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8.8 lbs of brisket w/ Q-view on its way for Memorial Day

post #1 of 25
Thread Starter 
Eeeemmmm just purchased a BEAUTIFUL piece of meat here right outside of Boston, MA at a Brazilian butcher shop in a town called Woburn. Paid $26 for it, right in my price range. I also got this amazing mixture of sea salt and Goya sazon con azafran that I put on it along with liberal amounts of pepper. Will be adding garlic powder when I get home and a few other "secret" ingredients. icon_twisted.gif

I've taken pictures of the rub down session but am still at work so can't get them off my camera until I'm home. This will be the official home of the Q-view going down for most of the day on Saturday. PDT_Armataz_01_24.gif The hickory is purchased and I will be using the Charbroil Silver Smoker.

Going to start it tonight around 10 PM to finish around 4 PM on Saturday. Figuring around 16 - 18 hours in the smoker. The hardest part is going to be keeping the coals hot enough throughout the night.

Wish me luck BBQ troopers, on we march to the promised land.....

post #2 of 25
Sounds good. We'll be waiting for the pics and your smoke progresses.
post #3 of 25
You've set the stage and have the mouth watering, better get those pics out here for all to drool over PDT_Armataz_01_22.gif
post #4 of 25
Thread Starter 
Alright, prepped and ready to be placed on the grates....

A picture of the special Brazilian salt I picked up.

And one of the rub w/ just salt and pepper.

This one includes onion, garlic, mustard, cayenne, cumin and brown sugar. Obviously going to double up on the spices to get more bark laid.

T-minus one hour until it enters the PIT! PDT_Armataz_01_17.gif
post #5 of 25
Dude...that is right! Attachment 21335
post #6 of 25
Expensive hunk of meat but it looks BEE-U-TI-FUL and what you plan on doing to it is a drooler! Can't wait to see it step by step.
post #7 of 25
Thread Starter 
Fires blarin about 10:30 tonight with some citrenella lit on the side, hehe.

And this is the only Q-view I'm going to get in before bed, this is 3 hours into the smoke, still a llloonnnnggg way to go! Been holding steady at 230 for about two hours now with some hickory chunks.

post #8 of 25
Looks great so far, I can't wait for the final pics.
Sweat dreams and Happy Smokes.
post #9 of 25
Great views so far. Thanks for sharing with us.....
post #10 of 25
Thread Starter 
Yikes, temp got below 200 because I overslept a bit, getting everything pumped back up again. Time for a spritz of Jim Beam/apple juice and probably wrapping in foil soon.
post #11 of 25

I'm curious, knowing your smoker....how long does it hold its target temp before the temps begin to drop?

Looking forward to more great views.......
post #12 of 25
Brazilian salt......looks good!
post #13 of 25
Thread Starter 
Suprisingly, I'm getting about 3 hours of it holding 225 - 250 atm. Then I usually stir up the coals and put some fresh ones on. No need for more wood at this point....
post #14 of 25
Thread Starter 
10 hours in bright and early this morning......YUM PDT_Armataz_01_35.gif

Side view.....

post #15 of 25
Thread Starter 
The entire workhorse in progress.....

Shot of the firebox, last time I added wood here.

The "moppin spray"

At 14 hours wrapped up with the spray down of apple/Jim. Still at a plateau. PDT_Armataz_01_17.gifPDT_Armataz_01_33.gif

post #16 of 25
Thats some good looking thin and blue comin outta the stack BostonBBQ. Thanks for the update
post #17 of 25
Ya got that in right outside of Bahhston in your Cahhh ?? lol

Yeah the salt looks good, nice mixture and the brisket looks like it had a nice bark on it....

Most of my family on my moms side is from Framingham - Hopkington and Braaahkton so Im allowd to make fun of the accent lol :P

Send me a sammie mmmmm

oh btw love the produce markey in the city there,, great fresh first pick produce
post #18 of 25

Mr. Boston............;}-

In lew of your agenda, I see nothing that says you are going to sleepicon_arrow.gif

Which brings up a wonderful custom when doing Brisket, an all nighter...

Invite a friend or two(the folks that will be enjoying the feast?) or if you like to just chill by yourself,hey! Thing is keep a small fire going,it's going to get chilly at nite, and setting around a fire is always fun and conversations always ramble on and on...

This way you can have a ready supply of heat to add when needed(I'm supposing you have therms.?When the temp. starts to drop 10*F or so, add the hot ones and you won't lose that precious heat/time.

Sure you'll be tired the next day, but you'll sleep well when the party's over. Oh, and if some of the guest keep you company, they will see why you r food has so much LOVE in it!PDT_Armataz_01_38.gif

Have fun and SMOKE HAPPYbiggrin.gif
post #19 of 25
Wow, looking awesome!
post #20 of 25
very nice-great work there.
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