Going Flat Out

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chilerelleno

Legendary Pitmaster
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Going Flat out, as in taking the Flat to the smoker in the AM :biggrin:
Along with a couple of fat YardBirds on the grill and some killer Bacon/Garlic Brussell Sprouts in cast iron.

I've a nice 8.76# Choice brisket flat all rubbed with Coarse Sea Salt, freshly cracked Peppercorns and granulated Garlic/Onion.
All wrapped up in the fridge and just waiting for long hours of Hickory smoke.


I also took the time to fry up a bunch of homemade tortilla chips just for breakfast.
"Tortilla chips for breakfast?" you ask, yep, I was reminded of breakfast dish that I'm fond of, Migas.
Migas are tortilla chips cooked in scrambled eggs with either pico de gallo or salsa and lots of cheese.

So get in, hang on and enjoy the ride... Beers are in the cooler.
 
Got up at 0400am, pulled the Brisket Flat out to warm up a bit, fired up the smoker and got it to temp 275°-300° and loaded it with some nice chunks of Hickory.

Then it was time for breakfast.
An early start demands a good breakfast.

Migas

Fresh homemade tortilla chips cooked in scrambled eggs
Garnished with fresh salsa and shredded Chihuahua cheese
Sided with Southwestern Loaded Homefries

 
Always looks so good . I was in Fort Morgan last July , lookin for a place to get a good breakfast ! 
 
Looking Good So Far, Chile!!!
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Be Back---

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Bear
 
Thanks for the replies guys.
I'm six hours into it and am stalled at 162° with my temp averaging at 275°-280°.
About to go down and kick it up to 290°+

My chickens are spatchcocked and dry brined with Sea Salt and Montreal Chicken seasoning, they've been air drying in the fridge all morning.
Gonna put them on the grill later and do'em up righteously.

vhQvDOi.jpg
 
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What's your address again !!!   Looking Great from where I am sitting

Gary
 
After seeing your breakfast, we went to a Colombian restaurant in Brandon and I had me some huevos rancheros ......... 
 
What's your address again !!!   Looking Great from where I am sitting

Gary
Down here in Mobile, Al Gary, c'mon down.
I'm familiar with your stomping grounds, I've friends/family in and around Tyler.

You should host a big BBQ Get Together/Cook in April 2024 for the next Total Solar Eclipse.
 
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This is how I like to cook my bacon.
I weave a double thick mat of bacon, a full pound of uncooked cured swine.
Cooked in a about 1/8"-1/4" of bacon grease, it is almost deep fried.
It gives me a a wonderful combination of crispy and chewy, but without any rubberiness.
Then I can cut into whatever size sections I want, today it'll be big chunks to go in the Brussell Sprouts.


 
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:grilling_smilie:
Eight and half hours in...
Smoker has been maintaining 300° since I cranked it up and I've finally broke through the stall.
IT is now 173° and climbing steadily.
 
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Cast Iron Brussell Sprouts with Bacon, Onion and Garlic

Precooked the bacon
Sauteed the onions and garlic, combined with bacon
Single layer of sprouts in pan, lots of bacon grease
Spread bacon/onions around, cook on high heat till sprouts are caramelized
Salt to taste


Grilled Chicken

Dry Brine with Sea Salt and Montreal Chicken seasoning
Cooked over medium heat on grill


Hickory Smoked Brisket Flat

SPOG Rub
11 Hours at 275°-300°, no crutch, no mop/spritz
Pulled at 195° IT and rested for an hour
Came out very tender and flavorful, but not quite as juicy as usual



Money Shot

 
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