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Smoking a Brisket Flat!

bbally

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Well the weather is a little rough out here in Western Colorado.....

"Neither snow nor rain nor heat nor gloom of night stays a smoker from the slow completion of their smokes"

I found a brisket flat from our butcher steer this year.  It was hiding in the freezer, looked like a nice laid back day to do a smoke.  So out to my poor frozen friend.

beast.JPG


fireboxready.JPG


Get the wood into the box and fire it up.  Designed to heat fast and hold well it should not take more then 15 minutes to be up to 225 F.  Prep the brisket flat while she comes up to temp.

yoshidasflat.JPG


And then its into the smoker.  Just something cool about a winter smoke....... quiet outside with the snow coming down... smell of hickory and oak doing its magic.  Firebox was a little slow kicking off today, but it will catch up quickly.

brisketprep.JPG


brisketin.JPG


As it comes up to temp she starts to smoke.    And so in the middle of the Western Colorado snow storm on the second last day of the year.

starting%20to%20smoke.JPG


nicesmoke.JPG


stablized.JPG


Can wait to taste the results.......
 

jirodriguez

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Looking good Bbally! I sure do miss Rocky Mountain snow.... used to live in Taos, NM off and on growing up. I know what you mean about that magical quiet you get during a good snow.
 

mballi3011

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icon_cool.gif


Now that's hard core smoking there Bob. I thnk that last picture would make a great SMF Christmas card for next year. I know the brisket will be good and I know we will be seeing it soon enough. Right Bob........
 

0331grunt

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Looks good!  For sure a hard core smoker... gotta be a MARINE thing!  LOL!  Semper Fi, Brother!
 

rdknb

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that look beautiful, both the smoker in the snaow and the snow.  Doing a brisket tomorrow and you reminded me I have some yosadias.  I will try that as a marinade
 

pintobean

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Looks like fun. I too love that quiet during a snow storm. I love being out in snow. When I lived in San Diego I would go up in the mountains outside of town just to see some snow.
 

porked

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Great pics of your place, anxious to see the fished product, and thanks for sharing.
 

bbally

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Finished up very nicely.  I am working out my minimum spicing protocols, they are there!

6901b1d2_finished.jpg
 

mrsb

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Looks delicious! The snow is beautiful.  My 5 year old just asked me yesterday when we are going to Colorado.  I have no idea where it came from but apparently he wants to see some "real" snow!
 

msujohn

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Did you smoke it in the pan the whole time?   What temp did you take it out at?   I've tried briskets several times and haven't been able to get them the way I would like.   They always seem to come up a little tough.  Just looking for some advice/direction.
 

captsly

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Looks good! Both the snow and the brisket. I am smoking a flat as we speak, only the weather hear in Texas is just a tad warmer...almost 70 today!!
 

Bearcarver

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Looks great Bob !!!!

Any pics of it sliced???

I thought you were gonna put the umbrella up, sit down with your feet propped up on the snow covered table, and have a couple cold ones.

Bear
 

bbally

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Did you smoke it in the pan the whole time?   What temp did you take it out at?   I've tried briskets several times and haven't been able to get them the way I would like.   They always seem to come up a little tough.  Just looking for some advice/direction.
I always pan flats if I am smoking them alone.  If I am doing a bunch in the rotisserie Southern Pride I don't pan them cause the baste each other.

Whole packers I don't pan til about 6 hours into it.

I don't take out by temperature, I mash it with my fingers to feel the give.  That is the way I was taught as a kid.

My feeling for a good product is:  it should be panned, it takes at least 10 hours for a 5 pounder, it must be flipped every two hours.  I always use papain on belly side.
 
Last edited:

bbally

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Looks great Bob !!!!

Any pics of it sliced???

I thought you were gonna put the umbrella up, sit down with your feet propped up on the snow covered table, and have a couple cold ones.

Bear
Yes I will post them when I slice it.  I slice them cold whenever possible.
 

Bearcarver

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Looks great Bob !!!!

Any pics of it sliced???

I thought you were gonna put the umbrella up, sit down with your feet propped up on the snow covered table, and have a couple cold ones.

Bear
Yes I will post them when I slice it.  I slice them cold whenever possible.
Great!!!----
drool.gif
----OOOOPS, Sorry,

Bear
 

SmokinAl

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Did you smoke it in the pan the whole time?   What temp did you take it out at?   I've tried briskets several times and haven't been able to get them the way I would like.   They always seem to come up a little tough.  Just looking for some advice/direction.
I always pan flats if I am smoking them alone.  If I am doing a bunch in the rotisserie Southern Pride I don't pan them cause the baste each other.

Whole packers I don't pan til about 6 hours into it.

I don't take out by temperature, I mash it with my fingers to feel the give.  That is the way I was taught as a kid.

My feeling for a good product is:  it should be panned, it takes at least 10 hours for a 5 pounder, it must be flipped every two hours.  I always use papain on belly side.
Did you foil the brisket or just leave in the open pan until done? By the way that looks like beautiful country!
 

bbally

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Here are the pictures of the brisket I smoked New Years Eve for our New Years Dinner.  Some had asked for sliced pictures.

Brisketpanned.JPG


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slicing.JPG


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slicedup.JPG


backinpan.JPG


plated.JPG


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Hope you liked it.  We sure did!  Great for watching the twilight zone......
 

Bearcarver

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Yup!

That's what I was waiting for!

Real nice Bob!

Thanks,

Bear
 

deannc

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Nice looking chow Bob!  Thanks for sharing the great Qview!
 

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