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4 more Briskets with Qview

post #1 of 22
Thread Starter 

I've decided that I'm having so much fun on this forum that instead of just posting all my pics and info at the end in one post, I will enjoy the journey with my SMF friends along for the ride. So, Monday night, I will start 4,12-14 Pound Briskets for a noon company lunch on Tuesday.  I have just read the long thread Danny, KC5TPY, started and I am loaded with new information to make the next Briskets even better than the first.  So, here's my pile of Hickory just waiting to be called into service.  Will try to find some apple to go with this.  Plan to start around 8 PM or so giving myself plenty of time. Using my stick burner offset RF.  I think to keep things interesting, I will do one or two fat up and the others fat down with he point toward the heat end.  I will do one of the fat down with SPOG and another with Jeff's rub. Should be an interesting experiment.  How often do you get the chance to adjust variables on the same cook with different large hunks of meat. 

 


Edited by brimcconnell - 12/16/15 at 3:50pm
post #2 of 22

I'll tag along!  Since you've been studying, this should end nicely!

post #3 of 22
Thread Starter 

Tis the evening of the fun.  All four Briskets have been trimmed to make getting to the point easier when they are done.  Will be an all nighter but my brother is here to help keep me up for the night.

All four Briskets on the smoke.  Doing three fat cap down and one fat up.  All point side toward fire box.

All rubbed with EVOO and two with SPOG, two with a commercial rub we had from the last Briskets.


Starting the fire.


a little TBS and we're off to the races.

post #4 of 22
Nice start!
post #5 of 22

Looking good!  110.gif

 

Mike

post #6 of 22
Good luck on your overnight smoke. Hope you're on the clock for this one.
post #7 of 22
Thread Starter 

It's 5:00 AM.  Briskys are looking good.  IT is between 165 and 180.  Been keeping the CC a little warmer on this cook.  Current outdoor temp is about 43 deg F. with a light breeze. I did swap the two in the back for the two in the front, toward the firebox even though my rig keeps a pretty steady temp.  Just threw the bird on.  I'm guessing a couple more hours should do the trick on the Brisky and then I will crank it up to get a crispy bird skin.

post #8 of 22
Sounds like everything is going good. It's only 14 here right now, a bit chillier than your 43!

What type of pit are you running?
post #9 of 22
Thread Starter 

i

Long night but well worth it.  Three briskets finishing up and one 21 LB turkey.

Turkey was put on about 4AM.  Took Briskets off when they hit and IT a little over 200 F and were very probe tender.  Cut off the points and wrapped the flats. 

A slice of the point getting ready to chop and re-season add sauce and back in the smoke.  I used an aluminum pan with foil lid.  Burnt ends ended up being the absolute best part of the whole thing. Brisket was good, moist and flavorful.  The outside was a little tough and dry but the inside was good.  May be a good reason to wrap earlier and let continue cooking in foil or maybe butchers paper.  Thoughts?

 

 

Though out of focus, pretty good looking meat.

 

A little better picture of the whole Brisket.

Tender, moist.  held up it's own weight but took just a bit too much pressure to pull apart.  Getting better with each try. 

post #10 of 22
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Sounds like everything is going good. It's only 14 here right now, a bit chillier than your 43!

What type of pit are you running?


I'm using a trailer mounted stick burner, offset RF.  I did this smoke for my work crew and they were very impressed.  It made quite a statement and everybody loved it.

post #11 of 22
I was wondering if those were done yet!

Looks like you folks nailed it! I could almost smell it from the pics. Nice work.
post #12 of 22

Nice Brian!  I like some bark on my brisket.  I like the pull apart texture also, but have been having difficulty achieving it.  I have had two fall apart briskets my last smokes.

 

Mike

post #13 of 22
Thread Starter 

Thanks all.  It was a good smoke.  Everybody raved about the meat and the burnt ends so must've been mostly good.  Those all night smokes kill me but it was certainly worth the effort.

post #14 of 22

I has a nice color and smoke ring. And yes those all nighties take it out of you the next day.Was it tender or chewy? Sometimes it doesn't hurt to take it up another 10 or 15degrees to make the membranes separate on the meat.. The cut of meat can come in to play also. Looks like you nailed it pretty good from this end.

 

HT

post #15 of 22
Quote:
Originally Posted by mike5051 View Post
 

Nice Brian!  I like some bark on my brisket.  I like the pull apart texture also, but have been having difficulty achieving it.  I have had two fall apart briskets my last smokes.

 

Mike

Sometimes the cut of meat you get will fool you and nothing you do will make it pull apart, just make sure its well done and let 'er rest a while to tighten up. You get luck most of the time and get good tender cuts of brisket but every once in a while you get some what I call "range beef".

post #16 of 22
Thread Starter 

Thanks for the input HT.  For the most part, everything was nice and tender.  I did 4 and three were good, one was great.  The one that I did fat up was the best but there were other variables like placement in the smoker relating to the heat.  The best one was furthest away from fire but there was another one there as well.  I did cook a little hot 250 with a few spikes over that. There were a few tough spots on the outside where it was dry and tough to cut but most of each brisket was good.  I may try wrapping after 5 or 6 hours next time.  I really like doing briskets and will continue.

post #17 of 22
Quote:
Originally Posted by brimcconnell View Post
 

Thanks for the input HT.  For the most part, everything was nice and tender.  I did 4 and three were good, one was great.  The one that I did fat up was the best but there were other variables like placement in the smoker relating to the heat.  The best one was furthest away from fire but there was another one there as well.  I did cook a little hot 250 with a few spikes over that. There were a few tough spots on the outside where it was dry and tough to cut but most of each brisket was good.  I may try wrapping after 5 or 6 hours next time.  I really like doing briskets and will continue.


I will sometimes pull mine at 200-210 and place inside an ice chest with a couple of towells over the top so the steam can breath out yet the meat stays hot. Sometime if wrapped in foil it can come out like a pot roast. I feel it is all about letting it rest to tighten up before slicing. Those tough ends get chopped into chopped BBQ beef for sammies. Down here they call wrapping a brisket the Texas Crutch.

post #18 of 22
Nice cook! They are some lucky co-workers icon14.gif
post #19 of 22
Quote:
Originally Posted by Hoity Toit View Post
 

Sometimes the cut of meat you get will fool you and nothing you do will make it pull apart, just make sure its well done and let 'er rest a while to tighten up. You get luck most of the time and get good tender cuts of brisket but every once in a while you get some what I call "range beef".

Thanks HT, but they have been too tender!  Falling apart when slicing.  No slices to pull apart, just tender brisket.  The flavor was incredible, but not a nice presentation.

 

Mike

post #20 of 22

Good looking smoke Bri.  Sounds like an epic journey smoke.

 

The pictures make me want to go brisket shopping.

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