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Brisket 2.0. - Angus flat

post #1 of 13
Thread Starter 
Stay tuned team I have this 7.5 pd'er sitting in the outside fridge waiting for tomorrow.

post #2 of 13

:popcorn

 

I'm in..

 

Plan, method, equipment?

post #3 of 13
Thread Starter 
I'm using a BGE - I like the control it gives smoking flats
Start around 6-6:30 am looking for a temp of 215 - 225

Will,chuck a therm on it after about 5 hours and watch the stall take it out at 202-205 IT

Expecting the smoke to take 8 - 10 hours

Smoking with Mesquite Charcoal and throwing in dry oak chips to build flavor

Will move the temp up to approx 250 - 275 when IT is 190 to tighten the bark.

Sound good?
post #4 of 13

Sounds good to me!  :popcorn

 

Mike

post #5 of 13

+ 1 for mesquite!  

I am one for probing instead of temp. Especially with a flat. 

Sounds like a good plan...

 

Save your oak chips.

post #6 of 13

I'm in!

 

:popcorn

 

Al

post #7 of 13
Thread Starter 
And we are racing !

Going low and slow went in 6:40am

post #8 of 13
Thread Starter 
Brisket update

11 am, IT 161

4.5 hrs cook time so far


post #9 of 13

Looking good!  :drool

 

Mike

post #10 of 13
Thread Starter 
Results




post #11 of 13

That looks incredible!  Great job!  points1.pngI'll take a plate full of everything.

 

Mike

post #12 of 13

Nice! 

post #13 of 13

Wow, that is one heck of a smoke-ring!

 

Great job on that flat sir!

 

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