Brisket 2.0. - Angus flat

[porknpuha]

Stay tuned team I have this 7.5 pd'er sitting in the outside fridge waiting for tomorrow.

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• porknpuha
• Jul 30, 2016

 

[pit 4 brains]

I'm in..

Plan, method, equipment?

 

[porknpuha]

I'm using a BGE - I like the control it gives smoking flats
Start around 6-6:30 am looking for a temp of 215 - 225

Will,chuck a therm on it after about 5 hours and watch the stall take it out at 202-205 IT

Expecting the smoke to take 8 - 10 hours

Smoking with Mesquite Charcoal and throwing in dry oak chips to build flavor

Will move the temp up to approx 250 - 275 when IT is 190 to tighten the bark.

Sound good?

 

[mike5051]

Sounds good to me!  

Mike

 

[pit 4 brains]

+ 1 for mesquite!  

I am one for probing instead of temp. Especially with a flat. 

Sounds like a good plan...

Save your oak chips.

 

[SmokinAl]

I'm in!

Al

 

[porknpuha]

And we are racing !

Going low and slow went in 6:40am

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• porknpuha
• Jul 31, 2016

 

[porknpuha]

Brisket update

11 am, IT 161

4.5 hrs cook time so far

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• porknpuha
• Jul 31, 2016

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• porknpuha
• Jul 31, 2016

 

[mike5051]

Looking good!  

Mike

 

[porknpuha]

Results

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• porknpuha
• Jul 31, 2016

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• porknpuha
• Jul 31, 2016

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• porknpuha
• Jul 31, 2016

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• porknpuha
• Jul 31, 2016

 

[mike5051]

That looks incredible!  Great job!  

I'll take a plate full of everything.

Mike

 

[pit 4 brains]

Nice! 

 

[redheelerdog]

Wow, that is one heck of a smoke-ring!

Great job on that flat sir!

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• redheelerdog
• Jul 31, 2016

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• porknpuha
• Jul 31, 2016