First Brisket on my new Smoker (Qview)

[jell0b0y]

Got up this morning to break in the new Fatboy smoker so I prepped a Brisket with a mustard slather and a good coat of my rub. Will have more pics later of the finished product.

 

[shooterrick]

Hope all goes well.  Looking good so far.

 

[austinl]

I'm interested in how that mustard tastes afterwards; sounds like a great idea.  Have you done briskets like it before?

 

[shooterrick]

It has been my experience the mustard is only a carrier for the rub.  No decernable taste is evident from the mustard after smoking.  Promise! 

 

[rbranstner]

It has been my experience the mustard is only a carrier for the rub.  No decernable taste is evident from the mustard after smoking.  Promise! 

I second that. It may give it some sort of flavor but it's definitely not going to give it a mustard flavor. I am not a mustard fan and I use it on my pork butts all the time.

 

[ptcruiserguy]

It has been my experience the mustard is only a carrier for the rub.  No decernable taste is evident from the mustard after smoking.  Promise! 

X2 

And not only that but I believe it also helps with the making of good bark.

 

[jell0b0y]

I done just a few briskets (pork man here) and most of them turn out ok but since I tried Paul Kirks tip in his championship book ( flipping at 6 hours then again at 9) and the slather the last one I done turned out pretty good. I Pretty much use the slather as a carrier for the rub. I can't taste the mustard on the meat at all and I believe it does make a better bark on the brisket.

 

[austinl]

Thanks for the info.  I guess I'll have to try it on the next brisket I do.  I'm a beef and poultry man myself.

 

[jell0b0y]

Here's a Pic at the 6 hour flip

 

[frizzlefry]

Looks good!

 

[SmokinAl]

That is looking good!!!

 

[africanmeat]

looks great well done

 

[jacobtia]

Looking good from here! When's dinner gonna be ready?

 

[jell0b0y]

Its Getting close! only 3 more degrees and then a rest for 30 then dinner time

 

[jell0b0y]

Looking good from here! When's dinner gonna be ready?

Only 3 more degrees and a 30 min rest till dinner

 

[shooterrick]

Sounds good but I would rest for a minimum of 45 mins and I prefer an hour.  The muscle needs ample time to equalize throughout and the moisture to fully disperse though the meat.  IMHO> 

 

[SmokinAl]

Can't wait to see you slice that baby up!

 

[raptor700]

The bark looks great,

looking forward to the slices 

 

[jell0b0y]

Well here's the final product. Wasn't 100%v happy with it but it turned out not to shabby. The flat was just a little dryer than i would like but the other part was perfect so i got a little work to do in order to get it a little more juice on the flat. I did wait the 45 minutes suggested by Rick and I didn't think I could make it but hay i found out that i did have a little more willpower that I thought I did.

 

[mikelikessmoke]

Good looking bark..... Check!

Good looking smoke ring.... Check!

Good and juicy meat.... Check!

Good Job!