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Searching for the perfect brisket

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denver dave

denver dave

Smoking Fanatic
Original poster
SMF Premier Member
Dec 13, 2009
503
12
Frederick, CO
Once again I am attempting a brisket. They always seem to kick my butt. I have added some Qview I think.
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The brisket spent the night marinating in Pirates Gold, AuJus, and Hot sause. Then Treager Prime Rib Rub was applied. Put on the smoker this morning early. With luck it will be dinner.
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PS. Thanks for the Qview tutorial. Now we see if I was able to read instructions.
 
Well good luck with your brisket.

Depending on when you put it on, what temp your smoker is running at and what time dinner is will determine if it will be ready in time, and don't forget you need to let it rest for an hour before eating, you could go as low as 30-45 minutes if you had to.

Looks good and I like the sound of the marinate it sat in overnight.
 
I think you'll be ok in time for dinner if it went on at 7.
What was it, around 4-5lbs or so?

Long as your smoker is running good steady temps you shouldn't have a problem though you can always crank the heat up a bit if you need to but if you do be sure to keep them steady since fluctuating temps can cause your meat to come out more tough or dry than you would expect.
 
Yes that should work. When working brisket more time is better. I do them different than most people when they are single like yours I pan them.
 
She weighs 6lbs. I am cooking at 240 right now. I plan to pan the beast with my marinade as a mop in a few hours. I'll post more Qview then.
 
Brisket is coming along just fine., Hope I'm not getting my hopes up.



4 1/2 hrs in the smoker and ready for the pan.



Into the mop and heading for the finish line.
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After 10 1/2 hours, it was ready to come out of the smoker. Here is some Qview.



Slioced up tender then to the table. It was enjoyed by all.
 
Very nice and you called the time too. I would have thought it would take alittle longer but you the Man today. With the delishies brisket too.
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