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starting to get worried..... with Q VIEW!!

post #1 of 17
Thread Starter 
as you may have seen, this is my first brisket.. i put er on at 4:30 am.. its now about 4:40 p.m. 12 hours later.. i just touched 168 degrees on the flat end of the brisket.. a little less towards the point.. so, i said what the he11 and wrapped er up.. the weird thing is after i wrapped er up, i stuck the thermometer in on the flat end and it read like 10 degrees less.. both digital and reg. thermometer???

i guess ill just see what happens...

post #2 of 17
Don't give up on it. Let it go til it gets up to the temp you are after. You'll be glad you did.
post #3 of 17
Boy does that look awesome

Make sure to take a nice picture of the smoke ring
post #4 of 17
Yea, what Cheech said. You can finish it foiled in the oven at 275F if you are really in a hurry.

Take care, have fun, and do good!


post #5 of 17
looks great now I am really hungry.

I get to settle for a meat loaf that has been on for 3 1/4 hours now & @ 140* 20 more to go.

Notice no mention of time cause the meat tells you when it is done not the clockicon_confused.gif
post #6 of 17
Thread Starter 
ok.. she hit 190..

ive got it double wrapped in foil and a towel sitting in the cooler..

it will sit about an hour and a half and we will she how it is.. im kinda excited..

ill take some pics of the final product.. PDT_Armataz_01_26.gif
post #7 of 17
Good job. The hardest part is not rushing it. As was mentioned before, this thing is done when it's done, not when some clock (or hungry looking guests) think it should be :)
post #8 of 17
Thread Starter 
well.. after letting it rest for about an hour and a half, i sliced into it.. seemed very tender but, taste was blah... was like a plain ole beef roast.. i must have missed something??? maybe not enough smoke, maybe not enough rub?? not real sure.. i wasnt impressed at all... kinda depressed actually.. 14 plus hours of work to get nothing special... PDT_Armataz_01_10.gif
post #9 of 17
hmmm... what rub did you use? How about wood? How long did you keep smoke going over the meat? Do you like heavy smoke flavor or light flavor? These things will help us find out why you may have a lack of flavor.
post #10 of 17
No need to be depressed. Getting a brisket to be tender is a fantastic first step. You can adjust the smoke and rub easily. Tender is good!!

Take care, have fun, and do good!


post #11 of 17
Thread Starter 
i used some rub called dizzy dust.. also, injected it with apple juice..
used apple chips. i prefer a light smoke taste but, honestly this didnt have any smoke taste except the very outside.. (bark)??
post #12 of 17
The great thing about smoking is that almost always you can eat your mistakes.

Next time try a different rub, a little heavier, until you find one you like. You can taste the rub before hand to see if you will like the over all taste of it, but it will change a little when it blends with the meat and juices.

For brisket you might try hickory or pecan (some prefer mesquite, but you said a lighter smoker flavor). Save the apple for a lighter meat such as pork.

All you need is time and testing to find what you like. Don't give up on brisket. Maybe even give the SmokeyOkie method a try. I find it one of the best flavors for brisket so far.

Keep Smokin
post #13 of 17
Here is a rub that cajunsmoker posted for me when I was asking for a brisket rub. I like it on beef.

4 TBSP Splenda brown sugar (if regular brown sugar use 8 TBSP)
1 TBSP Red Pepper (cayenne)
1 TBSP Chili powder
1 tsp Black Pepper
1.5 tsp dry mustard
1.5 tsp onion powder
1/2 tsp white pepper

Hope this helps.

Take care, have fun, and do good!


post #14 of 17
That's an awsome looking briskets and that's the hard part! You can always sprinkle something on it before you eat it too. Next one will be good inside and out!
post #15 of 17
i had a pork butt do the same thing last weekend,it turned out well however.

post #16 of 17
Looks awesome .....maybe next time run your smoker a tad hotter and use some hickory or mesquite at the start and finish up with the apple , also after sittin overnight ( or 2 ) it tends to be much better ( like a stew ) with it's fun icon_mrgreen.gifwink.gif
post #17 of 17
I marinated two from Sam's on Kraft Zesty Italian overnight, rinsed, and used Jeff's rub. Let it rest for a couple hours. Heaven. Make sure to cut against the grain.

Zesty Italian marinade and SmokyOkie sear next time...

How 'bout them PATS?
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