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First successful brisket smoke w/qview

post #1 of 17
Thread Starter 
I've smoked brisket two other times on my electric ECB to less than stellar results. This was my first attempt using my new propane GOSM and techniques learned from this site. The info on this site in great. Anyway, I took a 6 # flat cut and rubbed it down and let it sit at room temp for about an hr (next time I will marinate overnight). I also smoked 4 racks of spares (sorry, no qview, still learning), 2 with a Jeff's naked rub (delicious) and 2 with a very sweet rub for the wife. I put them all on the smoker at the same time (0830). The ribs came off approx 6.5 hrs later and were great. The flat hit 160 in about 7 hrs, at which time I foiled lightly. It hit 185 about 2 hrs later (seemed kind of quick?). Here are the pix:

The meat was delicious, very juicy and tender, but I want more smoke. I had some nice smoke rings on the on the tips and sides, but not the top. After seeing the smoke rings on the ribs (almost to the bone), I was surprised to not see more on the brisket. Am I being too picky?

post #2 of 17
Looks great PDT_Armataz_01_37.gif Don't worry about smoke rings as long as you get the taste
post #3 of 17
looks real good!!! super moist, was it real tender??

As far as the smoke rings....did you get the smoker set up with TBS coming out before you put the meat on?? That first couple of hr's is critical for smoke absorbing into the meat. Have to get it exposed before the outside pores close up.

What kind of wood??

Just my 2cents
post #4 of 17
Thread Starter 
I think I did put the meat on too soon. For the first time, I replaced the original smoke tray with a 10 in iron skillet. I filled the skillet about half full of soaked hickory chips, keeping the chips away from the center. I put the meat on about 5 min after inserting the skillet and chips. About 3 hrs into it, I threw a small handfull of chips into the center. Now, I never really did see any smoke, but about 20 min in, I started to smell it. I followed RichTee's advice (if you smell it, it's there) and let it go. I kept the temp at 225-245 during the entire process. I was worried that I wasn't getting enough smoke until I pulled some of the spare rib trimmings off at about 2 hrs. They were tasty, with a decent smoke ring. When I pulled the ribs off, they were beautiful. Of course, ribs are a lot easier than brisket. Next time, I will show more patience and wait 15-20 min before putting the meat on. Thanks for the replies.
post #5 of 17
PDT_Armataz_01_37.gif Looks awesome!
post #6 of 17
That sure is a juicy looking brisket. Can't wait to eat some of mine now.!

Great q-views.
post #7 of 17

Great Looking Brisket

Hey Mike...Great looking Brisket. PDT_Armataz_01_37.gif

post #8 of 17
That brisket looks awesome!!! Props on the clear q-vue detailing just how juicy that sucker was. PDT_Armataz_01_37.gif
post #9 of 17

Ya got it going on there. This q-view thing is a killer when your hungry. Great smoke.
post #10 of 17
Great tasting results is the real passing of the test! Sounds like you passed. Got 2 briskets under my belt now, one great, one not so great. You reminded me that I have half a brisket smoke in the freezer that I'm taking out RIGHT NOW!
post #11 of 17
If you are using a skillet, I would not mess with soaking the wood. Did the wood burn completely to ash? The brisket deffinately looks very moist and juicy.
post #12 of 17
Meat looks awsome. I reccomend using chunks of wood and add a couple of unlit charcoal briketts...that will help with the smoke ring and the flavor.
post #13 of 17
Golf, good looking briskett. I smoked my first one yesterday with so-so results. Mine looked the same as yours, but not nearly as juicy. Your smoke ring looked exactly like mine. when did you hit your plateau? I hit mine about 6 hours in (6#'der) and it sat there for about 3 hours before I had to pull it and put it in the oven. I think that was my downfall. I had no choice becuase I had my whole family over for dinner. Turned out ok, but not nearly as juicy. I think next time I may follow the advice of others and cook the day prior to make sure I don't run into a time crunch. Godd job!
post #14 of 17
you did a wonderful job!! I am like you wife, I like it a little sweeter also :)
post #15 of 17
Thread Starter 
Capn Dan, the wood chips did not burn to ash. This was the first time I ever smoked without seeing any smoke. The smoke was there, my ribs were a testament to that (wish I had qview). I may try not soaking some of the chips or try what crockadale recommends (chunks and charcoal). Dganor, I ran errands from hour 2 to hour 5, so I don’t know when it hit the plateau, but at hour 5 it was 145, hour 6 was 148, and hour 7 was 160. My times are far from accurate, but I plan to take better data next time. And I’ll take more pix. By the way, this evening (two days after the smoke) I wrapped the ribs and sliced brisket separately in aluminum foil and heated in a 225 deg oven for an hour. Turned out fine, not quite as juicy as when they came off the smoker, but very tasty.
post #16 of 17
not only a nice looking piece of meat, But nice work with the knife..what kind do you use.
wish folks would show off their cutting tools also. that has to be an importent part of SM
post #17 of 17
Thread Starter 
Coyote, I agree. I used a JA Henckels international chef's knife. I don't have the whole set, but I plan on completing it soon.
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