or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Second Smoke and First Brisket w/Qview
New Posts  All Forums:Forum Nav:

Second Smoke and First Brisket w/Qview

post #1 of 23
Thread Starter 

I’m probably crazy for jumping into a brisket after only one other smoke with chicken but the addiction blindsided me and I had to jump in feet first. I followed some advice on the forum – keep it simple – and did not go the marinade or injection route. I used a simple rub with mustard and followed with coarsely ground pepper, salt and a bit of Cayenne red pepper.


The brisket was about 5 pounds (no processing) and not stripped of fat. I kept the fat on the topside for the entire smoke since it was not a full brisket – did not flip or move at any time. My smoke temp was between 235 and 250 on average. It would spike on occasion with new wood but I was able to keep it fairly stable.  I was surprised that even a small brisket would stall but it did. It remained at 153 degrees for nearly 3 hours. After that point it took about 3 hours to hit 185 which is when I pulled it to slice. Nine hours to slice time and let me tell you it was the best I have ever had.


By the way the wood was mostly oak with apple and a very little bit of hickory.







post #2 of 23

Dadgum buddy,


   It looks really good for a first. Did you spritz it with anything to get that bark on it? The smoke ring looks real good too.


Thanks for posting.   Steve

post #3 of 23

Wow , great job  Heck i still cant get a brisket right !!! Again, nice job ...

post #4 of 23

looks great man congrats

post #5 of 23

I gotta quit messin around with fatties and butts and try some new things! Man that looks great !

post #6 of 23

WOW I love that bark and a beautiful smoke ring.  It looks very moist and I bet it tasted great very  well done

post #7 of 23
Thread Starter 

Thanks guys. I didn't use any spritz. In fact I did not even look at it until I pulled it at 185. And the bark tasted fantastic. I just wish I would have had more juice in the pan - hardly had any. Maybe with a full brisket I'll get more juice.

post #8 of 23

 Yes sir you are really jumping way on up there with that brisket. It looks awesome and I would be proud to put that thing on my dinner table too. you were looking for more juice to run out of your brisket but the one you have is the flat and there's not alot of fat in the flat so theres your lack of juices. You really did earn some  for that brisket.

post #9 of 23

Looks awesome and congrats for trying it on the second smoke glad you figured out they really aren't that hard to do and just require some patience

post #10 of 23

That is an awesome looking brisky, I can almost taste it.

post #11 of 23

Great looking brisket!  Definitely a hard cut to cook but you mastered it!  Great smoke ring too!.  Thats one clean looking smoker too, need to get some good use on that bad boy!


Thanks for posting!

post #12 of 23

Excellent looking brisket, going low and slow is the only way to a good brisket as far as I am concerned.  Great job, what will you do next?

post #13 of 23

There ya go!

 Harley just proved that a brisket is not as hard to do as alot of folks make it out to be.

Simplicity and PATIENCE or the two things that make a great brisky.

 It can not be rushed either by time or temprature.

 Man that is one great looking brisket.

  Harley, next time ya got to do a full packer and make some burnt ends from the point.

post #14 of 23

that looks great, love the bark

post #15 of 23

Very nice smoke ring and bark!! Thanks for the Qview!

post #16 of 23

i hope the one i'm doing tomorrow looks half that good.......

post #17 of 23

That has got to be one of the best Brisket's I have ever seen! 

The Bark and smoke ring on that thing are intense.

Great Job and thanks for posting some great Qview!


That brisket could be a screen saver...Hmmm...

post #18 of 23

Thanks for the Qview.... I can taste it from here.. not to mention the wonderful smell drifting out over the desert...

post #19 of 23

That is one awesome brisket. Great smoke ring, bet it was TASTY!!!

post #20 of 23

Nice job it looks awesome!! juicy and nice smoke ring man you nailed it!! I have my first one in the fridge and i hope it looks as good as yours came out.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Second Smoke and First Brisket w/Qview