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FINALLY finished brisket/pastrami semi q-view

post #1 of 7
Thread Starter 
Wow. This is my 2nd smoke, with the frst being 2 fatties. I bought a 4 lb flat last week. I started soaking it Saturday morning around 8 AM, with plans on smoking it around noon. No dice, it rained like pouring piss out of a boot all day. So, I soaked my brisket for around 28 hours, changing the water every 2 hours.

I thought I would plop this small cut of meat in the smoker at 225 for 5-6 hours, foil for a couple, and eat it tonight. BZZZZZZZT. Wrong.

To start with, I thought I had way more spices in my cabinet than I actually do. I was going to use pepper, coriander, and garlic and onion powder. I didn't have enough pepper to grind fresh, so I used canned pepper, I had no coriander, so I used what I had: canned black pepper, Old Bay seasoning (which I NEVER run out of), and garlic powder.

I put it in the MES around 12:00, and it didn't reach 160 until 9 PM! I then double foiled and put it in the cooler for 2 hours. Here it is sliced up. If I do say so myself, it is pretty damn good!

I need a better knife or way to carve, as I was watching the Lady Vols and carving and almost lost a knuckle. I'm thinking of calling in sick tomorrow so I can eat a sandwich for breakfast. biggrin.gif
post #2 of 7
You're not kidding, that is a small brisket wink.gif Q-view needs work.

Anyway, it looks good from what I can see. It's my favorite meat on the smoker so I can appreciate your efforts.
post #3 of 7
Thread Starter 
Sorry on the q-view, hence the semi q-view in the title. I grabbed my cell and took the picture with it. You know, if I were to ever get organized, have all of my spices in the cabinet, a good carving knife, my digital camera charged and ready, I'd be dangerous. PDT_Armataz_01_30.gif
post #4 of 7
It sure looks tasty Voldaddy.PDT_Armataz_01_37.gif
post #5 of 7
Looks great Vol. I am doing one today ...in the rain. PDT_Armataz_01_05.gif

Should be loads of fun.
post #6 of 7
Thread Starter 
Well, we had sandwiches last night, and they were excellent. I nibbled on the brisket while I was slicing it after I took it out of the cooler. Then, after it sat in the fridge overnight, it tasted a little saltier the next day.

Just my .02 cents, if you are going to do one of these, I would soak overnight at the very minimum.

I'm sitting here now trying to decide what I will smoke this weekend!
post #7 of 7
Great story Voldaddy. Yep, the obsession just gets worse! pretty soon, you'll be walking through the zoo, and thinking to yourself," I wonder how that would taste, smoked"!

Keep up the good smoke!
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