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Been Gone for Awhile.........QVIEW

Discussion in 'Beef' started by caveman, Oct 18, 2010.

  1. caveman

    caveman Master of the Pit SMF Premier Member

    But I am still around.  Traveling back & forth from California to Texas & Missouri takes its toll on a person.  But of course, my love of smoke has not diminished.  I had some free time this weekend, so it was off to the Butcher's for a brisk.  This one was 10 lbs @ $3.98 a pound.  (So, does that say, PRIME CUT??) My before shots were corrupted, Boo Hoo, but the rest of my shots came out pretty decent.  Enjoy.

    Of course, these are the mustard & rub shots.



    It was smoked with Mesquite for 1.5 hours @ 230°, then my temps spiked to 255° for the next 4.5 hours.  I used my WSM 22.5 smoker with just water, no spritzing with the fat cap up.


    I pulled it at 165° to slice off what I belived was the point to make burnt ends for the first time in my smoking history.  I then foiled & placed back on the smoker until it hit 200°, pulled it off & wrapped it in a towel inside of the cooler for two hours.  The burnt ends came off at the same time, which was probably a mistake as they were a little tough.  The total cook time for both was 6.5 hours. 


    After the slice, placed in foil & back onto the smoker.


    This is the portion I used to cube for the burnt ends.




    They did not turn out as I had hoped.  I had to finish them up in the over @ 275° for 3 more hours to get the desired tenderness I was shooting for.

    After two hours of rest time.








    Dinner was black-eyed-peas, kernel corn, cole slaw, a baked potatoe & the brisk.  Thank you for looking.

  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    WB DUDE!!!

     It all looks great from my house.

     My sil and brother are asking for smokes so i guess saturday will be a full MES day.

     Am going to have to whup up some black eyed peas to go w/ it . oh, and some cornbread.
  3. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Welcome back my friend. Glad to see ya getting a little time to smoke. Good looking Brisky
  4. caveman

    caveman Master of the Pit SMF Premier Member

    Thank you E!  You can never go wrong with some peas, black eyed style.  (Cornbread!!!!  I knew I forgot something.)

    Thank you Scar!  Had to stick at least one in before I get back on the road.  Trying to get a notebook on my X-mas wish list so that I can keep up with the site.
  5. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Looks good and welcome back
  6. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Defiantly welcome back and that's back with in a fine way too. [​IMG]on the brisket and I wish I could have seen those ends thou. 
    Last edited: Oct 18, 2010
  7. meateater

    meateater Legendary Pitmaster SMF Premier Member

    That's a heck of a comback caveman, been wondering where ya been?  Yabba Dabba Do...[​IMG]
  8. richoso1

    richoso1 Legendary Pitmaster OTBS Member SMF Premier Member

    Hello Anthony,

    Glad to see you're back into the smoking game. Very nice plate you put together, my compliments. Talk to you soon.

  9. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Great looking brisket and welcome back.
  10. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Welcome Back and great to see you Smokin' Up A Storm!!

  11. shooter1

    shooter1 Smoking Fanatic

    Welcome back Cave glad you were able to get in a smoke.
  12. pokey

    pokey Meat Mopper

    Good looking brisket with a beautiful smoke ring. Very nice. Sorry the point didn't turn out as you hoped! Keep tryin'.
    Last edited: Oct 19, 2010
  13. squirrel

    squirrel Master of the Pit OTBS Member

    Hi Caveman and welcome back! Sending a big ole caveman hug to ya! Your brisket looks great!
  14. caveman

    caveman Master of the Pit SMF Premier Member

    Thank you Piney.  It was quite tasty.

    I kind of over did it with the BBQ sauce because I knew I was gonna stick them in oven to finish them off.  But I did get a shot of them in, right?  Thanks Mark.

    Yabba Dabba back at you.  Thank you Meat.  I have been around, just busier than heck with a sick relative & out of town business.

    Hey ya Rich.  You know it's all good baby!  Thank you very much & I will talk to you soon my friend..

    Thank you Dan.  It was quite tasty.  One of my better brisk's, although, I only have two recorded & one without the qview.

    Thank you Todd.  And trust me when I tell you, that was no storm.  But one is a coming.

    Yes sir Rick.  Me too.  I was shaking from needing a fix.  Thanks a heap!!

    Thank you Pokey.  I will work on them ends.  That was the first shot.  The next should be better.

    Hello Squirrel & Thank you.  UGH!!  Luv dem hugs!!  Hope all is well with you.