› Forums › Smoking Meat (and other things) › Beef › Saturday Brisket Flat
New Posts  All Forums:Forum Nav:

Saturday Brisket Flat

post #1 of 4
Thread Starter 
Smoked up a flat on Saturday. Was 11 lbs and trimmed to about 9.5 lbs. Rubbed with SPOG and injected with au juice. Smoked at 225 to an IT of 160 and then foiled in a pan with a bit if au juice and beer. Took to 195 in the thickest part - didnt dare go any more as the thinner parts were drying out a bit. De-fatted the pan juice and added back in after slicing. Everyone loved it, but I think it could have been better. I'm thinking that there wasn't quite enough intramuscular fat in it, but can't say for sure. Next one should be better.

Edited by westby - 10/26/15 at 7:24am
post #2 of 4

Nice looking brisky!


I'll take a cup of that Ju!

post #3 of 4

Nice ring! Beauty job!


Looks like good eatin'.



post #4 of 4
That looks great!!! I have one in the bag that's getting some attention this weekend.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef › Forums › Smoking Meat (and other things) › Beef › Saturday Brisket Flat