Flat Cook

keitha

Smoke Blower

Original poster

Mar 13, 2016

119

47

Central CT

• Mar 21, 2016

• #1

So, today this happened:

f4441231-b9db-442c-bb9d-6244b16f6978_zpsgt6sltfm.j

• keitha
• Mar 21, 2016

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

So, you do this:

IMG_20160321_102003339_zps8bqgidnf.jpg

• keitha
• Mar 21, 2016

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!

 

SmokinAl

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• Mar 21, 2016

• #2

Great start!

Al

 

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keitha

Smoke Blower

Original poster

Thread starter

Mar 13, 2016

119

47

Central CT

• Mar 21, 2016

• #3

wrap time - right around 160

IMG_20160321_142518664_HDR_zpsu287dlsq.jpg

• keitha
• Mar 21, 2016

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.

 

Last edited: Mar 21, 2016

SmokinAl

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• Mar 21, 2016

• #4

Still looks good!

Are you gonna finish it in the smoker or oven?

Al

 

keitha

Smoke Blower

Original poster

Thread starter

Mar 13, 2016

119

47

Central CT

• Mar 21, 2016

• #5

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. :)

 

essexsmoker

Smoke Blower

Dec 13, 2015

105

17

Essex, UK

• Mar 21, 2016

• #6

KeithA said:

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. :)

Click to expand...

I always think that. Waste of coals / wood. Once the smoke is on it and it's wrapped...

 

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keitha

Smoke Blower

Original poster

Thread starter

Mar 13, 2016

119

47

Central CT

• Mar 21, 2016

• #7

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!

 

keitha

Smoke Blower

Original poster

Thread starter

Mar 13, 2016

119

47

Central CT

• Mar 21, 2016

• #8

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

IMG_20160321_170952622_HDR_zps9dhrvdru.jpg

• keitha
• Mar 21, 2016

IMG_20160321_171335781_HDR_zpszdbldkpw.jpg

• keitha
• Mar 21, 2016

Squirted some pan juices over it:

IMG_20160321_172325315_zpsmtb3lvqd.jpg

• keitha
• Mar 21, 2016

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!

 

SmokinAl

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• Mar 21, 2016

• #9

Looks real good from here!

Nothing like a brisket sammie for lunch at work!!

Great job!

Al

 

b-one

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Aug 31, 2014

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Michigan

• Mar 21, 2016

• #10

Looks tasty!

 

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