First Brisket W/ QView

mnola917

Smoke Blower

Original poster

Feb 3, 2009

132

10

Long Island

• Feb 17, 2009

• #1

This is my first brisket smoked in my garbage can smoker:

Here is it rubbed down with mustard and rub


About halfway


Fresh outta the smoker


All sliced up


smoke-ringalicious


Thanks for looking!

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Feb 17, 2009

• #2

Very impressive for your first brisket. Thanks for the good looking Q too.

 

bassman

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Dec 15, 2007

4,330

58

• Feb 17, 2009

• #3

Good looking brisket for getting it out of the garbage can!

Looks nice and juicy. You may want to ocnsider resizing your pics to 640X480. That way you don't have to scroll from side to side to see the whole thing.

 

mnola917

Smoke Blower

Original poster

Thread starter

Feb 3, 2009

132

10

Long Island

• Feb 17, 2009

• #4

thanks, ill be sure to do that for next time

 

ronp

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Apr 27, 2008

5,433

21

• Feb 17, 2009

• #5

Nice Brisket even for the first time or any time for that matter.

Points if I have them.

 

cman95

Master of the Pit

SMF Premier Member

Jul 15, 2007

1,726

11

East Texas/Africa

• Feb 17, 2009

• #6

Real nice smoke ring!!

 

mnola917

Smoke Blower

Original poster

Thread starter

Feb 3, 2009

132

10

Long Island

• Feb 17, 2009

• #7

has anyone ever realized that its hard to determine the grain when there is a nice bark on the meat? I had a little trouble seeing it, to be honest I still dont know if I cut it right.

 

waysideranch

Master of the Pit

OTBS Member

SMF Premier Member

Apr 17, 2008

2,495

14

Kansas

• Feb 17, 2009

• #8

Thats a masterpiece there. Great job.

 

eman

Gone but not forgotten. RIP

OTBS Member

Feb 3, 2009

5,316

139

• Feb 17, 2009

• #9

MNOLA,
Lil tip for ya,
I have some 3" metal skewers that i use to find the grain after the meat is cooked.
Just find the grain you want to cut across b4 mustard and rub and mark it w/ a skewer.
if the grain changes in the meat mark that spot too.
Guess you could use tooth picks?
Just don't forget they are in the meat .

 

grothe

Master of the Pit

OTBS Member

SMF Premier Member

Jun 12, 2008

1,762

12

Connecticut

• Feb 17, 2009

• #10

Points for an excellent first brisket!

 

alx

Master of the Pit

OTBS Member

Feb 4, 2009

2,849

12

Annapolis,Maryland

• Feb 17, 2009

• #11

I always slice thin end of flat with a notch the direction which is against the grain.That way once cooked ,you just continue this guide cut.This method requires very little meat removal.

 

rickw

Master of the Pit

OTBS Member

Sep 1, 2008

2,369

14

The Peoples Republic of IL.

• Feb 17, 2009

• #12

Very nice indeed, great job.

 

bigbaldbbq

Smoking Fanatic

SMF Premier Member

Feb 4, 2009

900

14

Columbus, Ohio

• Feb 17, 2009

• #13

That is a great job on your first brisket!!