Saturday Brisket Flat

Discussion in 'Beef' started by westby, Oct 26, 2015.

  1. westby

    westby Smoking Fanatic

    Smoked up a flat on Saturday. Was 11 lbs and trimmed to about 9.5 lbs. Rubbed with SPOG and injected with au juice. Smoked at 225 to an IT of 160 and then foiled in a pan with a bit if au juice and beer. Took to 195 in the thickest part - didnt dare go any more as the thinner parts were drying out a bit. De-fatted the pan juice and added back in after slicing. Everyone loved it, but I think it could have been better. I'm thinking that there wasn't quite enough intramuscular fat in it, but can't say for sure. Next one should be better.
     
    Last edited: Oct 26, 2015
    fkworks and dukeburger like this.
  2. smokin218r

    smokin218r Smoking Fanatic

    Nice looking brisky!

    [​IMG]

    I'll take a cup of that Ju!
     
  3. dukeburger

    dukeburger Master of the Pit OTBS Member

    Nice ring! Beauty job!

    Looks like good eatin'.

    [​IMG]
     
  4. coloradopdm

    coloradopdm Newbie

    That looks great!!! I have one in the bag that's getting some attention this weekend.
    :grilling_smilie:
     

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