First smoke, brisket, offset

Discussion in 'Beef' started by eddie b, Jul 11, 2011.

  1. eddie b

    eddie b Newbie

    Well, my first attempt after lurking and boning up here. I have a side-by-side Brinksman grill, with a gas side and charcoal side. On the charcoal side I lowered the coal tray as low as it would go, resting on the bottom of the tank, basically. I built a very small fire on the right side next to the air intake, and set a smoking box with a mixture of apple-juice soaked hickory and apple wood chips on top of that. I closed the chimney altogether on that side, and left the other chimney a quarter open on the left side, where the meat would be. I left the intake open wide to start, then closed it down to a quarter as I got up to heat.

    I trimmed the underside of my brisket, and scored the top fat. I used Jeff's rub recipe and worked it well in.

    [​IMG]

    I placed that in the smoker at 7am once it was generating an even 220°. By 7:42 it had got up to 79°.

    [​IMG]

    I went with the 3:2:1 method for the first six hours. Right around hour six the temperature plummeted from 165° to 145°. The ambient temperature had remained constant, but I'd had to replace fuel and smoking materials multiple times at that point. Over the next hour it crept back up to 165° but at that point fuel and smoking supplies were getting inconsistent, so I pulled the meat and finished it with an hour in the oven. Although I got a great looking finish I think the bark could have been deeper, more intense. That's what I'll need to pay attention to next tme, that ast two hours.

    [​IMG]
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks great!! 
     
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    Yummy it looks good well done [​IMG]
     
  4. sunman76

    sunman76 Master of the Pit

    looks good [​IMG]
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    You did a great job Eddie,Glad it worked out well for ya.

    It looks darn good from here [​IMG]

    Thanks for sharing your Qview[​IMG]
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview.[​IMG]
     
  7. eddie b

    eddie b Newbie

    can someone explain Qview for me? I know it's images of the work in progress, but what does the term mean specifically? 
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    BBQ view.
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The 3-2-1 method is for ribs. The default method for brisket is smoke until IT is 165, foil with some liquid, then take it to 195-205. Rest for an hour & slice or pull. Yours looks good so I guess your method worked.
     
  10. eddie b

    eddie b Newbie

    Ah OK well that explains some unexpected bumps in the road. Thanks for the input everyone. I'll be smoking another one this weekend, and will document the process again to this thread. 
     

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