2nd every Brisket Flat - with Q view

Discussion in 'Beef' started by red beard, Jun 8, 2016.

  1. Here is my latest brisket flat. Came out great. Still need to do some tweaking

    5pm out of the frig. Rubbed with olive oil, and Worcestershire sauce, and rub mix.

    8pm brisket onto smoker at 225 degrees

    1:30am brisket internal temp 150 degrees. Removed and foiled. Put 6 oz of beer in foil.

    4:45am brisket internal temp 191 degrees. Removed and vented/cooled on counter for 30mins.

    5:15am put in roaster at 150 degrees to rest. (for 8.5 hours)

    2pm brisket internal temp down to 170 degrees. Removed from roaster.

    Here are some pic came out great but would like it better, suggestions?

    Bark was way better then last time but wasn't as Spicy as I wanted.  Suggestions on additions?

    bdskelly likes this.
  2. smokinal

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

    Nice job!

    It looks real good from here!

  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Very nice post RB. Please keep them coming !  Point!

  4. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty! Maybe use a Cajun seasoning for the rub cut it with some sugar if you wanted it goes well on prime rib.
  5. I should of said the rub was from Rudy's BBQ. 

    The bark on their brisket is awesome and spicier then what I got when using their rub.   I think they use something else.
  6. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Agreed.  When you eat at the gas station the brisket has less spice than the seasoning they sell.  But the bottled sauce is spot on!   Same with Angelo's in FW. The seasoning  they sell has lots more cayenne. 
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'll leave you to the advice of more expert Brisket guys but I have to say, that brisket looks mighty fine!


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