I bought a full packer brisket from Costco on Saturday. Cut it in half and put the flat in the deep freeze.
I chose not to trim the fat off, scored the fat cap, rubbed it down with kosher salt and black pepper, injected the point with beef broth and let it wet brine overnight in the fridge.
Pulled it out today, spritzed it with water and rubbed a little more pepper on and on the smoker it went.
10 hrs on the button. This one was very similar to that first flat I did. Incredibly tender, juicy and hit the spot. Just mouthwatering. It jiggled like a bowl of jello. I pulled it at exactly 200°. Didn’t bother to let it rest because I was starving. Melted right in my mouth.
I chose not to trim the fat off, scored the fat cap, rubbed it down with kosher salt and black pepper, injected the point with beef broth and let it wet brine overnight in the fridge.
Pulled it out today, spritzed it with water and rubbed a little more pepper on and on the smoker it went.
10 hrs on the button. This one was very similar to that first flat I did. Incredibly tender, juicy and hit the spot. Just mouthwatering. It jiggled like a bowl of jello. I pulled it at exactly 200°. Didn’t bother to let it rest because I was starving. Melted right in my mouth.
