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Brisket Flat Q-View

post #1 of 15
Thread Starter 
A guy at work wanted some brisket for today so it was a good opportunity for a week night smoke. Picked up a little 5.5 lb flat, used hickory for the smoke. Total cook time about 6 hours @ 240-250.

Raw 5.5 Flat from Sams

Injected and Rubbed

Done and sliced

post #2 of 15
I'm thinkin a couple eggs and thats breakfast!! biggrin.gif
post #3 of 15
dang that looks good,i tried to get a brisket yesterday only had one for 50 dollars 4 something a pound i guess i'll have to try sams club ,good job my mouth is wateringPDT_Armataz_01_37.gif
post #4 of 15
Good lookin grub! Why is it that everyone elses briskets always look better than mine!

Damn dude! Where you shopping? I have never paid more than 30 bucks for a packer brisket. Thats where it is not really trimmed and it has both the flat and point connected. The last brisket I did was only like 25 bucks and it was a 13 pounder! Here are some pictures of it. I'm sure it was good quality (it sure tased like it!PDT_Armataz_01_28.gif )

post #5 of 15
That looks great Joe... Nice job!!! PDT_Armataz_01_37.gif
post #6 of 15
Good lookin smoke PDT_Armataz_01_37.gif
post #7 of 15

help (again)

That looks incredible or I'm just REALLY hungry!
Anyway, I'm so confused now. I think I've read too many posts on brisket now. There seem to be an endless number of ways to smoke this bad boy. I have a Chargriller DUO with SFB and have trouble maintaining a temp above 200 for some reason. I've built a charcoal basket, extended the chimney and made a baffle already. I point this out cuz it may affect how I need to do this brisket (time).
I just need the easiest way to do this (at least the first time). My wife doesn't like a strong smoked taste so I need to keep that in mind. Is there just an easy 1-2-3 type formula? My brain hurts from reading all the different threads and now I'm pretty sure i've gotten them all mixed up. Thanks in advance.
post #8 of 15
Jeff, I'm not familar with that smoker but I assume it has a water pan. Instead of using water, use play ground sand. You can buy a bag of it at Home Depot, Lowes, etc.

I use sand in the winter out here so I can keep higher temps. Just cover the pan wtih heavy duty foil, pour in the sand and you can add a little water for moisture if you like although I don't. Then, cover the top with foil so you can reuse the sand.
post #9 of 15
Abelman, thanks for the response. The Chargriller DUO doesn't have a water pan. It is essentially the same thing as the Chargriller Pro, just with a second grill that is gas. It's truly the best of both worlds.
If you are using primarily hardwood lump charcoal, how long do people usually build up the coals before they throw the meat on?
post #10 of 15
Nice looking brisket. I don't remember ever seeing one under 10#. Small one are great.
Sure makes you hungry

post #11 of 15
Great looking brisket Joe!PDT_Armataz_01_37.gif
post #12 of 15
Joe that is one great looking flat. Nice smoke ring too!! Sure glad it's lunch time cuz that q-view made me hungry, now I just wish that I had me some of that brisket instead of "Diet" food!!
post #13 of 15
Looks great PDT_Armataz_01_34.gif! Nice pics too! I haven't tried one yet, but will soon.
post #14 of 15
wow good looken grub joe thanks
post #15 of 15
That is a nice looking flat.

I just hope mine turns out that good.
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