brisket now with Qview

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Thank you Tyo! And yes I will post some Qview later!

th_Slab_of_meat.gif
You fortold the future with your emoticon, lol.. how ironic
 


Yep, good move getting up early. You will still be hard pressed to have it done by 2:00. Hope everything runs smoothly. If it stalls DON'T raise the temp up, just leave it alone.
More good advice. Uppin the temp is the absolute wrong thing to do. if anything, you want your smoker and meat temp to come together at the same time. Pull this off and you will have a brisket so tender and palatable that you could serve it in a rest home on denture cleaning day..


How's it doing?
Had to comment on this, your avatar and question just matched up perfectly


Stalled at 110 for 2 hours......grrrrrrrrrrrrrrrrr!!!!!
A might bit low for a stall there fella

 


Stalled at 110˚?????

Nah---that had to be something else.

Bear
X2
 
 
It looks really good! how long did it actually take to finish? Good job sticking with it. I like to give myself 3-4 hours of time beyond what I think a particular brisket will cook in. No two briskies are the same and thier stalls can turn you into an alcoholic. Got any sliced pics?
 
LOL, I never thought about my avatar when I asked him how it was doing. A guy at work says it takes 8 hours to do a brisket. That is how long he always cooks his. He uses a charcoal grille, a 55-gal drum one you can buy at the store for like $80. I told him no, you go by temp and no 2 are the same. LOL, but he did take up for me to everyone that makes fun of my "upside down brisket". He told them "what if everyone that has always done it fat side up is worng, and someone figured out that fat side down is right?". He thinks outside the box mostly, like I do.
 
Sorry I didn't get back here to answer some of those questions. Here's what I got for you guys.
 
It looks really good! how long did it actually take to finish? Good job sticking with it. I like to give myself 3-4 hours of time beyond what I think a particular brisket will cook in. No two briskies are the same and thier stalls can turn you into an alcoholic. Got any sliced pics?


It was on the smoker at 5am took it off at 4pm. And Pit you said something about it stalling at 110. This is my 2nd brisket so I have never heard of a stall. I was just assuming that it stalled cause I literally didn't touch or change a thing the whole smoke through. I got the smoker up to 245 put the brisket on and checked the temp every hour. I had to reload with charcoal every 2 hours or so when it would start to drop to around 220. I also added apple wood chips every time I reloaded. I had two digital thermo's runnin all day as well. One on the cooking surface through an onion and one in the brisket. I tested both prior to the smoke in boiling water. When the internal temp hit 110 it literally stayed there for almost 2 hours. Any additional advice on stalls(i again am assuming it means that the temp stalls out on you and doesn't budge for awhile) and when to expect them would be gladly accepted.

And yes I got sliced pics. Thought they got on there. Coming in a few.


Well the brisket looks like it turned out great. Did you meet your deadline?


Al I did not as you read above :( But hey it's a learning process and it gave my Dad, Brother and I some extra time for beer drinking!
 
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The one thing I've learned here from the experts is that briskies and butts take their sweet @$$ time and they're ready when they're ready.  They cook to the thermometer not the clock!  The stall will get you every time you have a schedule to follow!  Good luck jacobtia!  Can't wait to see the qview!
 
Congrats on the brisket. I'll have that third piece from the end please................
 
This is the picture that says it ALL !

Perfect!!!

Zoom in on that thing & take a GOOD look!!!

Bear
Bear,

Thank you my friend! I take a lot of pride in my cooking! So, I am glad to hear from a guy with more experience that my second try at brisket looks "perfect"! Thank you again man!

Jake
 
Les,

Dinner party turned out great man! Thanks for asking! Of course we had the brisket, corn bread, spaghetti squash, and cole slaw! The brisket must have been good cause out of that 6lber I only had enough left over for one brisket sandwich!!!

Jake
 
looks like it all turned out even though you had some issues....hope you kept notes on the process for next time. I learned a lot just from reading the posts...#1 allow plenty of time for a brisket....#2, nothing goes as planned
 
Great job there my friend, the brisket couldn't have looked any better. I'm sure your guests thought the wait was worth it. No two briskets will cook the same. If you try to time them to suit your schedule and it finishes when it's supposed to, it's like winning the lottery.
 
So, what's a guy gotta do to get his Qview posted on the home page?
I don't know, but if looks has anything to do with it, that one has a great chance!

The biggest prize is you got to eat it, and everybody else that ate some considers you to be a Great Cook!

Also gives Mom another reason to be proud of her Hubby!

Bear
 
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