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Brisket & No-Boil Mac 'n Cheese w/ Q-view!

Discussion in 'Beef' started by usmcrob, Oct 8, 2013.

  1. usmcrob

    usmcrob Fire Starter

    Some friends have been buggin the heck out of me for some brisket, so tonight is the night. Started the pit at 0330 this morning.

    Trimmed up this beautiful prime packer yesterday, trimmed out comes to just under 12 pounds.

    Just coarse sea salt and coarse ground black pepper.
    Last edited: Oct 8, 2013
  2. usmcrob

    usmcrob Fire Starter

    She went on at 0430 for a (hopefully) good low and slow smoke....Around 225*.

    7 hours later, she's sittin at 156* internal temp.

    Mac 'n Cheese will go on at around 1530 for a sit down time of 1800.

    More Q-view to come!
    Last edited: Oct 8, 2013
  3. s2k9k

    s2k9k AMNPS Test Group

    Lookin' Good so far!!! I like the simplicity of the S&P, let the flavor of the beef do the talking!!!
  4. usmcrob

    usmcrob Fire Starter

    Thanks. I've tried different things and the general consensus is just salt and pepper for the rub. I do add a stick of butter and a beer when I wrap it, but that's it.
  5. usmcrob

    usmcrob Fire Starter

    Here she is just before wrapping.

    All buttered up with a little beer.
  6. driedstick

    driedstick Smoking Guru OTBS Member

    Looks good how did the mac and cheese come out.
  7. usmcrob

    usmcrob Fire Starter

    It turned out good. A little greasy, but I think I put too much butter in it. Also, the smokey flavor definitely increases in the leftovers!