Sunday Brisket with Q-View on ECB

Discussion in 'Beef' started by grillmonkey, Sep 7, 2014.

  1. grillmonkey

    grillmonkey Smoking Fanatic

    [​IMG]  The Monkey is making another run at brisket today. Meat went on at 8:00 AM.

    A nice hunk of point on the ECB with electric mod and router speed controller to adjust temp.

    I seasoned it with Kosher salt, coarse-ground black pepper, and McCormick Montreal Steak Seasoning. Injected with homemade beef broth, and about 1 cup of water in the pan to get the bark started (someone on this forum said that was all that was needed, he has a lot of experience, so I listened). I don't plan to foil unless it just stalls too long; then only long enough to get it through the stall. Holding temp at 250 degrees. Smoking wood is 80% cherry and 20% hickory.

    The ECB has several mods, including:

    -- Top vent

    -- Wood stove gasket around lid

    -- Electric heating element

    -- Two small holes for Maverick 733 probes near top grate

    -- Router speed controller (on top of stool by Maverick) to adjust temp. It isn't a thermostat, it just allows you to turn the heat up and down.

    It's on the smoker and chugging along at 266 degrees right now. I'll go out and turn it down after I post this. Please feel free to make any recommendations. I can't undo what I've already done, but I am flexible if there is anything else that I should do. This is only my 3rd. brisket, so I'm no expert.

    I'll update the Q-View when I open it to insert the meat temp probe.
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Sounds like a plan to me . Don't let the 'stall' whip you, let it ride at the same temp. and it will give you the 'wonder ' you want . . . and the Bark gets better[​IMG]  , JMHO.

    Have fun . . .
  3. grillmonkey

    grillmonkey Smoking Fanatic

    OK, I'll let it ride, unless the stall just gets crazy long. I plan to pull it at 203 degrees and rest it for at least an hour.
  4. Looks good so far.

    Happy smoken.

  5. IMHO, I think you should invite us all over for supper [​IMG]

    LOL, Scott
  6. grillmonkey

    grillmonkey Smoking Fanatic

    Thanks David.

    It's been smoking for 2 hours now and the air on the patio smells wonderful.
  7. grillmonkey

    grillmonkey Smoking Fanatic

    Getting close. Injecting definitely keeps it moist, there is still juice pooled on top at 190 IT.

  8. Looks good. Now keep the lid closed or [​IMG].

    Happy smoken.

  9. grillmonkey

    grillmonkey Smoking Fanatic

    Not 190 yet. I did toothpick test and it wasn't close. I accidentally poked the meat probe all the way through (trying to hurry). It was actually stalled at 165. It's at 181 now and slowly creeping up.
  10. thmoker

    thmoker Fire Starter

  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I am really looking forward to the finished product! Don't leave us hanging!

  12. You're a smart monkey aren't you!!! Lookin great!!! 🙉
  13. grillmonkey

    grillmonkey Smoking Fanatic

    Not on Sunday's for some reason. Probably had something to do with the Falcon's game. IT now at 196, fighting the urge to kick up the temp and push it through.
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It wont be long now, just leave it ride.
  15. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Yep, you're almost there ! Last few degrees are the hardest to watch ! :icon_rolleyes:
  16. smokin-q

    smokin-q Smoke Blower

    Almost there! The hard part is to let it rest for an hour once it's out of the smoker!!
  17. grillmonkey

    grillmonkey Smoking Fanatic

    She's resting comfortably in the oven @ 170. Wrapped at 203 and placed there for at least one full hour......maybe. Had to hustle because of coming rain, but will post Q-View before and after slicing.
  18. grillmonkey

    grillmonkey Smoking Fanatic

    Man, am I hungry!
  19. I was walking my dog last night and came across a fellow who lives at the end of the block, out having a fire with his kids.  We talked and he mentioned that he had bought a brisket and had it marinading as we spoke and was going to smoke it today.  So today, midday while walking my dog, there he is outdoor, at his side box smoker, with the brisket smoking away.  I asked him how was doing, he said it was too vinegary tasting, so I asked him how much vinegar he used, he said a full bottle and I asked what size, he said 2 litre size.  Now I wonder why it tasted too vinegary!  We both came to the conclusion, since this was his first brisket, we will chock it up to a learning mistake.
  20. How'd it turn out???:popcorn

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