Saturday Brisket Flat w/QView

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texasgal81

Meat Mopper
Original poster
Mar 12, 2014
228
44
Northlake, TX
I usually go for the packer, but I couldn't pass up this 4lb flat for 40% off. Went on the smoker around 8:30 and should be ready in time for dinner.

4lbs for $13 isn't bad at all!

We love our Texas beef - 'by Texans for Texans'!

Rubbed down with EVOO, 'Salt Lick' dry rub, Grub Rub, cayenne, smoked paprika, garlic powder, onion powder, and dry mustard.

Extra wood chips ready to go in during the long smoke.

Ready to go!
 
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Reactions: disco
Hello.  Looks great so far.  YOU GO GIRL!  Keep Smokin!
Danny

Thanks, Danny! It smells great so far!

That's a great price on that flat!!! Looks wonderful so far!! Happy Mothers Day!!! Reinhard

Thanks, Reinhardt! I had to take it to the butcher at first because the scale price was missing, but I couldn't pass it up! And although I'm only a mother to my kitty, I appreciate it! :biggrin:
 
So 11 hours later (for 4lb!).. Finally got to 195. A little lower than I like but I couldn't wait anymore. Here it is off the smoker. Wrapped it in towels & put it in a cooler until the asparagus is done smoking.

 
Awesome looking brisket and meal TexGal. Cheesy quinoa? Care to share that one? 
Brian

Thanks Brian and sure!
I buy plain quinoa (near the rice in the grocery aisle) and cook it according to the package (1 cup quinoa makes plenty for 3 or 4)
When it's done I add about:
2 tbsp of butter or margarine
2 tbsp of heavy cream
2 cups of shredded cheese (sharp cheddar or a mixture of your favorite)
Salt, pepper, garlic powder, ground mustard (tsp each or to taste)

Stir and enjoy. :biggrin:
 
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Reactions: bdskelly
Thanks for the recipe, the great qview and a nice thread. 

points1.png


Disco
 
Thanks Brian and sure!
I buy plain quinoa (near the rice in the grocery aisle) and cook it according to the package (1 cup quinoa makes plenty for 3 or 4)
When it's done I add about:
2 tbsp of butter or margarine
2 tbsp of heavy cream
2 cups of shredded cheese (sharp cheddar or a mixture of your favorite)
Salt, pepper, garlic powder, ground mustard (tsp each or to taste)

Stir and enjoy.
biggrin.gif
Gracias

points1.png
 
Nice brisket & asparagus, one of my favs... Nice touch with the bacon wrapped around it ! Everything's better with bacon ! :beercheer:
 
You go girl great looking flat nice smoke I always pull my flats around 195 to 198 deg then rest for one hour wrapped. Also when doing just flats I wrap at 165 to help with stall seems to help with stall and keeps them moist. That said looks fantastic. :drool
 
You go girl great looking flat nice smoke I always pull my flats around 195 to 198 deg then rest for one hour wrapped. Also when doing just flats I wrap at 165 to help with stall seems to help with stall and keeps them moist. That said looks fantastic. :drool

Thanks for the tips OldSalty! I don't usual do just flats, but that's what they had so I appreciate the advice. I usually do a full packer and I love that bark so I let it ride unwrapped the whole time. I actually have an 11 pounder in my fridge I'm going to throw on soon!
 
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