My Second Brisket w/ QView

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Meat Mopper
Original poster
Jul 15, 2010
Monroe Twp, NJ
In Prep for a lunch requested by DW's (da wife) boss next week, I decided to try a brisket. I got a small whole packer, 8.68 pounds, at our local supermarket, Waldbaums.


Coated with a salt, garlic powder, pepper, paprika, rosemary, onion powder, ginger and chili powder rub, it sat overnight.



I started the smoke at 6:00 a.m. Ambient was in the upper 50's, very windy. I was set up in the lee of the garage. I was using cherry/maple with the Traeger set to 225 and saw swings from 210 to 235.


At the 4:00 mark, it hit 144*. Pheww! That was close! We had some errands to run and when we got back at 3:30 (about the 9:30 mark), the IT was almost 170*, so I pulled it to finish covered in the oven at 235*. I put a half cup of some red wine in with it.


At 6:00 pm, the 12:00 mark, it hit 190*. We had plans to go out to dinner with some friends, so I had a dilemma. I didn't think I could let it sit wrapped in the cooler for five hours or so to let the juices redistribute, so it seemed I had only two options: either slice it now and let it sit in its juices in the fridge, or, put it unsliced in the fridge and slice it later, cold. I may have made a mistake, but I decided to slice now. I put on some gloves and was able to separate the point from the flat with my hands. Well, almost completely. I had to cut a bit right at the edge.   


The point with some fat trimmed from the flat:


I trimmed the layer of fat off the top of the flat and sliced. Then I put the slices back in the juices and went out to dinner. The smoke ring is only on the side without the fat, which I guess is to be expected. DW and I noshed on the bits that fell to the side in the slicing, even if I had to push some of 'em there! Very tender and tasty. I think the inner slices are going to be a bit dry, which might not have happened if I'd had the time to let it sit.


Anyway, thanks for looking, and for any advice on what I should have done differently at the end.


Gone but not forgotten RIP
OTBS Member
SMF Premier Member
Group Lead
Sep 12, 2009
Macungie, PA
Looks really great there Pokey !



It doesn't look to me like you need any advise on this, other than maybe to say, "Next time do it when you have enough time, and won't have to change the finishing plans".

It still looks Awesome!



Master of the Pit
OTBS Member
May 7, 2010
augusta ga
Gosh, that looks beautiful. I probably would have put in in the fridge and sliced it later. I say that only because I have made the mistake of cutting into a piece of meat too soon and all the juices run out and even if you leave the meat sitting in the juice, it doesn't re-absorb it. Just my experience. Briskets hate me anyway.


Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
Mar 12, 2009

I'm with both of theses folks. It doesn't look like you need any advice personally all you need to me is a fork I don't think that you'll even need a knife to cut into that brisket. 


Gone but not forgotten. RIP
OTBS Member
Feb 3, 2009
Nice looking slab o beef right there!


Meat Mopper
Original poster
Thread starter
Jul 15, 2010
Monroe Twp, NJ
Thansk everyone. An update. The ends of the flat were terrific, very moist and tender. The inner slices were still tasty, but a bit dry by comparison. The point, on the other hand, was unbelievable! It was tender, juicy, almost like it could've been pulled, but not quite. This is what I think we're all aiming for. It had a layer of fat that had to be trimmed, but the meat that was left was to die for. If letting it sit for a couple of hours will make the whole thing come out like, this, well, we'll see. Very nice.

Thanks everybody. This forum is a terrific source of advice, techniques and tips. I hope I can replicate this.

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