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First Packer Brisket!! witih q-view

post #1 of 19
Thread Starter 

Bought an 11.7lb brisket at Kroger...

 

Applied Jeff's Rub...then put in at 225, with a combo of cherry and pecan wood chips in a MES40.

 

 

Put beans in to catch the drippings!

 

After 5 hours, wrapped at 165, put in a can of beef broth

 

 

Can't freaking wait for it to get to 190! Burnt ends are happening as well. More pics to follow

post #2 of 19
Looks mighty good..... icon14.gif
post #3 of 19
Hey all, new here, attempting to smoke a brisket for the first time.
Using lump charcoal and hickory. 10 pounder, been on for 4 hours, and seems to be "stalling" in the low-mid 130's. From what I've read, stalls normally happen at around 160.
Any info or advice appreciated!
post #4 of 19

It does look good, you're more dedicated than I am!  I have never gotten up in the middle of the night to start a smoke.  Of course sometimes I'm the only one awake a 1am when it is finally ready.

post #5 of 19
Thread Starter 

This baby is cruising along. IT of 183 after 7.5 hours. Planning to take to 198ish, rest for about .5hours, then separate the point for burnt ends.

Oh and I added in some ribs for the hell of it.

 

post #6 of 19
Wow looks great! Love burnt ends they are like meat heaven
post #7 of 19

Looks like everything's going as planned!

Haven't tried Jeff's Rub on a brisket. Can't wait for the sliced pics :drool

post #8 of 19
Quote:
Originally Posted by DDBBQing View Post

Hey all, new here, attempting to smoke a brisket for the first time.
Using lump charcoal and hickory. 10 pounder, been on for 4 hours, and seems to be "stalling" in the low-mid 130's. From what I've read, stalls normally happen at around 160.
Any info or advice appreciated!


That's not uncommon, just roll with it!

post #9 of 19
Thread Starter 

Took 9 hours to get the 12lb'er to 195. I munched at the burnt ends before they were actually burnt ends. Pretty damn good. They have about 1.5hrs to go, and at that point the flat will have rested for about 2 hours in the oven in foil

 

post #10 of 19
Quote:
Originally Posted by stlsmoker85 View Post
 

Took 9 hours to get the 12lb'er to 195. I munched at the burnt ends before they were actually burnt ends. Pretty damn good. They have about 1.5hrs to go, and at that point the flat will have rested for about 2 hours in the oven in foil

 

 

 

:icon_eek:

post #11 of 19
Thread Starter 

The food turned out amazing...Brisket, burnt ends, beans, and ribs...#murica

 

 

 

post #12 of 19
Quote:
Originally Posted by stlsmoker85 View Post
 

The food turned out amazing...Brisket, burnt ends, beans, and ribs...#murica

 

 

 

 

First packer looks like a success. Job well done!! :drool
:Looks-Great:
post #13 of 19
Thread Starter 
Quote:
 
First packer looks like a success. Job well done!! :drool
:Looks-Great:

 

Thanks! I was pretty damn happy with everything. I don't think I could ever make a brisket without doing burnt ends...they are just too good!

post #14 of 19
Quote:
Originally Posted by stlsmoker85 View Post
 

 

Thanks! I was pretty damn happy with everything. I don't think I could ever make a brisket without doing burnt ends...they are just too good!

 

Burnt ends are amazing. They work great in a chili or to make hash!

post #15 of 19
Nice looking buffet!drool.gif
post #16 of 19
Nice....
post #17 of 19

looks like good eats!

 

Happy Smoking

phatbac (Aaron)

post #18 of 19

:Looks-Great:

post #19 of 19

 

Originally Posted by stlsmoker85 View Post
 

The food turned out amazing...Brisket, burnt ends, beans, and ribs...#murica

 

 

 

 

Great job smoking all that at once!

 

points1.png 

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