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Flat Sunday with Q view.

post #1 of 18
Thread Starter 
Pulled a Flat out of the freezer. Coated in with my rub then topped with some Steak Seasoning this morning. Let it sit for 3 hours sucking in the flavor.

Here it is at 157 internal. Spritzing every hour with apple juice.

Smoking it with a combo of hickory and wine soaked oak.
post #2 of 18
Looks great!!!!!!!!!!!!!!!!!
post #3 of 18
Looks Delicious Brian...PDT_Armataz_01_37.gif
post #4 of 18
As I said in another thread, dang good thing I have my own going today or else I'd be going insane seeing all this great Q!

post #5 of 18
Thread Starter 
Here it is at 165 going into the foil pan. Currently at 181. Getting a little excited right now about our pending dinner.

Be back later with more to report.
post #6 of 18
Looks like its gonna be a fine feast PDT_Armataz_01_34.gif
post #7 of 18

Flat Sunday

Sure lookin good !!! Let us see the end results when done......slice us all off a piece so we can drool...!!!!

post #8 of 18
Looks great. Hope you enjoy yours as much as we enjoyed ours. Great way to spend a Sunday. Making smoke and drinking beer.
post #9 of 18
Thread Starter 

Also did the beans in the smoker. Wife made the cornbread.

That about sums it up. PDT_Armataz_01_12.gif
post #10 of 18
Great work Brian. I thought all you did was work around here. You smoke meat too? LOL.
post #11 of 18
Thread Starter 
Every now and again they unlock the chains so I can get to the smoker. Thanks for the kind words. PDT_Armataz_01_34.gif
post #12 of 18
Now thats a fine hunk of brisket there Brian. Your brisket looks very juicy and yommo too.
post #13 of 18
Ok, sitting here wishing I had some of that brisket I noticed that thick slice of cornbread, let the wife know I just drooled a little because that looked fantastic, 12:22 in the am and now I want a slice of warm buttered cornbread...thanks a lot PDT_Armataz_01_01.gif
post #14 of 18
Looks great. Never thought about soaking the woood in wine. I gotta try that. Did you do the soak or was that an old wine barrel?
post #15 of 18
Thread Starter 
They are oak slats from the inside of wine barrels. Get them from a local winery. Dirt cheap too. Great to use.
post #16 of 18
Thread Starter 
She said she was happy that it looked good enough for you to drool. She also made honey butter to go with the cornbread. Yum.
post #17 of 18
Question: when you put the brisket in the foil pan at 165, and add mop, do you cover the pan with foil or leave it open?
post #18 of 18
Thread Starter 
I seal it with foil.
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