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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

    [​IMG]

    [​IMG]
     
  2. sqwib

    sqwib Smoking Guru OTBS Member

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

    dewetha Smoking Fanatic

    [​IMG]
     
  5. pigeyex

    pigeyex Fire Starter

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

    Pigeye
     
     
  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.