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First brisket and Pork Butt with Q-View

post #1 of 7
Thread Starter 
This was my first smoke on my ancient Pitmaster with the approved list of mods (tuning plates, charcoal basket, etc). The info I got here was extremely help in turning out some pretty good brisket.

You can view my mods and more importantly, the Q-View, at http://www.scenestudioonline.com/Vie...f-1fbb7cdcda4e . When you click the link, you might need to download Microsoft Silverlight to view my pics (1 min download).

I was happy with the smoke ring on the brisket, but would have liked it to have been a little more juicy. I foiled 170f and pulled it off at 190f. I would appreciate any thoughts on this.

Thanks again!
post #2 of 7
It sounds tasty, but I couldn't get the pictures to show up. Could be I'm doing something wrong.
post #3 of 7
Couldn't see the pictures.
post #4 of 7
Thread Starter 

First brisket and Pork Butt with Q-View

Here's the brisket.

It tasted pretty good and but it would have been nice to have a little more juicyness. I foiled at 170f and pulled it off at 190f.

I'd like appreciate any thoughts.



Check out the full screen brisket, my grill mods and thin blue smoke video at http://www.scenestudioonline.com/Vie...f-1fbb7cdcda4e . When you click the link, you might need to download Microsoft Silverlight to view my pics (1 min download).
LL
post #5 of 7
I saw them, looks great. I think my pit is ready for a little TLC, and some mods. Like your ideas. Probably will use some of them.


Dreamer
post #6 of 7
Did you put some liquid in when you foiled it? Beef broth.... apple juice... etc?
post #7 of 7
Thread Starter 

First brisket and Pork Butt with Q-View

I spritzed with apple juice every hour after 100f. Does adding Jack or Captain Morgan to the apple juice make a difference?

The temp got a little hotter towards the end, mabye 250-260. Is the brisket sensitive to temp spikes after 6-7 hours?

Thanks for any thoughts. Maybe have to try another this weekend.
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