Brisket Flat (step by step with Qview)

Discussion in 'Beef' started by bearcarver, May 4, 2011.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    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,


    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:

    10 FREE Ribeye Steaks-----See here:

    And Brisket (bottom left):

    Brisket Flat $3.99 per pound:

    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:

    Ready for smoker:

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

    Close-up of Smoked Brisket Flat:

    Sliced Brisket:

    A meal fit for a King Bear:

    Next Day Sammies (one plain---one with cheese):

    Close-up of sammies.
    BTW: I eat these with a fork:
    Last edited: Oct 29, 2017
  2. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    NICE POST BEAR!!!! Another great thread!!! [​IMG]

    That out of the oven shot looks sooo juicy!!
  3. shooter1

    shooter1 Smoking Fanatic

    Dang, I should have heeded the "Drool Alert", that looks melt in your mouth good!   [​IMG]

    Great tutorial Bear and I don't know how I missed the thread with the 10 ribeyes for free. [​IMG]

    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.
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks a lot Terry!

  5. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member


    Looks Good Bear!

  6. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    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

  7. Nice work Bear. That looks simply scrumptious. Great Q-View. Could ya be a little more detailed next time though? [​IMG] 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.
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Bear...

    How was using the A-1 as a glue for the rub compared to others like mustard or olive oil?
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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.
  10. sqwib

    sqwib Smoking Guru OTBS Member

    Awesome as usual bear...great job.

    Is my math correct 156 minutes per lb?... May do one Saturday
  11. 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.
    Last edited: May 4, 2011
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Shooter!

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


    Thank You Tod!

    Thanks for the Bear Applause Rick!

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


    Thank You!

    I'll try harder next time not to leave anything out.   [​IMG]


    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.


    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.

  13. 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.
  14. roller

    roller Smoking Guru SMF Premier Member

    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 !!!!!!!!
  15. scarbelly

    scarbelly Smoking Guru OTBS Member

    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 [​IMG]
    idsmokethat likes this.
  16. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Brisket looks moist and Delicious bear along with the Sammie's.....and nice score on the rib eyes..... thnx for the qveiw
  17. 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?
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup 156 is right because I killed the heat at 4:45.

    Thank You,


    Thanks Scott !


  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    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.

  20. tyotrain

    tyotrain Master of the Pit

    Man that looks great.. bet it was tasty.. thanks for posting

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