Made the 2 hour round trip to pick up a 16.8 LB packer cut brisket. Yes... it drives me crazy that I have to drive that far, but central Florida is a desert when it comes to butchers/meat markets and for some reason, Sams and Costco do not carry packers cuts here. Anyway... on the the Q-View.
Out of the package and cleaned up. About 15.5 Lbs trimmed.
Rub Applied
Rested and ready.
Into the smoker, with apple wood.
6 hours in.
Chopped up the point for burnt ends. Some midwest folks have told me that I cut them too big. The meat was just falling apart. If i cut them any smaller, I would have just had shreds.
Ah... Now that's better.
Flat, rested and ready for slicing.
Pretty tender and pretty tasty. For a big boy, this cooked fairly fast. it was at 205 after about 12.5 hours. I put it in at about 3 AM and took it out to rest at about 3.30 PM.
I tend to get some fires in my MES chip tray. I backed off significantly on the amount of chips i put in and i know this is a major source of controversy, but I did not soak them. It worked out pretty well, but I still managed to get a fire or two.
Seriously considering changing to a WSM or perhaps checking out the AMAZ-N. When I went to the AMAZ-N site, it said you can only use it up to 180 degrees. Is that right?
Anyway... back to the brisket.... after eating the burnt ends made from the point, I am really not sure why anyone would eat the flat!!
Out of the package and cleaned up. About 15.5 Lbs trimmed.
Rub Applied
Rested and ready.
Into the smoker, with apple wood.
6 hours in.
Chopped up the point for burnt ends. Some midwest folks have told me that I cut them too big. The meat was just falling apart. If i cut them any smaller, I would have just had shreds.
Ah... Now that's better.
Flat, rested and ready for slicing.
Pretty tender and pretty tasty. For a big boy, this cooked fairly fast. it was at 205 after about 12.5 hours. I put it in at about 3 AM and took it out to rest at about 3.30 PM.
I tend to get some fires in my MES chip tray. I backed off significantly on the amount of chips i put in and i know this is a major source of controversy, but I did not soak them. It worked out pretty well, but I still managed to get a fire or two.
Seriously considering changing to a WSM or perhaps checking out the AMAZ-N. When I went to the AMAZ-N site, it said you can only use it up to 180 degrees. Is that right?
Anyway... back to the brisket.... after eating the burnt ends made from the point, I am really not sure why anyone would eat the flat!!