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2nd every Brisket Flat - with Q view

post #1 of 7
Thread Starter 

Here is my latest brisket flat. Came out great. Still need to do some tweaking

 

5pm out of the frig. Rubbed with olive oil, and Worcestershire sauce, and rub mix.

 

8pm brisket onto smoker at 225 degrees

 

1:30am brisket internal temp 150 degrees. Removed and foiled. Put 6 oz of beer in foil.

 

4:45am brisket internal temp 191 degrees. Removed and vented/cooled on counter for 30mins.

 

5:15am put in roaster at 150 degrees to rest. (for 8.5 hours)

 

2pm brisket internal temp down to 170 degrees. Removed from roaster.

 

Here are some pic came out great but would like it better, suggestions?

 

Bark was way better then last time but wasn't as Spicy as I wanted.  Suggestions on additions?

 

 

 

 

 

 

 

 

 

post #2 of 7

Nice job!

 

It looks real good from here!

 

Al

post #3 of 7

Very nice post RB. Please keep them coming !  Point!

B

post #4 of 7
Looks tasty! Maybe use a Cajun seasoning for the rub cut it with some sugar if you wanted it goes well on prime rib.
post #5 of 7
Thread Starter 

I should of said the rub was from Rudy's BBQ. 

 

The bark on their brisket is awesome and spicier then what I got when using their rub.   I think they use something else.

post #6 of 7
Quote:
Originally Posted by Red Beard View Post
 

I should of said the rub was from Rudy's BBQ. 

 

The bark on their brisket is awesome and spicier then what I got when using their rub.   I think they use something else.


Agreed.  When you eat at the gas station the brisket has less spice than the seasoning they sell.  But the bottled sauce is spot on!   Same with Angelo's in FW. The seasoning  they sell has lots more cayenne. 

post #7 of 7

I'll leave you to the advice of more expert Brisket guys but I have to say, that brisket looks mighty fine!

 

Disco

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