Brisket Flat (step by step with Qview)

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Bearcarver

Gone but not forgotten RIP
Original poster
OTBS Member
Group Lead
Sep 12, 2009
45,279
18,185
Macungie, PA
This was a 3.75 LB Brisket Flat.
Rinse Brisket flat & pat dry with paper towels.
After trimming, score through 1/8" to 1/4" fat cap (into meat) in diamond pattern.
Coat with A1 Original & a rub. I got this rub from Paul (BEER-B-Q). Excellent rub!
Wrap in saran wrap, set in foil, and put in fridge over night.

Next Day:
6:45----------Pre-heat smoker to 220˚.
7:00----------Put Brisket on second shelf of MES 40.
7:15----------Bump heat up to 230˚.
7:30----------Fill AMNS with Hickory Dust, light one end, and place it on the bars to the left of the chip drawer assembly.
1:30----------Brisket hits 160˚ internal temp----Foil and add very simple mixture (below) to foil, and put back in smoker.

Foil mixture:
Apple juice----------------------------6 ounces
Kens Teriyaki Marinade------------1 ounce
BBQ Sauce (your favorite)---------2 ounces

4:45----------Brisket hits 200˚ internal temp----Shut off heat in smoker, but leave Brisket in foil in smoker.
5:00----------Open smoker door to allow heat to get down to 190˚ in smoker.
5:45----------Remove Brisket at 202˚ internal temp, take pictures, slice, eat.

Allow juice saved from foiled Brisket to cool in fridge over night.
Remove fat from top, and use for Au Jus (Best I ever had--Much better than store bought Johnny's).

Enjoy & Thanks for looking,

Bear


Note: This time I used A1, instead of Worcestershire Thick as a test. I wouldn't want to try to say which one I like the best. I gotta call it a TIE.



Assorted meats I got when I got the Brisket:
Twin Hams----79¢ per pound------I double smoke here:
http://www.smokingmeatforums.com/forum/thread/105633/ham-twins-double-smoked


10 FREE Ribeye Steaks-----See here:
http://www.smokingmeatforums.com/forum/thread/105636/why-i-shop-at-giant

And Brisket (bottom left):
108dc1a9_DSC02054.jpg


Brisket Flat $3.99 per pound:
9d2d81b1_DSC02056.jpg



Coated with A1 and rub. Note excess rub around edges of meat.
Lift sides of saran wrap smartly, and the rub will adhere to the edges that are hard to put rub on:
8f1f55f1_DSC02111.jpg


Ready for smoker:
04017f93_DSC02117.jpg


Fresh out of smoker, with Au Jus ready to refrigerate to removed fat from it:
620f37e5_DSC02125.jpg


Close-up of Smoked Brisket Flat:
52766951_DSC02126.jpg


Sliced Brisket:
e9f32b25_DSC02143.jpg


A meal fit for a King Bear:
7e21a524_DSC02145.jpg


Next Day Sammies (one plain---one with cheese):
eeffba26_DSC02149.jpg


Close-up of sammies.
BTW: I eat these with a fork:
2294669a_DSC02150.jpg
 
Last edited:
Dang, I should have heeded the "Drool Alert", that looks melt in your mouth good!   
drool.gif


Great tutorial Bear and I don't know how I missed the thread with the 10 ribeyes for free.
icon_eek.gif


What a great surprise, Publix here does the same thing but the only thing I ever got for free was a Birthday cake that didn't ring up correctly.
 
dang it bear,   it.s lunchtime on the job here and all i got is the roach coach and your making me look at those brisket sandwiches  it just aint right!

But it looks awesome so you get one bear applause for the Q view

ce72ec67_imagesCAY1VJ2N.jpg
 
Nice work Bear. That looks simply scrumptious. Great Q-View. Could ya be a little more detailed next time though?
ROTF.gif
Those sammies look great. Love all the juice. Like an italian beef. Almost. Damn. I just ate lunch and now I'm hungry again. Think I'll have a piece of jerky.
 
Looks Great Bear...

How was using the A-1 as a glue for the rub compared to others like mustard or olive oil?
 
Looks great Bear! I like the looks of that sammie with the cheese & au jus on it. It looks absolutely delicious. Kudos on another great tutorial. Between you & Eric there's a step by step for just about anything you could want to smoke in your signature lines. You guys are really a great asset to SMF.
 
Awesome as usual bear...great job.

Is my math correct 156 minutes per lb?... May do one Saturday
 
Originally Posted by Shooter1  

Dang, I should have heeded the "Drool Alert", that looks melt in your mouth good!  
drool.gif


Great tutorial Bear and I don't know how I missed the thread with the 10 ribeyes for free.
icon_eek.gif


What a great surprise, Publix here does the same thing but the only thing I ever got for free was a Birthday cake that didn't ring up correctly.
Thanks Shooter!

Yup, I was shocked with that "all your money back" thing.

Bear
 


YEEE HAH!

Looks Good Bear!

Todd
Thank You Tod!
 


dang it bear,   it.s lunchtime on the job here and all i got is the roach coach and your making me look at those brisket sandwiches  it just aint right!

But it looks awesome so you get one bear applause for the Q view

ce72ec67_imagesCAY1VJ2N.jpg
Thanks for the Bear Applause Rick!

I think I still owe you some hunger pains from your football parties!

Bear
 


Nice work Bear. That looks simply scrumptious. Great Q-View. Could ya be a little more detailed next time though?
ROTF.gif
Those sammies look great. Love all the juice. Like an italian beef. Almost. Damn. I just ate lunch and now I'm hungry again. Think I'll have a piece of jerky.
Thank You!

I'll try harder next time not to leave anything out.   
biggrin.gif


Bear
 


Looks Great Bear...

How was using the A-1 as a glue for the rub compared to others like mustard or olive oil?
Thanks Paul !

As far as gluing, I think A1, Worcestershire, and mustard are about the same, but I like mustard on my Pork, and A1 & Worcestershire on my Beef.

I like EVOO on my roasted taters(and some spray butter & parsley), but not on my meat.

Bear


Looks great Bear! I like the looks of that sammie with the cheese & au jus on it. It looks absolutely delicious. Kudos on another great tutorial. Between you & Eric there's a step by step for just about anything you could want to smoke in your signature lines. You guys are really a great asset to SMF.
Thanks Al !

I like to be in the same sentence with Eric, but he's way too fancy for me. I'm too lazy to do the Great stuff he does. I'm just a Bare Bear Bones kind of a cook!

Eric is in a class above my short & sweet smokes.

There's a lot of guys on this forum who can cook a lot better than me---I'm just good at making easy to follow instructions.

Bear
 
 
Once again Bear...... Fine tutorial and great looking grub. You can't beat that qview. I still haven't broken out my smoker yet. I think this weekend sounds pretty good to me.
 
That looks just great Bear I will be sure and use this as a guide when I do my first one...GREAT GREAT GREAT JOB !!!!!!!!
 
John you left out a very important step in this process.

Final step. Package with dry ice and ship overnite delivery to Scarbelly

This is a critical step and needs to be followed in the future
icon_mrgreen.gif
 
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Brisket looks moist and Delicious bear along with the Sammie's.....and nice score on the rib eyes..... thnx for the qveiw
 
One rookie question-- I thought when youre temps were approaching 205 internal, the meat would fall apart. I know that's the case for pork butt, and I believe point is the same way. Was it hard to slice/falling apart? Is the "pull" temperature for a flat higher?
 
Awesome as usual bear...great job.

Is my math correct 156 minutes per lb?... May do one Saturday
Yup 156 is right because I killed the heat at 4:45.

Thank You,

Bear


My math  says 172 min. per lb. [Edit] If you count it to 5:45. Yes it is 156 if you count it to 4:45.
Thanks Scott !

Yup---156.

Bear
 
 
One rookie question-- I thought when youre temps were approaching 205 internal, the meat would fall apart. I know that's the case for pork butt, and I believe point is the same way. Was it hard to slice/falling apart? Is the "pull" temperature for a flat higher?
I use an electric knife. At 202˚ it might be a little harder for a regular knife to cut without it falling apart.

I would probably go to 210˚ to pull a flat, but I never pull Briskets. I slice Briskets & pull Chuckies----Habit I guess.

Bear
 
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