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First Brisket...Q-view

Discussion in 'Beef' started by pintobean, Oct 19, 2010.

  1. pintobean

    pintobean Smoke Blower

    Used Geek's basic brisket method with a few additions to the rub (cayenne, garlic powder, and paprika). Used a 4lb flat cut of Brisket...was going to get a whole brisket, but me and the wife will never eat 12lbs of meat, so I went with a nicely trimmed flat cut of Brisket from Costco that had been packed this morning, not packed in brine or anything. I also skipped the injection of the beef stock in Geek's method. Had a few friends over for dinner and we pretty much finished the sucker off. Came out good...I rushed a little at the end since I knew people were coming, and brought the heat up to 260-280. It probably wasn't quite as tender as it could have been had I let it go another hour or so, but all in all, everyone loved it, so I guess it was alright. It cooked 5.5 hours total...3.5 with smoke, 2 covered.

    Fresh Cut

    I trimmed a little of this fat, but left about an 1/8" layer

    Rubbed and soaked in Cola

    Just thrown on the ECB

    A few "money shots"
    Last edited: Oct 19, 2010
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Looks pretty dang good from my house1

     It may have benifited from another hour in the smoker but it looks like a winner.
  3. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now your brisket looks great and it has quite the smoke ring too. Now I think you should try a whole brisket cause after all there is such a thing as frezing it for leftovers for another day. Then I would re-heat it using a steamer pot and you will be amazed on how good it will be. All moist and to me the steamer brings out all the smokey flavor out of the meat.
  4. deannc

    deannc Master of the Pit

    Nice looking Qview and smoke ring.  Thanks for sharing!  [​IMG]
  5. ugaboz

    ugaboz Smoking Fanatic

    nice work
  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That looks very good.  I love brisket and I love left over brisket too
  7. pintobean

    pintobean Smoke Blower

    Thanks all. Yeah, I was wondering about reheating BBQ. Is a steamer pot (crock-pot) the best way to reheat BBQ? Do you have to add water or liquid when reheating? I would never use a microwave, and think an oven would dry it out. I would definitely smoke large portions and freeze it.
  8. kevink

    kevink Fire Starter

    purty lookin smoke ring there!
  9. sqwib

    sqwib Smoking Guru OTBS Member

    Pintobean, looking good.

    Dont ever worry about making too much that's what freezers are four.

    You can vacuum seal then reheat later in the bag in boiling water.
  10. pintobean

    pintobean Smoke Blower

    Thanks, I like that idea. Definitely shouldn't lose any moisture that way.