or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Saturday Brisket Flat w/QView
New Posts  All Forums:Forum Nav:

Saturday Brisket Flat w/QView - Page 2

post #21 of 28
Looking forward to seeing that. Doing a flat today started it 5 am wanted a packer but to late at my butcher's had to settle with a flat. Nice size 10 lbs.
Thanks for the holler back Happy smoking.yahoo.gif
post #22 of 28
Thread Starter 
Quote:
Originally Posted by oldsalty View Post

Looking forward to seeing that. Doing a flat today started it 5 am wanted a packer but to late at my butcher's had to settle with a flat. Nice size 10 lbs.
Thanks for the holler back Happy smoking.yahoo.gif

Looks good so far! I smoked a chicken & some sides today, just haven't gotten around to posting them yet..
post #23 of 28

Looks great! That's way better than the $5.98 /lb. I just paid for mine... 

post #24 of 28
Hey Texasgal...thanks for the Q view and info! I've enjoyed reading all your posts.
post #25 of 28
Thread Starter 
Thanks & you're welcome. ENJOY!
post #26 of 28
Inspired by everyone, I attempted my first brisket flat on Saturday. It was a valuable learning experience and I'm looking forward to doing one again.





1. Scored fat cap in checkerboard fashion. 2.8lb brisket to flat
2. Rubbed with mustard.
3. Rubbed with #2 Beef Rub (combination of #1 Beef Rub and 4T of ground coffee. For recipe see my eye round post)
4. Wrapped in plastic wrap and placed in refrigerator for 24 hrs.
5. Took out meat and warmed to room temp (1/2 hour)
6. Prepped WSM using Minion method. Used 2 chunks hickory, 2 chunks mesquite.
7. Stabilized WSM at 225, placed meat on grate, re seasoning with coating of rub.
8. Monitored temp with probe until meat reached 165. About 3 hrs. Wrapped in foil, and placed back on smoker until temperature reached 202.
9. Removed from smoker and let rest for 1 hr, wrapped in towel and placed in cooler.
10. Cut and served.
post #27 of 28
Thread Starter 
Quote:
Originally Posted by Njcpmiller View Post

Inspired by everyone, I attempted my first brisket flat on Saturday. It was a valuable learning experience and I'm looking forward to doing one again.





1. Scored fat cap in checkerboard fashion. 2.8lb brisket to flat
2. Rubbed with mustard.
3. Rubbed with #2 Beef Rub (combination of #1 Beef Rub and 4T of ground coffee. For recipe see my eye round post)
4. Wrapped in plastic wrap and placed in refrigerator for 24 hrs.
5. Took out meat and warmed to room temp (1/2 hour)
6. Prepped WSM using Minion method. Used 2 chunks hickory, 2 chunks mesquite.
7. Stabilized WSM at 225, placed meat on grate, re seasoning with coating of rub.
8. Monitored temp with probe until meat reached 165. About 3 hrs. Wrapped in foil, and placed back on smoker until temperature reached 202.
9. Removed from smoker and let rest for 1 hr, wrapped in towel and placed in cooler.
10. Cut and served.

Looks good. Good job!
post #28 of 28
Thanks Gal!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Saturday Brisket Flat w/QView