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Brisket Process with QVIEW (Steps 1-3)

Discussion in 'Meat Selection and Processing' started by tallboys, Jan 1, 2011.

  1. tallboys

    tallboys Newbie

    [​IMG]Gonna try to document my brisket process for a few friends that usually just see the finished product.  Today I am cooking a small 6lb Certified Angus Beef or CAB Brisket Flat from sams Club.  This is the weapon of choice for most bbq competitors I know.  I buy these by the case from Sams for abour $3 a pound.  absolute gold on the pit!  Speaking of pit...the big pit is getting a break today, we will be using the Green Mountain Pellet Smoker for the cook.  Cooking hot at 265-275 will be the plan today.

    Step 1- open beef and coat with mustard.  I do this for the rub to stick...this adds ZERO to flavor profile.

    Step 2- rub with rub of choice.  Today we used Texas BBQ Rub's Brisket #2 Blend along with a little Starbucks Sumatra. (yes...coffee)

    Step 3- goto the smoker fatside DOWN.  I go fatside down till i get the color I want then go to the pan.  More to come on this later


  2. sqwib

    sqwib Smoking Guru OTBS Member

    Looks good, how about some finished pics
  3. More pics and steps!!
  4. dewetha

    dewetha Smoking Fanatic

  5. pigeyex

    pigeyex Fire Starter

    I'm thinking the mustard did him in. [​IMG]

  6.      Looking good so far[​IMG]
  7. Do you think it ever got done? It's only been a 1 1/2 yrs since it was started? [​IMG]
    overground likes this.