First Flat

Discussion in 'Beef' started by smokin-q, Sep 6, 2014.

  1. smokin-q

    smokin-q Smoke Blower

    Smoked my first brisket today in a Cookshack SM025. 

    It was a 3.5 Lb flat.  Rubbed with S&P, smoker set at 250, wrapped at 170, pulled out at 200. Used 4 oz hickory.

    It was very moist and tender. I'll be making that again real soon!


     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.

    Is that BBQ sauce for the brisket?
     
  3. smokin-q

    smokin-q Smoke Blower

    Sure is. I do about half with sauce and half without!

    I was surprised at the sweet bark on the brisket using only S&P, the caramelized bark had lots of great flavor.
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    S&P good on beef.
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Sauce is a condiment to be used to cover foul tasting BBQ , the Smoke should complement the Meat

    Yes, S / CBP , only...
     
  6. b-one

    b-one Smoking Guru OTBS Member

    Looks barkolicious, one of these days I need to get a brisket.
     
  7. gov-

    gov- Fire Starter

    Man it looks like the brisket didn't need BBQ sauce!
     
  8. grillmonkey

    grillmonkey Smoking Fanatic

    Doing a brisket today myself. I hope it comes out looking half that good.
     
  9. red dog

    red dog Smoking Fanatic

    I like a little sauce also. To each his own! Looks great.
     
  10. grillmonkey

    grillmonkey Smoking Fanatic

    Now I'm starting to wonder if I should foil at 170.
     
  11. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Real nice lookin meal.... Awesome smoke on that brisket ! Thumbs Up
     
  12. smokin-q

    smokin-q Smoke Blower

    I decided to wrap after watching Aaron Franklin's Brisket videos on youtube. Seemed to work!
     
  13. Looks good to me. I also have a homemade sauce that i like to serve. I also can cook stand alone that you don't need to sauce. But it doesn't hurt a thing if they are both good.

    Happy smoken.

    David
     
  14. gov-

    gov- Fire Starter

    Man I did the same thing, exactly and mine came out as tough as a leather shoe.
     
  15. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hi SmokinQ, did my first Brisket today, took advice from a different site and pulled at 190 as advised, meat was still tough!

    Will leave next time until 200.

    Smokin Monkey
     
  16. smokin-q

    smokin-q Smoke Blower

    After I took it out of the smoker at 200, I kept it wrapped and placed in a cooler for an hour. Hope yours is more tender next time. 
     
  17. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Don't go by internal temp.  Cook the brisket until it is done and a probe goes in and out of it like butter.  
     
  18. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I think there are about 300 years worth of pretty good cooks all over the world who might vehemently argue that point. Sauce can compliment the best BBQ and bring a whole other dimension to the experience. Granted, there are instances where I don't think it's needed, but that's me. The person sharing the meal with me might feel completely differently. I like to make people feel relaxed and comfortable when they're eating my food, not like they have to follow some hard and fast set of rules about what they can and can't put on it.
     
  19. chef willie

    chef willie Master of the Pit OTBS Member

    Looks good to me. Cookshack makes a fine unit. At 5 bucks a pound here I'm hesitant to do a whole one at close to 50 bucks each. Sauce on the side is always a good option...Willie
     

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