Father's Day Flat w Q-view (sort of)

[smoke_chef]

Well... flat with what I believe to be a little bit of the point still attached. We raise our own beef and our butcher sometimes gives us some unconventional cuts. I asked for the brisket to be left as a packer but he said his vacuum pack machine can't do it. Ugh! So, I got this flat and rest went to hamburger. HUH!?!? It's not like a can't go to the store and get one but it's kind of the idea of smoking my own meat? Not sure what I think of this. He's a super great guy and we've gone to him for years so I don't guess this is a deal breaker. It's just a bummer.

http://i252.photobucket.com/albums/hh19/fdharp/FathersDay2012Brisketflat3.jpg

http://i252.photobucket.com/albums/hh19/fdharp/FathersDay2012Brisketflat6.jpg

http://i252.photobucket.com/albums/hh19/fdharp/FathersDay2012Brisketflat.jpg

It cooked up nice. Good smoke flavor. Tender. Juicy. It weighed 3.75 pounds. It smoked 5 hours at approx 225. I say approx. because I got a little lucky that it turned out so well. You see, I've had some major issues with my thermo's lately. I can't keep a good one. I guess it's because I keep buying cheap ones but I'll save the details for a post in the thermo section. In short, I didn't have an accurate gage. I had to rely on my limited experience. It worked out though. Four of us ate every bite. I thought I would have leftovers. Nope!

Ugh... still not sure what I'm doing wrong with the pics. I guess this works?

 

[bmudd14474]

Looks good. Use the IMG tags from photobucket and it will work.

 

[africanmeat]

Looks good to  me nice color.

 

[jrod62]

looks good

 

[i bleed blue]

That looks like something I want to do while I sleep in the day time with my Electric ECB. Put it on at say 12 or 1pm and let er go until I wake up about 6 or 7pm. Dinner waiting for me and probably waking me up. Did you mop or spritz?

 

[smokinhusker]

That looks outstanding! Details please? 

 

[smoke_chef]

I Bleed Blue... no mopping or spritzing. Just a good rub and steady temps works for me most of the time. Someday when I get a better smoker I'll play with all that. For now though... my smoker is a pretty much a cheap-o. I have found that with it, the best thing to do is get the temp where I want it and do my best to leave the meat box alone. It's hard to not to peek in to see the meat though.

Husker.. what details? I thought I mentioned it all in the original post but.. I am still sort of new. So, let me know what I missed and I'll get it in there. I want to be a good contributor. I've gotten so much out of this site (Thanks Jeff) it's a privilege to get to give back any where I can.