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Brisket and Ribs with qview..

post #1 of 17
Thread Starter 
Been letting the brisket and ribs sit over night.. the ribs have been rubbed down with jeff's. and the brisket has a rub that i kinda threw together myself. its a mixture of a beef rub and a cajun seasoning that i bought at the store. along with a couple sprays of apple juice.. i'm getting them started now and i'll take more pics as the day goes on. I'm hoping to pull the brisket. :)

post #2 of 17
Good luck TBone...keep us posted. Have a great day!!! PDT_Armataz_01_37.gif
post #3 of 17
Thread Starter 
ok here is a question.. this is the first time i've used 2 meters going at once. i have 1 in the brisket, and one in the smoker to get the right temp.

its been going for just over an hour now and my smoker temp is going between 220 - 225 and the brisket is already up to 144. not sure if thats too soon or not.? i have the probe in the thickest part. and its on the 2nd from the top level of the smoker.

is there any tricks to this or am i doing it right?
post #4 of 17
How many pounds is your brisket?

I'm curious to see how yours turns out as I've never had much luck with pulling briskets. Slicing yes but pulling no.
post #5 of 17
Thread Starter 
its about 2.5# small one. since i'm making ribs too and really its only me and my wife.

think i should cook at a lower temp even.?
post #6 of 17
Naw your temp is right on. Its cooking fast because it is a smaller cut of meat. Average cook time @ 225* is 1.5 hours per 1 pound of meat.
post #7 of 17
Looks good to me and the time Placebo talked about should do it. Wish I couls get a small brisket. I usually get one 15 to 25 lbs and ending cutting in into. Them I end up with a small end and a large end. Both to large for us.

post #8 of 17
Thread Starter 
ok cool. just did my first spray of apple juice on the brisket and ribs and flipped them. hopefully i can get this stupid thing pullable.
post #9 of 17
Thread Starter 
ok, here are the ribs.. i have to say, i was very surprised by jeff's rub. AWESOME.!! i went to pick up the ribs to take off the rack and the bone came, but, the ribs didn't. came clean off.!!! and its SO good.!! looks a little dark. but, not burnt and not over done at all.

and the brisket.. hmm.. don't know what the heck i'm doing wrong with getting it to pull. i did everything right... i thought anyway. I didn't mess anythin gup though. its still really tender and tastes great. just not pulled. :)

post #10 of 17
For the brisket, what did you take the internal to out of curiosity?
post #11 of 17
Thread Starter 
it sat at 170 for the longest time. must have been the plateau. i forgot to read it after i took it out of the cooler. but, it was really moist. just not pullable.
post #12 of 17
The best brisket I have done is a cook with cherry smoke at 225 for 5 hrs then 3-4 hrs wraped in foil. Then I take it off the smoker thru it into the fridge over night then into the oven to 200. Man it fall apart. I have done this with butts too.
post #13 of 17
You basically got it hot enough to slice it. I do 180. However, if you want to pull it, you need to do 200 degrees.

All in all it sounds like a success and a good smoke. That's what makes this fun, always something to try the next time.
post #14 of 17
Thread Starter 
so maybe i should have let it sit in there for a while longer.?? or maybe even turned the heat up a hair.? till it gets to the 190ish mark before wrapping it and putting it in the cooler.?
post #15 of 17
Leave it until you hit an intenal of 195 and then into the cooler. After an hour or so of resting, it will get itself to 200. Then you can pull it.
post #16 of 17
Well it sure looks good TBone!
post #17 of 17
Nice job T, keep up the good work!
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