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Seared Brisket wtih Qview

post #1 of 21
Thread Starter 
Well, since I'm not working on the Fatty throwdown, I decided to try searing a brisket. I found this 8.5 lb point with a great fat cap and decided to give it a try.

I did things a little different though. First, I injected it with a hot, butter based marinade. I did that yesterday morning. Then, I basted it with a LA basting sauce this morning:

I then put on Jeff's rub, which I always use with a brisket:

So, let the searing begin. Got temps up around 700 degrees and let her rip:

That took some time and the flames were flying, LOL. I let it go until it was "seared":

Then, I put another lite bast on it and more rub. It's been in the smoker at 235, fat cap down, with applewood and charcol now for almost 2 hours. I think I'll pull this one as it's a point.

I'll keep this updated as far as my progress goes.
post #2 of 21
Looks real good Abelman. I'll be looking for the final Q-View later.

post #3 of 21
Thread Starter 
Thanks Ken, I've done a lot of briskets but have heard so much about searing. So, I decided it was time to try it. I'll have a good sense if it worked or if I screwed it up once it's finished. We'll see soon enough.
post #4 of 21

Yum Yum Yummy!

Wow that looks so GREAT! I have que envy now!
I am looking forward to the finale....
post #5 of 21
you are gonna love it, great sear job. spose esp with the rub on before really have bark eh!!! great job be watchin this, brisket my new favorite cut of meat. great job!!
post #6 of 21
I doub't you screwed up, think you'll love it.
post #7 of 21
Thread Starter 
Thanks guys. Brisket has been my favorite cut of meat and smoke. From the tid bits I've picked off so far, things look good. Started to mop with the basting sauce st 140. So, two basts in, at 152 and pretty much entering the plateau area.

Just made a make shift pan out of foil as I figured out I am out of stock. This will work fine for what I need it for. Anyway, here she is at 3.5 hours:

post #8 of 21
Nice looking brisket abelman. Can't wait to see the finished product

post #9 of 21
Great looking sear and it looks really good as it progresses. That is going to a tender piece of melt-in-your-mouth meat when it's all said and done!
post #10 of 21
looks good so far if it tastes as good as it looks i might just have to try that sear thing.confused.gif
post #11 of 21
Thread Starter 
Thanks Laurel, coming from you, I appreaciate it. You've done some great work on the sears. So, this is my first shot at searing after doing a good amount of "traditional" brisket.

I'm really curious and anxious to see how they stack up. I think I already know the answer but will let the family decide. Kids are brutally honest so they'll be the final judge biggrin.gif .

One thing that is very evident, the smoke is faster as the sear gets the internal higher from the get go. Gotta like that, at least I do biggrin.gif
post #12 of 21
Thread Starter 
Well, it took 8 hours to smoke and the funny thing is, I never had a plateau. That may have been part of the problem. It blazed through and for a 8.5 lb popint to finish in 8 hours is strange per the status quo. I put it in the cooler for an hour after we hit 200 and figured I'd be good to go.

I have to be honest here. The qview may look OK but something went wrong on the way to the Circle K, LOL. This is the first time I have done a point as I have always done flats in the past. I am not a fan of my smoke here. It just didn't work for the taste buds for whatever reason. So, I'll stick to flats and do them as I have normally done them.

For what it's worth, here are the finished pics:

As I always say, if you aren't making mistakes, you aren't trying hard enough. You make the same mistake twice, you aren't learning. After todays smoke, I can assure you I'm trying biggrin.gif
post #13 of 21
Doctor some of that pulled brisket up with some sauce, a toasted bun, and some peppers and onions. That'll light up the taste buds!! Overall, really great smoke, definitely something to be proud of! PDT_Armataz_01_37.gif
post #14 of 21
Thread Starter 
Thanks Laurel but that's pretty much what we did less the veggies. It may be a one off thing. Funny thing is, I have never seen a point by itself in the store. So, when I saw this one, I scooped it up. No worries, I have done enough brisket to know what it's like when done properly. I'll just stick to flat's and will be good to good.

Thanks for being kind PDT_Armataz_01_18.gif

P.S. this is the way I like brisket:

post #15 of 21
Looks good to me!
post #16 of 21
Great smoke Geek. Looks darn good.
post #17 of 21
Nice Job. I don't know where you got the applause thing from but I am sitting in front of the puter clapping. Looks Great.
post #18 of 21
Ok I went and copied yours I don't know if it will work

post #19 of 21
Well it sure looks delicious Pete!
post #20 of 21
I know we are our own worst critics. Your qview looks great and I wouldn't worry about serving that at my house to anyone!!
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