› Forums › Smoking Meat (and other things) › Beef › Brisket with Q-View
New Posts  All Forums:Forum Nav:

Brisket with Q-View

post #1 of 10
Thread Starter 
Picket up a 7lb brisket this week. The butcher said it was mostly the flat, but it did go into the point some. Most of the fat had already been trimmed.

Here it is all rubbed up:

Cooked it at around 230 with Hickory. Had the probe in wrong, thought it hit 150 at 1.5 hours PDT_Armataz_01_04.gif Then I moved the probe and the temp was more what I expected.

At 160 it was time to foil:

It hit 190 and it was time to let her rest for an hour. Here it is after the rest:

And the cut:

Turned out really good. Next time, I'll make sure I have some juice, (maybe some apple juice) to spritz and put in the foil with it, it was good, could have been a tad moister.

Thanks for looking.
post #2 of 10
Congrats on your brisket smoke. What were you smoking on? What woods? Tell us about your rub.
post #3 of 10
Thread Starter 
I used Hickory wood. The rub wa a mix of Season all, Garlic Powder, Onion powder, and Kosher salt. I didn't really "Measure" the ingrediants, I just added some of this and some of that, and when the color looked fairly "Even" in the mix, it went on the Brisket.

I have a bradley electric smoker. It's been doing a real nice job for me. I can get "Distracted" easy and this can go for a couple hours unattended.
post #4 of 10
Hey, congratulations on your brisket, didn't look dry at all. Nice looking rub too. What'd you eat it with?
post #5 of 10
Nice looking brisket.
post #6 of 10
Try an infusion of apple juice and butter as a mop next time you have a brisket or chucky that seems a little lean. It has worked really well for me in the past.
post #7 of 10
Very nice specially on your first try. The meat looks juicy good job.
post #8 of 10
Nice lookin job there Scotty, it looks moist in the pic...PDT_Armataz_01_37.gif
post #9 of 10
Thread Starter 
A knife and a fork biggrin.gificon_cool.gif

Just kidding, we made a pasta salad to go with it and I'll be taking it in my lunches all week.

It's wasn't "Dry" but I think I could get it a tad moister. I'm my own worst critic though :)

Thanks for the comments all.
post #10 of 10
Nice job! You can reheat the leftovers in beef broth and that will add moisture.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef › Forums › Smoking Meat (and other things) › Beef › Brisket with Q-View