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Birthday Brisket Smoke with Q-View

post #1 of 11
Thread Starter 
Smoked a 14 3/4 lb brisket for my birthday. My typical brisket smoke, split a full Costco Prime packer and smoked overnight at 240F in my MES 30. Used pecan wood this time instead of cherry or other fruit wood. Also rubbed with Weber brand Chicago steak seasoning prior to the smoke. Per usual method, I did not wrap. After the smoke I let both halves rest in Al foil over 1 hr prior to slicing

Ended up smoking for 17 hrs until the point half reached 202 F and more importantly it passed the toothpick test.

Here are some pics

Flat half just out of the smoker



Point half out of the smoker



Flat half sliced


Point half sliced

post #2 of 11

Happy Birthday!  Looks like it turned out great.

post #3 of 11

Nice bark!! :drool

post #4 of 11
Great! I still want to do a brisket myself. I prefer my beef rare to medium. What IT should I take it to?
post #5 of 11
Quote:
Originally Posted by mummel View Post

Great! I still want to do a brisket myself. I prefer my beef rare to medium. What IT should I take it to?

You gotta take a brisket to well done (195-205*IT). At medium or med rare it would be so tough you couldn't eat it.

Red
post #6 of 11

That does look good... :drool:

post #7 of 11
Quote:
Originally Posted by mummel View Post

Great! I still want to do a brisket myself. I prefer my beef rare to medium. What IT should I take it to?

As Red said unless you want to go sous vide. Search sous vide brisket it's a great post! The proper equipment and following the proper way to do it would be vital for food safety but it can be done!
post #8 of 11
HB, happy bday and nice brisket!
post #9 of 11
Happy anniversary of your birth! Mine's coming up tomorrow. # 61.

I'm also smoking a brisket and a couple smaller pork butts on Saturday.

I took my last brisket to 203 and thought it was still tough. Everyone else liked it, but I wasn't too pleased. IMO, it didn't even taste like beef. Oh well.

Maybe I'll just stick to pork. LOL!
post #10 of 11
Thread Starter 
Thanks all. It was great smoke. Still have some of the point left that I froze for later. Came out very tender, perhaps a bit too tender as it fell apart a bit during serving, still no complaints from the guests.

Yes brisket must be cooked to internal temps of 195F or more. I am a rare/medium rare steak lover but steak and brisket are two entirely different cuts of meat and need to be cooked as such.

HB99 congrats on the birthday and DO NOT give up on brisket. What type of cooker do you have?
I am surprised that taking it to 203F was not enough but you never know. Also ensure you cut across the grain. Still I would never pass up pulled pork took some out of the freezer from about a month ago.

Thanks again for viewing
post #11 of 11

I have a WSM.  203F was not tender even after a 2 hour rest.  Oddly, the flat was not as tender as the point.

 

The last brisket I did was melt in your mouth great.

 

Good news:  I just received a DigiQ DX2 in the mail.  I'll be using it within a week or two.

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