4# brisket

[Fueling Around]

I was already planning to smoke a 4# brisket flat when Brian ( bmudd14474 ) offered the weekend comp.

A touch of salt and a load of mixed peppercorn on both sides.


In the pellet pooper with a tube full of mesquite blend pellets.

I had to leave for a Scouting Leader meeting so it went into the foil pan, wrapped and in the 250° oven.



Stubborn piece of beef. I had to go 210° before the thick side probed tender. Luckily the thinner side didn't turn to mush.



Sliced after a long rest in the cooler wrapped in a towel.





I used the saved juices and fat to make a delicious smoked gravy for my plate lunch today.
Baby red potatoes from the garden.

Thanks for looking

 

[Brokenhandle]

The meat looks great... but your gravy to plate ratio is most awesome ! Nice job!

Ryan

 

[Gonna Smoke]

Oh yeah, John!! Looking great!!

I used the saved juices and fat to make a delicious smoked gravy

That juice makes the best gravy...

 

[JLinza]

Great lookin meal

 

[texomakid]

Yeah that looks good

 

[JckDanls 07]

Man.. You nailed that brother... Great job...

 

[Fueling Around]

Thanks for the likes and comments everyone!

The meat looks great... but your gravy to plate ratio is most awesome ! Nice job!

Ryan

Thanks Ryan
I had enough gravy to pour over a slice of bread after eating the meat and taters. Beef gravy over bread is childhood carry over comfort food. Wife does not like gravy (except chicken gravy over stuffing) so I got to eat all the artery clogging elixir.

 

[DougE]

Looks great, John. Smaller pieces of flat are always a challenge to get right, but you done good!

 

[912smoker]

Looks perfect to me and love that special sauce! I'm the same way with gravy and bread. Sop it all up!

Keith

 

[Hijack73]

Thanks for the likes and comments everyone!


Thanks Ryan
I had enough gravy to pour over a slice of bread after eating the meat and taters. Beef gravy over bread is childhood carry over comfort food. Wife does not like gravy (except chicken gravy over stuffing) so I got to eat all the artery clogging elixir.

Lived pretty poor for a few years when I was a youngun and my great grandmother was raising me. At least one meal a week was roux gravy (just oil/bacon grease etc.... and flour taken to medium dark and made with water) and served over slices of bread. I bet I haven't eaten it since 1980, but damn that brings back some memories. I kinda want a few slices now lol. To be honest, I'd forgotten about it.

Closest I come now is when I make rolls and sop up gravy. I don't make much bread (Thanksgiving, Christmas, maybe Easter and tops 2 other times a year), so that isn't often.

 

[Fueling Around]

Oh yeah, John!! Looking great!!

That juice makes the best gravy...

Thanks Charles!
I collect all the renderings from my smoked meats.

 

[Fueling Around]

Lived pretty poor for a few years when I was a youngun and my great grandmother was raising me. At least one meal a week was roux gravy (just oil/bacon grease etc.... and flour taken to medium dark and made with water) and served over slices of bread. I bet I haven't eaten it since 1980, but damn that brings back some memories. I kinda want a few slices now lol. To be honest, I'd forgotten about it.

Closest I come now is when I make rolls and sop up gravy. I don't make much bread (Thanksgiving, Christmas, maybe Easter and tops 2 other times a year), so that isn't often.

My father often talked about the days when kids showed up for school with only a lard sandwich for lunch and this was before the great depression