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Brisket Time Again (Qview)

post #1 of 19
Thread Starter 

I didn't get around to live posting this as I was entertaining some guests, but better late than never.

I started with a 13lb packer that I rubbed Thursday night with a 50/50 mix of turbinado sugar and Tatonka Dust and put on the WSM at midnight at 250F.

I experimented a little bit this time for fun. I smoked this one fat cap down for the entire smoke (unwrapped) and mopped with  CheffJJ's Brisket Multi-Mop sauce on the meaty side every hour or so until IT was at 180F.

Finished IT was 196F when the toothpick test passed. Separated the flat and wrapped in butcher's paper and let rest in te cooler for 2 hours while I made burnt ends and got some other fixin's ready.

Served brisket with Rivet's Kansas City Style Brisket Finishing Sauce (Good Stuff!)

I feel this was my best brisket yet.

 

QView!

Rubbed and waiting

The morning after peek while breakfast goes on

 

Ready for separation (I seem to have lost all the burnt ends pics :th_crybaby2:

 

Flat after resting, ready to be sliced

 

Sliced pics

 

 

 

Plated up with a fresh garden salad and some southwest style smoked stuffed mushrooms.

 

 

 

Overall a really good smoke, will be doing this method again.

Thanks for looking and Happy 4th to the folks in the south!flag.gif

post #2 of 19
Wow looks great!
post #3 of 19

Nice photos, looks like it came out well.  I know my wife would passup the brisket and go straight for those smoked mushrooms.  Do they celebrate 4th of July in Canada?

post #4 of 19
Thread Starter 
Quote:
Originally Posted by smokingrookie View Post

Wow looks great!

 

Thanks!

 

Quote:
Originally Posted by Aggie94 View Post
 

Nice photos, looks like it came out well.  I know my wife would passup the brisket and go straight for those smoked mushrooms.  Do they celebrate 4th of July in Canada?

 

Thanks!

We celebrate Canada Day on July 1st :biggrin:

post #5 of 19

O Canada!  Alberta sure is a beautiful place.

post #6 of 19
Thread Starter 
Quote:
Originally Posted by Aggie94 View Post
 

O Canada!  Alberta sure is a beautiful place.

 

It's kind of like the Texas of Canada :icon_biggrin:

post #7 of 19
Nice looking smoke! To bad there's no pic's of the burnt ends there my fave!
post #8 of 19
Thread Starter 
Quote:
Originally Posted by b-one View Post

Nice looking smoke! To bad there's no pic's of the burnt ends there my fave!

 

head-wall.gif

post #9 of 19

That looks amazing!

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

 

It's kind of like the Texas of Canada :icon_biggrin:

:canada-flag-68:

post #11 of 19
Looks awesome Duke ! Tasty lookin meal !
post #12 of 19

DB That looks real good to me,I like the extra thin knife slice.Good Job.

 

Richie

 

:points:

post #13 of 19

Looks awesome. What size WSM (or UDS... hard to tell form that angle) is that? Because it looks as if it barely fit W/O the point and flat separated

post #14 of 19
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Looks awesome Duke ! Tasty lookin meal !

 

Thanks WHB!

 

Thanks for the points too!

 

Quote:
Originally Posted by tropics View Post
 

DB That looks real good to me,I like the extra thin knife slice.Good Job.

 

Richie

 

:points:

 

Thanks tropics!

And thanks for the points!!

 

Quote:
Originally Posted by jcollins View Post
 

Looks awesome. What size WSM (or UDS... hard to tell form that angle) is that? Because it looks as if it barely fit W/O the point and flat separated

 

Thanks! It's an 18" WSM, and yes it just barely fits in there, I rest it on the grate handles and it kind of bends in there perfectly though. Haven't had to separate one to fit yet.

 

th_wsmsmile0ly.gif 

post #15 of 19
Thread Starter 

Here you go @b-one!

Made up some quick burnt end hash for dinner tonight with peas. First time trying this. Delicious stuff!!

 

 

 

post #16 of 19
Thread Starter 

Also, the guests we had for dinner that night got a nice brisket care package to take home and the next morning they made some eggs benedict with it.

I told them them they were in charge of breakfast on my next brisket smoke!! :drool

 

 

post #17 of 19
Quote:
Originally Posted by DukeBurger View Post

Here you go @b-one
!
Made up some quick burnt end hash for dinner tonight with peas. First time trying this. Delicious stuff!!









Tasty!
post #18 of 19
Nice work with the Tatonka Dust on your brisket, very nice looking cook!
post #19 of 19
Thread Starter 
Quote:
Originally Posted by MossyMO View Post

Nice work with the Tatonka Dust on your brisket, very nice looking cook!

 

 

Thanks, Marty! :sausage:

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