Weeknight Brisket Flat

[boxkiller]

Last week the weather was looking good, and I had a brisket flat.
Recteq RT-700
LJ Comp mix pellets
225 for 3 hrs then up to 250
275 once it was wrapped.

Here it is ready to go in

Forgot to take pictures in the smoker but here it is after it rested for a few hours before slicing. Lost some bark do to pooling.

Here it is sliced. (Yes I started slicing the wrong way, but figured it out pretty quick)

Here is is with some sides.

 

[sandyut]

Nice work on that flat! Send a plate over ASAP

 

[fxsales1959]

Last week the weather was looking good, and I had a brisket flat.
Recteq RT-700
LJ Comp mix pellets
225 for 3 hrs then up to 250
275 once it was wrapped.

Here it is ready to go in
View attachment 627413

Forgot to take pictures in the smoker but here it is after it rested for a few hours before slicing. Lost some bark do to pooling.
View attachment 627415

Here it is sliced. (Yes I started slicing the wrong way, but figured it out pretty quick)
View attachment 627416

Here is is with some sides.
View attachment 627419

looks great. i need to try that again.

 

[Colin1230]

That looks really good! Thanks for sharing your cook.

 

[1MoreFord]

.................................Here it is sliced. (Yes I started slicing the wrong way, but figured it out pretty quick)
View attachment 627416...........................

Tip - Before you cook it make a small preliminary cut across the grain so when it's cooked you can tell which way to slice it.

 

[SmokinAl]

Looks delicious!
Nice smoke ring!
Al

 

[negolien]

Looks good ty for sharing a little trick I learned is to notch the side u want to cut before you cook it when u can see the grain

 

[Texas Cookin']

Good looking flat! I always dry mine out on the pellet grill.

 

[tx smoker]

Man that looks good!! Beautiful color on the brisket and a gorgeous smoke ring. The Rec Tec does seem to have a way of getting a really nice smoke ring. The plated shot is gorgeous. Very well done!

Robert

 

[civilsmoker]

Very nice flat!! The final plate is perfect in my book! I have a brisket in the fridge and hope mine turns out as good!

 

[bauchjw]

Wow! Great work! Love it when a Brisket flat comes out that amazing!

 

[Sven Svensson]

Great smoke ring on that brisket. But let’s talk about that spud. Is that just flake salt on an oiled potato or is that one of those salt water boiled potatoes I forget the name of?

 

[OldSmoke]

Very tasty looking!

 

[912smoker]

Nice cook and a perfect plate !
Paper wrap ?

Keith

 

[boxkiller]

Great smoke ring on that brisket. But let’s talk about that spud. Is that just flake salt on an oiled potato or is that one of those salt water boiled potatoes I forget the name of?

It is oiled, I roll in salt then baked, I just follow Alton Brown's directions

 

[boxkiller]

Nice cook and a perfect plate !
Paper wrap ?

Keith

Yep, wrapped in paper.

 

[boxkiller]

Tip - Before you cook it make a small preliminary cut across the grain so when it's cooked you can tell which way to slice it.

I should know that trick by now. I was in a rush and thought I would be able to tell when it was done.

I was wrong

 

[boxkiller]

Looks good ty for sharing a little trick I learned is to notch the side u want to cut before you cook it when u can see the grain

I will do that next time for sure!

 

[boxkiller]

Thanks everyone for all the reply's.

 

[JLeonard]

For sure a plate of awesome!
Jim