-   Q-talk (
-   -   A Little Brisket (And a Little Pr0n) (

Terry The Toad 09-08-2013 09:22 PM

A Little Brisket (And a Little Pr0n)
3 Attachment(s)
And I do mean a little brisket. Picked up this 9 pounder on Saturday:

Attachment 84870

I trimmed it up a little, and sprinkled a bit of rub on it:

Attachment 84871

I then smoked it at ~300/325 for 5 hours. Flat was around 210 but point was still at 180. I put it into a foil-covered pan with a cup of beef bouillon, and put it back in the smoker until the point was at 205 (about another hour.) I then let it rest for a couple of hours, and sliced it:

Attachment 84872

As you can probably tell, it was falling apart tender. The flavor was good, but it was a little on the dry side. I'm still learning... :becky:

rondini 09-09-2013 01:08 AM

Doesn't look to bad. I've yet to do a half
flat. From what I have read thou, if the flat
has the point, I would separate the point
from the flat. That way I could pull the one
that's ready, leaving the other to finish.
My 2 cents.

cowgirl 09-09-2013 01:29 AM

I've noticed quite a few smaller briskets lately. Yours looks fantastic!

Diesel Dave 09-09-2013 06:13 AM

Looks real good, great job!

sliding_billy 09-09-2013 06:55 AM

Looks real good.

smokenpreacher 09-09-2013 09:01 AM

You done good! I'm gonna have to break down and do a brisket........soon! You guys are making this preacher lust after some brisket!

All times are GMT -5. The time now is 09:23 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.