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Smoked Beef Brisket QVu

post #1 of 7
Thread Starter 
Had a blast the other day smoking a small (9# i think) brisket. All said and done, it took approx 12 hours. I also threw some sweetened blackeyed peas into the smoker for about the last 3 hours. Half the brisket was gone before I could even grab the phone to take pictures. I had a hard time slicing the meat because it was falling apart. And for some reason, I didn't get any pics of the BEP's.

I snapped these pics with my cell phone camera so I apologize for the poor quality...

The brisky and beans turned out delicious.

Thanks for checking out my QVIEW,

post #2 of 7
That is some good bark on that brisket.
post #3 of 7


Great job, nice lookin brisket points.gif
post #4 of 7
Throw that on a roll with some sauce and you have an awesome pulled beef sandwich! Looks delicious! Nice bark, too!
post #5 of 7
How long did you foil it?

Looks tasty
post #6 of 7
Now that only goes to show us how good it really was. It does look great and I was wondering how the beans came out too????
post #7 of 7
Thread Starter 
I generally don't use foil at all. What I did was let it cruise in the smoker with a combination of kingsford briq's, mesquite lump, and some mesquite I have laying around. I let it go this way for 6-7 hrs then upped the heat and threw a water pan in at the bottom near the heat. I let it sit in the steam/smoke for about 6 hours. I waited 'till the internal temp got to between 190 and 200 at various points. I wanted to let it rest for a good while but "the dogs were barking". The lack of resting it probably also contributed to it falling apart and being hard to slice. Still very very tasty though!

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