So over Labor Day weekend my sister got married, her husband comes from a large Mexican family and for the meat for the wedding they raised and slaughtered a cow. They made huge pots of Birria (which is heaven in a pot!), I ended up spending most of the weekend wrageling the kitchen crew and doing dishes since they didn't have a caterer.
My reward was delivered to me this last Wed., one of the brisket flats from that cow (his name was Chaco). I put it in the fridge to thaw, and decided to get it on the smoker today. Since it was a trimmed full flat, it didn't have a fat cap and was fairly thin, and I knew I needed to watch out for it drying up.
I decided to rub it down with a big flavorfull rub: brown sugar (for bark), lots of black pepper, salt, paprika, garlic powder, chili powder, dry mustard, cayane powder, a pinch of sage, and a little bit of cumin. Then to make sure I got a nice coating I slathered the brisket with a thin layer of yellow mustard and loaded it with as much rub as it would hold.
Since it is jus the flat I am running my WSM at a lower temp., about 190-200° so I don't cook the moisture out of it. I have some mesquite in there for flavor, and am running it low and slow. Here is a shot about 4 hrs. in:
.... oh and to top it off I only have about half the charcoal I need... lol. So my plan is to run it as long as I can with the charcoal I got, then when I can't maintain temps in the smoker I'll finish it off in the oven.
My reward was delivered to me this last Wed., one of the brisket flats from that cow (his name was Chaco). I put it in the fridge to thaw, and decided to get it on the smoker today. Since it was a trimmed full flat, it didn't have a fat cap and was fairly thin, and I knew I needed to watch out for it drying up.
I decided to rub it down with a big flavorfull rub: brown sugar (for bark), lots of black pepper, salt, paprika, garlic powder, chili powder, dry mustard, cayane powder, a pinch of sage, and a little bit of cumin. Then to make sure I got a nice coating I slathered the brisket with a thin layer of yellow mustard and loaded it with as much rub as it would hold.
Since it is jus the flat I am running my WSM at a lower temp., about 190-200° so I don't cook the moisture out of it. I have some mesquite in there for flavor, and am running it low and slow. Here is a shot about 4 hrs. in:
.... oh and to top it off I only have about half the charcoal I need... lol. So my plan is to run it as long as I can with the charcoal I got, then when I can't maintain temps in the smoker I'll finish it off in the oven.
