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First Brisket with Qview

post #1 of 25
Thread Starter 
Well I did my first brisket ever on Sat. After some issues all in all it turned out very good. A 6lb brisket flat with very little fat cooked at 225 was done in 5.5 hours. I was amazed that it went that fast. I had a post going yesterday because I was getting two different readings on each end of the flat. I even pulled both thermometers and calibrated them again to make sure they were correct. I injected the brisket friday night and then rubbed it sat and put it on the smoker. I foiled at 160 and injected it some more. I pulled it at around 205 and put in the cooler for a few hours. When I sliced it I thought it was going to be dry for sure but when I bit into it that was not the case. It was very juice and tender. They made some very good sandwhiches. Here is some Qview for you.

Nice smaller 6.lb flat for my first brisket.

Ready for the injection.

Injection goodness

Ready for a night in the fridge with the injection.

All rubbed down and I scarred it a bit to get the rub into the meat.

Onto the smoker with a small pork loin for lunch.

All ready to slice after its rest in the cooler.

First couple of slices.

Whole flat sliced ready for some good snacking.
post #2 of 25
Congrats PDT_Armataz_01_37.gif looks like an awesome job.
post #3 of 25
Looks fanastic!!PDT_Armataz_01_37.gif
post #4 of 25
very nice !
post #5 of 25
Doesn't look like a first time brisket to me!!

Well donePDT_Armataz_01_37.gif
post #6 of 25
Very nice!
post #7 of 25
Nice job, well done!
post #8 of 25
Thread Starter 
My wife loved it so much that she wanted me to smoke another one today. I guess Brisket will be on the menu from now on.
post #9 of 25
That had to be good PDT_Armataz_01_37.gif
post #10 of 25
That was your first brisket? Man, my first one we were able to resole a couple of pairs of hunting boots for this past season! Excellent job!
post #11 of 25
Looks like you did a great job. I know it tasted good too. Way to go.PDT_Armataz_01_34.gif
post #12 of 25
terrific looking hunk of meat.... thanks for sharing the pics...
post #13 of 25
Good job, I only hope to do as good as that for my first brisket !
post #14 of 25
Thread Starter 
Thanks guys! I contribute all my success on this brisket to this forum. I did lots of research and it paid off for sure. That is why I love this site so much.
post #15 of 25
rbranstner, awesome smoke! PDT_Armataz_01_37.gif
post #16 of 25
Thats a great job for your first brisket. Injecting makes a world of difference. Did it loose it's juices when you injected it while it was at 160? Doesn't look like it. points.gifPDT_Armataz_01_34.gif
post #17 of 25
Thread Starter 
It didn't seem to lose the juice. It was strange when I first starting slicing it I thought for sure it looked dry I didn't even want to try it. But when I finally tasted it I told my brother "holy crap this isn't dry at all". My wife just brought a few big sandwiches over to my in-laws this afternoon and they send me a text message right away saying how much they loved it. Now I just need to find a good BBQ sauce to go with it. The ones I have now are all pretty sweet for my ribs I am looking something different for the brisket.
post #18 of 25
Not only does it look good but 5 1/2 hours? Unbelivable!! I barley get ribs done in that time?? Good job
post #19 of 25
Very nice job!! I just ate lunch about an hour ago, and I'm hungry again.
post #20 of 25
Well we can sit here and type to you how good we think your brisket is but when the wife says it good and do smoke more now thats the thata boy we are all looking for.
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