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Unread 05-24-2008, 06:26 PM   #1
is One Chatty Farker
Join Date: 12-22-05
Location: St. Petersburg, Fl.
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Default Saturday brisket flat

I picked up a 6 3/4 pound flat to smoke today.

Trimmed and rubbed then wrapped in plastic wrap and in the frig Friday eve.

Out of the frig and unwrapped - added a little more rub and in to the Spicewine using pecan for smoke.

A jug of sun tea for later

coming out of the smoke for a quick peek--it's at 160* internal and going into the foil with some special elixir

after 8 hours in the smoker and 3 resting in the cooler

Just sliced. Kind of a small smoke ring but it was tender and juicy with a great flavor.
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