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Super Bowl Brisket Flat

BlackDog

Newbie
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Joined Jan 26, 2019
After lurking for a while and learning from folks like "gary s" (thanks!), I wanted to post my success with my third brisket (first two came out good, too, just didn't know about this forum at the time :emoji_wink:.) We were having some folks over for the game and I had a 5lb brisket from a 1/4 cow I recently purchased from a family member so I figured it was a good time to try some new things! Please chime in with any tips/advice/questions, I'm definitely still learning.

The meat was 1.5"-2" thick, so based on my last cooks and advice from here, I figured I should start around 8 in the morning. Well, 8 turned to 9 but so be it. Here's the before:

While waiting for the smoker (Dyna Glo offset) to get up to 225, I coated the brisket with EVOO, salt and pepper. For wood, I used a mix of apple and hickory (I was smoking some ribs, too, so thought that combo would be good for both.)

9am - Brisket in the smoker
11:45 - Added another 3/4 lit chimney. I added the ribs at 11 and the temp dropped to 200 so I opened up the intake and half opened the exhaust. That, with the additional heat in the box, brought it back up.
2:30 - IT was 165. Wrapped in butcher paper and back in, smoker peaked at 250. (I was in a hurry to wrap it and get it back in and I forgot to take a pic as well as spritz it with some apple juice, which was sitting in the chair right next to me :emoji_angry:)
2:50 - Added 15 unlit briquettes, smoker going well between 225 and 240
4:20 - IT was 190
4:45 - Smoker dropped to 190. I should've added another chimney.
5:00 - Moved to the oven at 250. Figured it would be done soon and I now had guests so I could stay inside.
6:00 - Probe went in nice and easy, so pulled it from the oven and into a cooler wrapped in towels. IT was 202.
6:30 - Took it out and sliced it.

Results: Tasty, with great reviews from those who tried it! It was nice and juicy with great flavor. It could've been a bit more "bendy" so I probably could've let it go in the oven for another hour or so or left it in the cooler longer (any tips?). I'm still learning the right feel for a probe/toothpick test.
 

gmc2003

Legendary Pitmaster
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looks really good from here. Nice Job

Point for sure
Chris
 

SmokinVOLfan

Master of the Pit
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Joined Feb 27, 2018
Looks good from here too.

Probe it all over and make sure it’s tender everywhere. IT could be anywhere from 190-210 when it’s done.
 

SmokinAl

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Sometimes those brisket flats are hard to cook just right, but your's sure looks good to me!
Nice bark for sure!
Al
 

BlackDog

Newbie
3
4
Joined Jan 26, 2019
Sometimes those brisket flats are hard to cook just right, but your's sure looks good to me!
Nice bark for sure!
Al
Thanks Al. I was really happy with the bark. Folks were surprised when I told them it only had salt and pepper on it :emoji_wink:. I think I'll try your French onion recipe next time I get my hands on a flat, that looked good!
 

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