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Smoking a Brisket Flat! - Page 2

post #21 of 35

What rub did you apply over the Yoshidas?

post #22 of 35

Thanks for sharing. I would rather smoke in a winter storm than a hot summer day anytime!

post #23 of 35
Thread Starter 
Quote:
Originally Posted by losyeny View Post

What rub did you apply over the Yoshidas?



Belly side:

 

Yoshidas, papain (adolfs meat tenderizer), cracked pepper, thyme, chili powder (dark)

 

Hide Side:

 

Yoshidas. salt, cracked pepper, thyme, rosemary, chili powder (dark), diced fresh garlic, onion powder.

 

The onion powder acts as a great paste to hold all the stuff onto the brisket.

 


Edited by bbally - 1/2/11 at 6:58pm
post #24 of 35
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post



Quote:
Originally Posted by bbally View Post



Quote:
Originally Posted by msujohn View Post

Did you smoke it in the pan the whole time?   What temp did you take it out at?   I've tried briskets several times and haven't been able to get them the way I would like.   They always seem to come up a little tough.  Just looking for some advice/direction.



I always pan flats if I am smoking them alone.  If I am doing a bunch in the rotisserie Southern Pride I don't pan them cause the baste each other.

 

Whole packers I don't pan til about 6 hours into it.

 

I don't take out by temperature, I mash it with my fingers to feel the give.  That is the way I was taught as a kid.

 

My feeling for a good product is:  it should be panned, it takes at least 10 hours for a 5 pounder, it must be flipped every two hours.  I always use papain on belly side.


Did you foil the brisket or just leave in the open pan until done? By the way that looks like beautiful country!



I don't foil brisket.

 

Thanks I live on the Colorado River.  Just beyond those trees.


Edited by bbally - 1/2/11 at 6:54pm
post #25 of 35

yep that does look so good

post #26 of 35



 

Quote:
Originally Posted by bbally View Post

Finished up very nicely.  I am working out my minimum spicing protocols, they are there!

 

finished.JPG


I agree on that brisket. Beautiful country your in by the way.
 

post #27 of 35

nice looking brisket, Bob! I still need to smoke one but soon...i hope biggrin.gif Any reason you slice them cold? Nice to see some brussel sprouts. I love those things. Nice way to bring in the New Year!

 

Chris

post #28 of 35

That is an absolutely delicious lookin' brisket. I think you've inspired me to make another soon.

post #29 of 35

  Nice looking flat. Seeing the sliced pic, I could almost taste it!

post #30 of 35

That is one great looking brisket - Nice qview too. Thanks for sharing

post #31 of 35

Looking good Bob, Why is it when ya ask for a brisket from the butcher you end up with a flat? We have been dealing with the same butcher for 10+ years and never could get them to cut a whole packer. LOL, Changed butchers this year same thing.

 

I cook mine in a pan too.

post #32 of 35
Quote:
Originally Posted by Rio_Grande View Post

Looking good Bob, Why is it when ya ask for a brisket from the butcher you end up with a flat? We have been dealing with the same butcher for 10+ years and never could get them to cut a whole packer. LOL, Changed butchers this year same thing.

 

I cook mine in a pan too.


That's all they have at my grocery stores too ($4.99 to $8.99 per pound), but Wally World has the full packer usually for about $1.98 per pound.

 

Bear

post #33 of 35

Those slices look awesome. I'm getting inspired. I need to go to Wally world.

post #34 of 35

Great Looking Brisket Bob...

post #35 of 35

DARN That thing looks AWESOME!!! im cookin up a 4# flat tomorrow. i can only hope it turns out as good looking as that bad boy. Great Job!

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