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First Brisket Flat w/Qview!

post #1 of 3
Thread Starter 

Good evening everyone.  I thought I would come in and brag on myself tonight.  After browsing this forum for more than a year I have smoked my first brisket!


After thoughtful consideration I bought a Char Griller w/SFB.  I modified it with the smokestack extension, probe inlet beneath the grate and a Lowe's shaker basket in the firebox.  Despite the nagging doubts that I could control the heat well with this, I am convinced it isn't that big a deal.  I usually smoke on the weekends when I don't have any other plans which allows me to watch the smoker all day long.  I am also convinced that fretting over the perfect temperature just leads to frustration and just turns what should be a relaxing hobby into too much work.  The reason I say this is that my wireless probe wasn't working too well and wouldn't give me a proper temperature.  Because of that I had to estimate off of the stock thermo based on past observation of what was a true temp.  What I found was that by worrying less and aiming for a general range, it all worked out. 


On to the Q-view!   I bought a 6 pound brisket flat.  Not wanting to do an all night smoke and wanting to be fully awake to learn the basics for a brisket, I put the meat on at 9:00 AM.  I planned for a 12 hour smoke and eating the brisket for the next day.  Again, I didn't have a working probe to watch meat temps but knew that I didn't really need one.  I used oak chunks with a few of mesquite thrown in.  I just rubbed the meat down with garlic, paprika, pepper and salt.  The mop applied every two hours after 12:30 PM was apple juice, evoo and some tabasco sauce(I didn't really try any special recipes for this one). I foiled it around 6:30 PM and left it until 9:00 PM, a full 12 hour smoke.  Went through a full bag of RO Lump and half of Kingsford Briquets.  The final product wasn't dry but it wasn't moist, much like what I have gotten at local BBQ joints. I think I don't like mesquite too much and I may have laid too much white billowing smoke onto the meat.  Being my own worst critic, next time I'll get a working probe to watch meat temps, foil it sooner, lay off the mesquite and try a better rub.  Either way, it still tasted great, can't wait to do another one! Here are the goods:



post #2 of 3

Looks good to me.  It appears you are learning the basics quickly.  Also, you are using common sense rather than fretting over every little detail.  Some of those things take care of themselves without the chef being obsessive over minor stuff.  From here, you can take things in the direction of YOUR taste and preference.  You are off to a good start.  Enjoy!

post #3 of 3

Welcome to SMF glad you decided to join in. Brisket looks good  I'm with you on the mesquite its just too much for my tastes. You are also correct on the temp range instead of an exact temp it makes life much easier. The working thermo will help the next time and makes things much easier for repeatability.

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