Brisket Flat (step by step with Qview)

[Bearcarver]

Once again Bear...... Fine tutorial and great looking grub. You can't beat that qview. I still haven't broken out my smoker yet. I think this weekend sounds pretty good to me.

Thank You Cheezee,

I was wondering if I had to send a search party over to Red Hill!

Bear

That looks just great Bear I will be sure and use this as a guide when I do my first one...GREAT GREAT GREAT JOB !!!!!!!!

Thanks Roller!

Bear

John you left out a very important step in this process.

Final step. Package with dry ice and ship overnite delivery to Scarbelly

This is a critical step and needs to be followed in the future

Darn! I'm always forgetting one step! I'll try harder.

Bear

Brisket looks moist and Delicious bear along with the Sammie's.....and nice score on the rib eyes..... thnx for the qveiw

Thank You Very Much!

Bear
 

 

[cheezeerider]

Thank You Cheezee,

I was wondering if I had to send a search party over to Red Hill!

Bear

LOL!

No search party needed. New job + more responsibilities = no time to play on the computer or smoke for that matter. I think the wife would enjoy some q for mother's day, whatcha think?

 

[alelover]

I think she would very much.

 

[Bearcarver]

I'm betting she loved the "Q" on Mothers' Day !!

Bear

 

[Dutch]

Great job there Bear. I've managed to hide about about a pounds worth of brisket from my last smoke and your brisky sammiches look great-gotta try some for myself!

 

[Bearcarver]

Thanks Dutch !

Bear

 

[whitepony99]

Bear you are the man where can I find that rub recipe I am doing one this weekend and am looking for a good rub recipe.

 

[Bearcarver]

Thanks Pony !

I'm sorry, I don't have that rub recipe.

I got it from Paul. It's real good stuff.

You can PM him.

Here is his web site too:

http://beer-b-q-spices.com/Spice1/index.php?main_page=index&cPath=2

Bear

PS: Everybody says Jeff's recipe is good. I never tried it, but he sells his recipe on this forum.

 

[whitepony99]

I really missed talking to you guys I will have a Q-view up this weekend some brisket and pork shoulders.

Thanks alot Bear

 

[whitepony99]

Ooops you bought the rub now I understand

 

[meateater]

Alright, who hid this from me???  

 Who hid my Bear View !!!

 

[Bearcarver]

Alright, who hid this from me???  

 Who hid my Bear View !!!

This thread may have been before Raptor came up with the name "BearView".

I miss so many myself. I only hope people know I miss a lot of great threads---I never ignore any.

Bear
 

 

[stokinsmokebbq]

Would those steps of opening the door to cool down the temp be the same on an offset or mainly a vertical propane smoker?

 

[Bearcarver]

Would those steps of opening the door to cool down the temp be the same on an offset or mainly a vertical propane smoker?

I do that instead of putting it in a cooler wrapped in towels, to rest.

I think it should only be done with a smoker that you can drop the smoker temp below the meat temp quickly.

That way it stops the cooking, and just keeps it warm, just like a cooler does.

Bear

 

[oldschoolbbq]

Nice , Bear . I want some of that Rib Roast

 Later . . .

 

[Bearcarver]

 
Nice , Bear . I want some of that Rib Roast

 Later . . .

Thanks Stan!!

Actually that Rib Roast was the one I got sliced into 10 steaks, and because their cash register screwed up, I got them all FREE !!!

Here's the story:

http://www.smokingmeatforums.com/t/105636/why-i-shop-at-giant

Bear

 

[oldschoolbbq]

Oh my . That;s sooo cool. I love mistakes like that.................

 

[Bearcarver]

 
Oh my . That;s sooo cool. I love mistakes like that.................

LOL----Yeah, I couldn't believe they gave us over 11 pounds of Rib Steaks for FREE, but I didn't argue!!

Bear

 

[ccm399]

Thanks for this guide Bear. I put my flat on this morning at 6am. Should have some tasty brisket for dinner!

Question though. I am a bark guy, would wrapping in foil at say 170-180 allow more bark to form or should I stick to 160?

Thanks!

Chris

 

[Bearcarver]

 
Thanks for this guide Bear. I put my flat on this morning at 6am. Should have some tasty brisket for dinner!

Question though. I am a bark guy, would wrapping in foil at say 170-180 allow more bark to form or should I stick to 160?

Thanks!

Chris

Thanks Chris!!

Wrapping it later could help.

Unwrapping it for the last hour could help too.

Not wrapping it at all is what many Bark lovers do.

Or you could wrap it in Butcher's paper instead, like Gary S does. He gets Great Bark!!

Check this out:

http://www.smokingmeatforums.com/t/174019/east-texas-style-brisket-ribs

Bear