First Brisket W/ QView

Discussion in 'Beef' started by mnola917, Feb 17, 2009.

  1. mnola917

    mnola917 Smoke Blower

    This is my first brisket smoked in my garbage can smoker:

    Here is it rubbed down with mustard and rub

    About halfway

    Fresh outta the smoker

    All sliced up


    Thanks for looking!
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Very impressive for your first brisket. Thanks for the good looking Q too.
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking brisket for getting it out of the garbage can![​IMG] Looks nice and juicy. You may want to ocnsider resizing your pics to 640X480. That way you don't have to scroll from side to side to see the whole thing.
  4. mnola917

    mnola917 Smoke Blower

    thanks, ill be sure to do that for next time
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice Brisket even for the first time or any time for that matter.[​IMG]

    Points if I have them.
  6. cman95

    cman95 Master of the Pit SMF Premier Member

    Real nice smoke ring!![​IMG]
  7. mnola917

    mnola917 Smoke Blower

    has anyone ever realized that its hard to determine the grain when there is a nice bark on the meat? I had a little trouble seeing it, to be honest I still dont know if I cut it right.
  8. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Thats a masterpiece there. Great job.
  9. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Lil tip for ya,
    I have some 3" metal skewers that i use to find the grain after the meat is cooked.
    Just find the grain you want to cut across b4 mustard and rub and mark it w/ a skewer.
    if the grain changes in the meat mark that spot too.
    Guess you could use tooth picks?
    Just don't forget they are in the meat .
  10. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Points for an excellent first brisket!
  11. alx

    alx Master of the Pit OTBS Member

    I always slice thin end of flat with a notch the direction which is against the grain.That way once cooked ,you just continue this guide cut.This method requires very little meat removal.
  12. rickw

    rickw Master of the Pit OTBS Member

    Very nice indeed, great job.
  13. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    That is a great job on your first brisket!!

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