First Brisket w/Q-View

Discussion in 'Beef' started by big-fokker, Sep 2, 2007.

  1. big-fokker

    big-fokker Meat Mopper

    Well I finally bit the bullet and tried my first cut of beef. It took a long time to locate one in the right size range but now I know where to look. Local supermarkets don't carry fresh brisket's (only corned beef) and the all the Wal-mart's around here didn't have anything less than a 14lb'ers, so I checked out BJ's and found em' from 4 to 10 lbs.
    I grabbed the best looking one which was a 5.3 lb piece and headed home.
    [​IMG]

    I scored the fat cap, slathered some mustard and applied rub
    [​IMG]

    Then I wrapped and refrigerated overnight.
    Here it is in the box the next morning at 10am.
    [​IMG]
    Notice no water pan...? Well I was reading a post a couple of days ago about smoke rings and how they get there so I wanted to see for myself. Plus, my box maintains 2 different temps according to the side mounted therms. and where it should be warmer on top, it's actually warmer down by the water pan...this led me to believe that the pan of boiling water had something to do with that. For this session without the water pan, both therms read almost the same with the top actually being hotter.

    Back into the house and I start on my 2 fatties. The savory one is stuffed with onions, green peppers and colby-jack cheese and the sweet one is the "Aloha" roll that Richoso1 so generously shared his recipe for http://www.smokingmeatforums.com/for...?threadid=7898. I used fresh grated coconut and crushed macadamias though.
    [​IMG]

    About 3 hours into the brisket time, I went ahead and put the fatties on. Thinking about the pork and it's drippings, I went ahead and foiled the water pan and put it in there to catch the drippings...but I still didn't add any water.
    [​IMG]

    After 2 hours, the fatties hit 170* so off they came
    [​IMG]

    The brisket hit 180* about 30 mins later and off it came
    [​IMG]

    I spritzed and foiled the brisket, then wrapped it in a towel and put it in the cooler to rest. By that time, the fatties had cooled so I anxiously sliced them. The savory one sliced easiest but the sweet "Aloha" roll took some patience with all the nuts crumbling off.
    Savory:
    [​IMG]

    Sweet (Aloha)
    [​IMG]

    Both rolls had their own distinct tastes, but my fav is the savory, with the peppers, onions and cheese. Mama-Fokker liked the Aloha. I'm definitely getting in to the fatties now. I posted a few weeks ago saying that I wasn't so hot on fatties and quite a few suggested that I try JD brand. Well, I didn't think it would make a difference, but this time I rolled JD and I sure as heck will not be buying anything other than Jimmy Dean rolls from here on out .

    And now the star of the show...the 5 lb. brisket all sliced up after a good 4 hour resting period.
    [​IMG]

    The brisket took a total of 5 1/2 hours to cook to 180* and came out pretty tender. I made up some packaged Au Jus and mixed the juice from the foil pack in with it.
    Overall taste was excellent. I used Apple wood this smoke and I'm glad I did. The Hickory I've been using is good, but a little more overpowering compared to this Apple smoke. I'd still like to get my hands on some Pecan and give that a whirl as well.
    Smoke ring you ask...? Well, I could barely see any evidence of a ring on this smoke venture, so I'm left to believe that the absence of the water pan was the culprit. Humidity/moisture inside the box is my friend from here on out....well, that and the Captain...!!
     
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Excellent pic's and great smoking venture, now I am hungry and drooling. Everything looks delicious and your fattys are top notch !!!
     
  3. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Very good post Big-Fokker. Looks like some excellent food. Makes me hungry!

    Keep Smokin
     
  4. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    I agree, good lookin grub. Mossy must be feelin a little off today. He didn't say a word about the captain morgan in the pictures. SO I WILL!! Thats the first and most important ingrediant to any smoke. [​IMG] Have a great day and thanks for the post. Terry
     
  5. gofish

    gofish Smoking Fanatic OTBS Member

    Fokker,
    Thats a quality post. Bravo on the post, the pic's, the food, and seeing the JD Fatty light! All around awsome job ...............
     
  6. chadpole

    chadpole Smoking Fanatic OTBS Member

    That looks like some delicious grub! You did good and now I am drooling also. I am like you ....stick with the Jimmy Dean and you can't go wrong.
    You getting to be a pretty good pit master.

    On another note....this is for BIG Arms Smoking:
    I see you have changed your ativar again. I Liked the smoker picture you had. could you get it back on there somewhere? I would like to see some closee ups of it also. Sorry about the interuption,but didn't know how else to tell him.
     
  7. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Well done Big-fokker,,,you definetly have this postin thang down to a science ,,,drool slurp wipe [​IMG][​IMG][​IMG]
     
  8. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Looks fantastic, i imagine it will go great with that Capn. on ice!!
     
  9. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    Excellent post [​IMG]

    I keep saying to myself, "Self, next smoke you are going to take pics & do a play by play post with pics." I have even had the camera outside with me many times but get so involved in my smoker I get done & go oops[​IMG] forgot to take the pics.
     
  10. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Hey Chad, I had to change the avatar, Debi said I should put the picture of me and Dixie up, so, her wish is my command. [​IMG] Here is the picture of my smoker. I don't want to show the inside till I get the tuning plates fixed up like Coley suggested.
     
  11. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Great looking smoking adventure with excellent pics. Congrats.
     
  12. chris_harper

    chris_harper Master of the Pit OTBS Member

    excellent qview. looks very good. man i'm hungry.
     
  13. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Wow, a most excellent post with awesome q-view. My hats off to ya on this one![​IMG]
     
  14. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    BigArm's smokin
    That is a impressive, large set up. Do you have alot of kids to feed and/or just have many wives?[​IMG]
     
  15. richtee

    richtee Smoking Guru OTBS Member

    I believe we have a difference of opinion here. The most important ingredient 'round my place is bourbon. :{)
     
  16. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    I haven't had a wife in 13 years. [​IMG] Oh well, must be one of those, "thank God for un-answered prayers" things. [​IMG] My son is 16 and into, girls, guns, 4 wheelers, and generally not being home, so he don't eat much of what I cook.
    We built it that big cause thats how big the dredge pipe float was. I like to cook for my friends so I use most all the space in it. I can't wait to tune it like Coley says, it is about 75 degrees cooler at the exhust stack end. Well, got to walk down the hill to my neighbors, he is doing the cooking today on his new GOSM. So I am setting sail with Captain Morgan in hand. [​IMG] Terry
     
  17. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Nice looking Q!!

    I have used both bourbon and the Captain in my spray. The family prefers the Captain. It's all a matter of personal preference, and that's a good thing.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  18. big-fokker

    big-fokker Meat Mopper

    Thanks for the kind words everyone [​IMG] I'll give the bourbon a try next time, but I mainly use Captain because there's always some in the house.
     
  19. chadpole

    chadpole Smoking Fanatic OTBS Member

    Hey Terry, I appreciate that big picture of the smoker. And I agree with Mom,if she says do something ...you'd better move on it. I was just wondering why you changed it,thanks.......Paul
     
  20. deejaydebi

    deejaydebi Smoking Guru

    BF -

    Awsome smoke! That's brisket is killing me here! I can taste it! How was the coconut and macadamia nut fatty? Bet the smoked coconut was really good huh? You got me thinking about cocnut now ... [​IMG]


    Terry -

    That's an amazingly huge smoke for an available guy ... Although 16 year old can eat like horses.
     

Share This Page