First Q-View attempt, first brisket attempt.

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Original poster
Dec 26, 2010
I've been smoking for a few years now, and this is my first shot at brisket. My local Sam's club was having a blow out on it ($1.85/lb) so I picked up an 8lb flat and cut it in half for my MES30. Soaked 'em overnight in marinade and rubbed 'em down with Jeff's recipe this morning. They went in at 0630... looking forward to a good dinner. I'll share progress as it goes. Wish me luck!


Dang it thats a good sale on briskets. I might think about going back and getting more. But it looks like you are off to a good start so keep it going.
I need to go to sams here and check the price. Wish i had a side view of your second pic? that sure looks like a point????
Update: They've been in the smoker for 8 hours now and have hit 165. They're wrapped in foil and back in the smoker! Starting to drool.

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Ok, it's done and I'm eh about it. I I pulled them at 200 and let them sit for an hour. The one with less fat in it was pretty dry compared to the fatty one (duh, I realize). So I'll freeze that one in my new food saver and we enjoyed the moist one. I didn't get too good of a pic of the smoke ring because 1, it was barely there and 2. I was rushing to get them on the plate. I see an electric knive in my future as well. Anyway, for the price and the little amount of effort spent, I think I'll be trying it again in the future.

It sure looks good, and a dang good price! Was that for Choice or Select?

 Question for you - you said you pulled it at 200* - how did it feel when you probed it? Was there any resistance?
Uhhhh... it was cheap. Honestly I didn't read much past "beef brisket" and "$1.85" so I don't know whether it was prime or select, sorry. I'll be sure to look closer next time. It WAS delicious, for the record. I pulled the first one a solid hour before the second and it was pretty dry, but the second (bigger) cut was much juicier.

I pulled them at 200 but I put the probes in them at 165 in the foil and let 'em stay there until they hit 200. If there's a better way, I'm all ears.
The jiucier one was probably the point, which has a higher fat content.

When I cook there are 2 things I go by to decide if something is done - one is the internal temp. I shoot for around 200*. The second, and probably more important (for me) is how the meat feels when I slide a probe into it. If there is resistance I don't care what the temp is - it's staying on the pit. Should feel like a hot knife through butter - nice and  easy. Having said that - each piece of meat is different - and you will get a tough one every once in a while.

I am glad to see you will be doing another brisket - have to say they are one of my favorites. For the half you froze - since it wasn't as juicy as you would have liked you may want to use that for chili - nothing like a nice smokey brisket to take your chili to the next level.

One question though - why did you cut it in half?
Good idea about the chili. I do love chili and sooner or later it's going to be cold here again (80 in my house right now in Tampa with the windows open). I cut it in half quite simply because it wouldn't fit on a single rack in the smoker.

Perhaps I should be probing the meat instead of just poking it and leaving it in. That way I can determine resistance. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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