Back again. This time with Brisket - 9lbs with Q/View

Discussion in 'Beef' started by texasgal81, Mar 22, 2014.

  1. In the last week or two I've done chicken, pork chops, and boston butt. Now it's time for the brisket. This is only my 2nd time doing brisket so I hope it turns out good! Last time I cut the brisket in two so that it would fit on my little brinkmann gourmet electric smoker but it wasn't exactly what I wanted. This time, I'm doing the whole packer and I folded the flat under a bit so that it would squeeze in until it shrinks in size some. (Got the idea from some folks on here) 

    Put the rub on this morning and used Gordon's Grub Rub, Blacks BBQ dry rub, garlic powder, cayenne, and smoked paprika. Just put the brisket on the smoker at 9pm CT. It's a little over 9 lbs so I'm anticipating anywhere between 14 - 18 hours. Hopefully not more, but I'm not in a hurry. I usually use wood chips, but since this is a longer smoke, I picked up some chunks - hickory and pecan. I'm gonna leave it alone for about 3 hours and then put in the probe before I head to bed. One thing I love about my electric smoker is the steady temps. 

    Here's the starting QView - I added a bit more grub rub after taking off the saran wrap. 

  2. chestnutbloom

    chestnutbloom Smoking Fanatic

    Awesome looking brisket! Will you dream about it while you sleep? I know I would.   [​IMG]
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great so far !! Can't wait for the Q view story of this, keep us posted !! What temp ya runnin it at ?? I'll be back for sure, good luck !! :beercheer:

  4. I probably will! Especially since the back porch is right by my I smell the smoke all night. lol. 
    Thanks Justin! It usually runs anywhere from 230 - 260. I can't really control it with the electric one and I don't have a gauge on the outside, but I have one inside. It's a little chillier than earlier this week when it was running 260, so I'm guessing it's about 240. Since I've been smoking so much lately, I should probably step up my temp machines. lol. 
  5. I'll jump in for the ride too  [​IMG]   I won't be doing another brisket for a couple days yet so I'll have to drool over yours... Looks like you're off to a great start  [​IMG]
  6. Good timing Smoking B - just did my 3 hour check to put the probe in and to just check it out. 

    Looks like it's going pretty good - My temp is actually running higher than it usually does and was around 275. I added more water to the water pan so I'm hoping that will bring it down some. I'm sitting at 146 IT right now so it seems to be right on track. Here's some pics! 

  7. Looking good!   [​IMG]    I'll bet it smells better than the butt I currently have in my smoker for my dad's birthday   [​IMG]    Love a good brisket  [​IMG]
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Sure is comin along nice !! :biggrin:

  9. Thanks and it smells great! I can't wait! 
  10. Thanks Justin! I have to get to sleep so I'll quit being impatient! [​IMG]  
    Last edited: Mar 23, 2014
  11. Well I'm still awake. A little Channing Tatum movie will do that to a gal. Plus I wasn't quite ready to leave the brisket on it's own. It's still running hotter than I like at about 290, but it still looks & smells good. I'm afraid to leave the little door open to cool it down while I'm sleeping. Don't want it to get too low. I went ahead and let the door open for a bit and made sure the water pan had plenty of water too so hopefully that will come down. Sitting at 160 IT at 5 1/2 hours in.

    Off to bed I go.. And probably up early. Lol.
    Last edited: Mar 23, 2014
  12. Still looking good!  [​IMG]   White House Down perhaps?  [​IMG]
  13. Thanks and you guessed it! Saw it was on Starz and I had never seen it. Wasn't too bad for a movie. And it was Channing Tatum. :drool lol!
  14. Yup I just watched it for the first time myself lol - now you won't know whether to dream about your brisket or Mr. Tatum  [​IMG]
  15. Or him watching me smoke a brisket?? I can put them both together! Lol. Multitasking..
  16. What a fun endeavor and evening you must have had! Great job!! Cheers! - Leah
  17. beeflover

    beeflover Smoke Blower

    That will be good! I love brisky
  18. Thanks Leah. This one has been crazy to me. 10 hours in and I think it's about ready to pull. I think my temps stayed high enough that I went straight through the stall. Looking forward to seeing what it comes out as. [​IMG]
  19. I hope so! Looks like it's ready to pull soon to get wrapped and sit awhile. Nice that I can have it for lunch. 
  20. 11 hours in and I'm getting conflicting probe & thermo temps. One says 191, one says 186. I'm inclined to believe the lower since I calibrated that thermometer the other day. I'm a little worried the flat may get dried out though. I guess we'll see. Here it is at about 10 1/2 hours.


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