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Brisket with Qview

post #1 of 18
Thread Starter 
Saw a few of you do some flats, so I thought I'd give it a try. Got a 4 lb'er at our warehouse store BJ's.

You can see on it's label that it's cured with water, salt, and a bunch of other stuff. I read on another post by Smokin365 that he thought it came out salty and perhaps should have soaked it first. That's what I'll do overnight with this one and start the smoke tomorrow morning. More pics to come!
Any ideas as to what I should soak it in?

post #2 of 18
Be sure and rinse well before and after a soak. Good luck.
post #3 of 18
I always pan fry a piece for a salt check before soaking. If needed then soak in cold water but I don't know about overnight. Never had to soak mine and I have done 4 of them.

Good luck on your pastrami.wink.gif

post #4 of 18
Good luck Rick.
post #5 of 18
Thread Starter 
Here we go...
Brisket soaked a few hours in water. Here it is rubbed and ready.

Decided to throw on a couple of slabs of ribs too..

Just getting started in the mes ..

post #6 of 18
Thread Starter 
After 3 hrs, ready for spritzing, then foil... including the brisket which is at 164 deg F:

post #7 of 18
Thread Starter 
For the OTBS monitors:

post #8 of 18
Wow, that's a lot of beef going on there, very nice. I call dibs on the leftovers!!
post #9 of 18
Just for clarification purposes this is not the typical BBQ brisket. As Ron pointed out when you smoke a corned beef brisket you get pastrami, not the oh-my-god-its-to-die-for BBQ brisket that we all know and love. Don't get me wrong I'm a huge fan of Pastrami, it's just worlds apart from a properly smoked BBQ brisket IMO.
post #10 of 18
Thread Starter 
Agreed. Haven't found the full, untrimmed flat yet without the "additives" in my stores, but still looking.
post #11 of 18

You have a cured piece of meat

I smoked the best brisket last week i ever smoked.My wife was shoping and they were on sale she bought one 8#.I put a steak dry rub on it i like and covered it in black pepper for 4 days in the frige got ot out put it on a red hot charcoal grill burned it coal black(blacker the better)it looked like i had distroyed it put it in the smoker at 200 for 20 houres .Man oh man ot was tender and good.I did a coen beef once didnt like ir lol .Steve Reid London Ky
post #12 of 18
sorry about the typo i should have spell checked befor i posted it . Steve ReidPDT_Armataz_01_36.gif lol
post #13 of 18
Took the words out of my mouth.
post #14 of 18
Thread Starter 
3-2-1 Done! The brisket is resting right now, sliced pics coming soon.

The ribbies came out pretty good too

post #15 of 18
Looks very good PDT_Armataz_01_37.gif
post #16 of 18
Thread Starter 
Here's the brisket (pastrami) sliced. While it tasted really good, I wasn't very impressed with the tenderness. It rested about an hour after the 3-2-1, wrapped in foil but is not as tender as I thought it would be. I don't think I'll be doing another one for a while.

The blue plate special:

post #17 of 18
Looks good !! nice qview PDT_Armataz_01_37.gif
post #18 of 18
Here's a brisket I did a while back. I wish the resolution was better. You can probably see the chimney extension mod I did with a little gutter flashing rolled up. There is another mod where a steel plate was added to the lip on the top of the firebox opening. It is about a 9" x 12" piece that reaches down to the grill that holds a drip pan. I use a square Pyrex dish liberally sprayed with non-stick for a drip pan. I usually use hot water in the drip pan to keep the smoker from having to heat it and slow the start of the process. The heat travels almost to the midpoint in the chamber as it dissapates along the way. With this setup I can build a larger and longer lasting fire and the temp inside the box is slow to swing and very controllable. It is actually difficult to get the temp up to 230. Bottom vent half open and stack vent about 1/3 will maintain 205 - 215 on most days.
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