or Connect
New Posts  All Forums:Forum Nav:

Flat Cook

post #1 of 10
Thread Starter 

So, today this happened:

 

 

And when you take of a golf course for living, this means you get a day off.

 

So, you do this:

 

 

Brisket flat, Cooking at 275, S&P rub. I am using a mix of hickory and apple, because that's all I have.

 

It's on now, running pretty well. Going to wrap at 160ish, adding a mix of butter, beef broth and what's-this-here sauce and finish it up in the oven.

 

I will add some pics of the finished product later.

 

Enjoy your day!

post #2 of 10

Great start!

 

Al

post #3 of 10
Thread Starter 

wrap time - right around 160

 

 

Struggled a bit with the fire toward the end because I was running low on fuel...I would like to see it look a little darker, but it's still pretty decent.

post #4 of 10

Still looks good!

 

Are you gonna finish it in the smoker or oven?

 

Al

post #5 of 10
Thread Starter 

It's in the oven now...182. I don't really see the point in continuing on the smoker with it tightly wrapped in foil. :)

post #6 of 10
Quote:
Originally Posted by KeithA View Post

It's in the oven now...182. I don't really see the point in continuing on the smoker with it tightly wrapped in foil. :)


I always think that. Waste of coals / wood. Once the smoke is on it and it's wrapped...
post #7 of 10
Thread Starter 

I know it's sacrilege...I got the idea from Aaron Franklin. The simple fact is that I can't/am not willing to try to keep my offset on temp. My wsm with a stoker was no problem, but this is a different animal and I have a lot to learn. So, the oven it is!

post #8 of 10
Thread Starter 

all done..pulled at 200 and it rose a few degrees while resting, before starting to cool.

 

 

 

Squirted some pan juices over it:

 

 

I have never been crazy about the flat end of the brisket, but this came out pretty good. Tenderness was not fall apart, but the slices pulled apart easily, which was my goal. I could have been a little more aggressive with the s&p, but not too bad. The smoke flavor was on mild side, but I expected that with the woods I was using. Overall, a solid B effort, I would say. I will vac pac these for lunch at work. :)

 

Good luck!

post #9 of 10

Looks real good from here!

 

Nothing like a brisket sammie for lunch at work!!

 

Great job!

 

Al

post #10 of 10
Looks tasty!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef