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Smoking A Small Brisket Flat

post #1 of 15
Thread Starter 

Gotta get back into it.

 

Marinating a small flat for 24 hours. (yesterday)

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Today

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In at 225 with hickory. Shouldnt take long.

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post #2 of 15

MMMMmmmmm..............

 

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Bear

post #3 of 15
Thread Starter 

Smoked up pretty fast, Just now getting to post pics.

 

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post #4 of 15

Alright...Slap Ya Mama  cant go wrong with that...Looks real good..

post #5 of 15
Thread Starter 
Quote:
Originally Posted by Roller View Post

Alright...Slap Ya Mama  cant go wrong with that...Looks real good..



Thanks

 

When i was in NOLA they said that there is supposed to be a slap ya daddy and slap ya family soon?

 

 

Had to relocate my sauce rack today cuz washer/dryer being delivered in the morning. Rubs relocating tomorrow.

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post #6 of 15

Looks great!

post #7 of 15

looks real good.

post #8 of 15

Looks great Nepas!

 

I prefer the point to the flat, but around here you can't just buy the point.

 

Except a corned beef point.

post #9 of 15

Looks real good from here!!!

 

Why don't they make one, "Slap Yo Self Silly!"

 

I never saw a "point" at a supermarket, but I guess I could get one from one of my butchers.

 

 

Bear

post #10 of 15

Looks very good Nepas.

post #11 of 15

Nepas  It looks good even from here .

post #12 of 15

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We can't get the point here either but why not just smoke the whole packer and then just save it in the freezer for later. I do like the amount of rubs that you have.

post #13 of 15

Looking delicious!!

 

  Craig

post #14 of 15
Thread Starter 

Had some brain cramps and it is a small flat. Must be from the move icon_eek.gif

post #15 of 15

looks tatsty, what did you use for a marinade?

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