for Fathers Day Weekend! With Q-View

post #1 of 14
Thread Starter 

Happy Fathers day weekend!

 

So I got some great beef sent to me in march from my grandfather's cattle farm!  I have been saving a brisket to cook on the 4th of July weekend............    Call me weak, but I can't wait any longer!   It's now 9:30 AM Saturday June 20th and the smoke is well underway!  :-)    

 

6 AM:   First look after a night in the fridge, and 12 hours marinating... Mmmmmmmmm!

 

Gotta show both sides!

 

Fires been going about an hour now.. Almost time to begin!!!

 

She's a bit warm still..... Grrrr...  (sorry that was my belly growling)

8:15 AM Let the party begin!!!!!  Looks a bit smokey in this pic but........

 

It's just the right amount of TBS I think.. 

 

Extreme close up.. See the thin blue smoke? Me either, but it was there trust me! :-)

 

9:00 AM  I'm hungry, and bored so I think I'll cook breakfast on top of the fire box.. 

 

Well everyone, that is where I'm at as of now...  I'll post more pics when I get them!  

post #2 of 14

Looks like a Great Start, Code!!!Thumbs Up

 

Your smoke is Perfect !!!Thumbs Up

 

Keep it up & I'll be back!

 

:popcorn

 

Bear

 

PS: Stop in at "Roll Call" and intro yourself, so you can be welcomed properly!!

post #3 of 14
Looks awesome I also have a brisket going it's my first so kinda nerve racking luckily I've got ribs aswell that I know will kill it just in case had a question though looks like I'm running a similar set up as you and I've had it on for about four and a half hours running between 250 -265 and the point is already at 140 ish is this normal or should I dial it back thanks for any advice
post #4 of 14
Quote:
Originally Posted by csimkalo View Post

Looks awesome I also have a brisket going it's my first so kinda nerve racking luckily I've got ribs aswell that I know will kill it just in case had a question though looks like I'm running a similar set up as you and I've had it on for about four and a half hours running between 250 -265 and the point is already at 140 ish is this normal or should I dial it back thanks for any advice


140° in 4 hours is the minimum temp most people shoot for with a big piece of meat.

 

If it was injected or temp probed before starting, it should get from 40° to 140° IT ( Danger Zone) within 4 hours to be safe to eat.

 

So you should be in good shape.

 

 

Bear

post #5 of 14
Thread Starter 

Sounds grrrrrrrrreat!    Mine is at 158 IT right now, just about 14 minutes shy of 3 hours.   Unfortunately I didn't get a packer brisket this time, but I'm not complaining one bit!  I always take pride in cooking meat that came from my grandpa's cattle, getting a cut from a butcher is great, but this is really special knowing exactly where it came from and how it was raised!    

 

I think ribs sound like a good idea!   I'm going to have to follow along with you and throw on some spare ribs for tonight's dinner since the brisket is the star of the show tomorrow!  

 

I'll post some more pics when the ribs go on.. (can't wait!)

post #6 of 14

Can't wait to see the results. Great start! :drool

post #7 of 14
Thread Starter 

Alright alright alright, it's been 3 1/2 hours on the brisket, it's now 163.  I think I may wrap it in foil at 165.  I just tossed on a giant slab of spare ribs, and I want to add some more wood chunks to the fire box for those, perfect time to foil the brisket too to avoid giving it too much smoke exposure.  

 

Got me a nice slab, almost need a bigger cutting board! lol

 

Don't forget to rub yo meat!

 

Brisket looks good, a lot smaller all of the sudden with those dinosaur ribs beside it.

 

Well... Back to hurry up and wait time again.  Stay tuned, there is more to come!

post #8 of 14
Quote:
Originally Posted by codeblooded View Post

... too to avoid giving it too much smoke exposure....
What? Never. Lol
post #9 of 14
Thread Starter 

I like the way you think!

post #10 of 14
Quote:
Originally Posted by Bearcarver View Post


140° in 4 hours is the minimum temp most people shoot for with a big piece of meat.


If it was injected or temp probed before starting, it should get from 40° to 140° IT ( Danger Zone) within 4 hours to be safe to eat.

So you should be in good shape.


Ok awesome thanks for the reassurance I just reached 160 an foiled it after about 7 hrs so I think I should be on pace for the way my meat is cooking haha hopefully I also like the way yall think and had my wife pick up ribs aswell raised and butchered here in Oregon
post #11 of 14
Looks good, I like a big rack. biggrin.gif
post #12 of 14
Quote:
Originally Posted by brandon91 View Post

Looks good, I like a big rack. biggrin.gif
Yes Sir nothing better then getting your hands on a big rack on Father's Day.
Dam this site is not helping one bit with my diet not one bit.
post #13 of 14
Thread Starter 

Well folks, here is the finished brisket, drum roll please............

 

Maybe I over estimated the needed foil.... Oh well, lets look inside!

 

WHEW!!!!!!!!!!!  This one turned out good!  I just sliced off some testers as shown so far, but it is GOOD!   I'm *supposed* to be serving this tomorrow, so I know better then to keep cutting "tasters" off!  LOL     

 

Have not gotten into the dinosaur spare ribs yet, but they are looking just as pretty!  I'll post those pics soon though!

 

Thanks for looking at my brisket smoke!  And thanks for the comments!  

 

-Scott

(codeblooded)

post #14 of 14
Yummy I'll be over shortly. Oh by the way I lost your new address what was it. I'll bring a nice bottle bourbon and cigars.
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