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My first Brisket with qview

post #1 of 14
Thread Starter 
Started with an 11 1/4 lb. brisket prior to trimming, after trimming 9 lb. Rubbed it down, covered and into the fridge for a few hours. Also had a pork butt to do so I prepared that the same way.

Here's the brisket

Both hunks on the smoker

10 hours later I pulled the brisket to rest and cool.

Then sliced it up and vacume packed it for freezing

I will post the pork butt in a seperate thread

thanks for lookin
post #2 of 14
Nice job Joe...sure looks good!
post #3 of 14
Very nice!! Good job.
post #4 of 14
Great Job!! Nice smoke ring..points.gif
post #5 of 14
my... that looks dandy!
post #6 of 14
PDT_Armataz_01_34.gif Looks awesome
post #7 of 14


Smokey...just wondering, do you always slice prior to freezing? I am going to do two smaller brisket flats today and I plan to freeze one, which I have never done (they usually get eaten, but we don't have the crowd today). Anyway, I have a vacuum sealer and planned on just freezing the whole flat, but yours looks great and has me thinking about slicing first too...just wonderin'.
post #8 of 14
Smokey, now that is some awesome looking brisket. Nice job.points.gif
post #9 of 14
That's some fine looking brisket you got there Joe.
Great job. How did she taste?
post #10 of 14
Brisket looks nice and moist. I'm intriqued buy the dryer hose entering your grill. I didn't think offset smokers had that. Can you tell us more about your smoker?
post #11 of 14
Nice looking brisket. I like the irridecent (sp?) coloring of the meat.

Oh yeah, kinda curious about the dryer vent too.
post #12 of 14
Thread Starter 
Thanks for all the positive comments and feedback.

Meatball: Yes I always slice prior to freezing. First I cool the piece in the fridge. Makes the meat firmer and easier to slice.

The Dude and Scubadoo: Thats an extention from the chimney. It gives the smoke and heat more time inside the smoker and helps keep the temps even across the cooking grates.
post #13 of 14
That's a fine looking brisket. Thanks for the Qview.
post #14 of 14
Very nicely done!
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