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First Brisket Qview Run Through

post #1 of 24
Thread Starter 
As promissed I am starting my Brisket weekend.

Day one!

The injection and rub ingredients

The Brisket Point

Briket ready for an overnight stay in the fridge
post #2 of 24
I learned a lot from your prep post. I'm anxious to see how this turns out icon_confused.gif
post #3 of 24
I hope it turns out great for you! I am still waiting to try a brisket.
post #4 of 24

Meat looks good

Looks like it is going to be a juicy one.
post #5 of 24
Nice looking brisket!

What did you inject into it?
post #6 of 24
Almost looks like Dale's. I love the stuff.
post #7 of 24
Thread Starter 
Injection is my own mix. 1 liter of apple juice, 1/4 of soy sauce. 4 cloves of chopped garlic. Made it on Monday and let it sit in the fridge for a couple of days.
post #8 of 24
Do you inject all of that mixture into the brisket? I just bought an injector this weekend and am going to use it on a shoulder, but next weekend I'm doing another brisket so I was just wondering what the game plan is for how much/where to inject?
post #9 of 24
Thread Starter 
1 hour before I start my brisket. Temperatures are set to dip WAY below freezing during the night. Neighbor came over and we custom build a little shack for the smoker. It has a small ceramic heater to keep the ambient temperatures at a more even level. Should have my next Qview post up in an hour and a half. Will show off the new smoker shack.
post #10 of 24
Thread Starter 
11:00pm...Time To Smoke!!!

Meet is ready to go in....Apple wood is the flavor!!

Into the smoker with a water pan. Got me a new digital wireless thermometer today!!

My COOL new smoking shack and my lovely smoker inside!!

More pics when the sun comes up.
post #11 of 24
Looking good...PDT_Armataz_01_37.gif

I like the smoker enclosure...PDT_Armataz_01_34.gif
post #12 of 24
Looks great. Waiting on the money shot

Great smoke box for the Bradley

post #13 of 24
Thread Starter 
8:30am...9 hours in and brisket is at 160F. Had a small no smoke issue for a couple of hours last night but it got corrected and is looking good (no problems with the heat). Will try to have a mid cook picture uploaded in a couple of hours.
post #14 of 24
Thanks for the update Jerimiah. Looking forward to the Q-view update. Seems like you've got things under control. PDT_Armataz_01_37.gif
post #15 of 24
Thread Starter 
MAJOR HICKUP!! I have been checking the smoker every couple of hours to see how things are going. Got doing something this morning and didnt notice the oven turned off an hour ago. Smoker portion kept the oven at 140F and my brisket also back tracked to 140F. I have the oven back on at 250F. ARGGG!! Hope I didnt jsut screw this up? I had alotted an extra couple of hours so that is ok but im afraid the extra time might dry it out???
post #16 of 24
Since you were over 140 when this happened and it stayed pretty warm no problem just get it fired back up and continue
post #17 of 24
Thread Starter 
17 Hours and she finally hits 187. Out of the smoker wrapped and into a cooler for 30-45 Minutes.

Will post cut meat in a little bit.
post #18 of 24
You should have no problem with your brisket as long as it stayed above 140 so just re-heat iot back up and then contunie with your smoke. Now you took it out at 187° and thats alittle low to me I usually take mine out at 200-205 and then into the cooler. We let us know how things came out so I will be here awaiting.
post #19 of 24
Thread Starter 
Almost 17 hours in the smoker.

One hour wrapped and then sliced it for the family to eat. Took a couple of really nice pictures. Had supper and went to download the pics and realized there was no memory card in the camera from my last download. Luckily I have some left so I was able to take another picture.

Meat cut like butter!!! Tastes awesome juicy and flavorfull. Made a BBQ sauce from a recipe someone shared with me to go with the brisket. Family says I need to do this all summer!! THEY LOVED IT!!!

post #20 of 24
Nice looking bark and looks tender, all in all I say it's a winner. points.gif
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