First brisket flat...came out pretty good with Qview

Discussion in 'Beef' started by shussey, Apr 7, 2014.

  1. Hi all,

    I did a brisket flat yesterday and it turned out great!

    I used a coffee rub I found here and it made a great bark.  I smoked to 175 IT (got a little hotter than I wanted it because I had to run some honeydos), I foiled to 195 and wrapped and put in the cooler for 1.5 hours.  Total smoke time 7 hours at 225.

    It was tender and very flavorful but just a tad dry.  I didn't inject it and I think that would have helped with the juiciness.  It had a great smoke ring.  Even my wife who really only likes to eat fillet, liked it which is saying something.

    Here are a couple of pics...
  2. Looks good man!  [​IMG]   Nice job on your first flat  [​IMG]   A flat doesn't have near the fat of a point which is probably the cause for your dryness... 

    If you put your pics right in your post though you will make it a lot easier for people to see them  [​IMG]  

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