Brisket Flat

Diesel Dave

Quintessential Chatty Farker

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Aug 23, 2013

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• Sep 24, 2013

• #1

Picked this up for dinner and got it seasoned, S&P garlic powder and crushed onion, on the smoker at 325 til probe tender.
It was 2.5 lbs

Thanks for lookin in

 

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S

SmittyJonz

somebody shut me the fark up.

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Jul 17, 2013

Location

Burleson Tx

• Sep 24, 2013

• #2

What time it go on? Hope it goes well. :grin:

 

Diesel Dave

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• Sep 24, 2013

• #3

Just went on 15 minutes ago.
I hope so too

 

K

KingRanch450

is Blowin Smoke!

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Dec 15, 2011

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Rockwall...

• Sep 24, 2013

• #4

Looks good...post some pics of that finished product!

 

HeSmellsLikeSmoke

somebody shut me the fark up.

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Apr 2, 2007

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Warren...

• Sep 24, 2013

• #5

Those little flats can be tricky. Keep us updated

 

Diesel Dave

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• Sep 24, 2013

• #6

Always post some pr0n

That's what I've heard, I'll keep the updates coming

 

Diesel Dave

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• Sep 24, 2013

• #7

This one had a nice lil bit of fat, so that's on the bottom for now.
I'm going to foil it with some beef stock at about an hour in.

Well that's the plan

 

S

SmittyJonz

somebody shut me the fark up.

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Jul 17, 2013

Location

Burleson Tx

• Sep 24, 2013

• #8

I did my first flat this past Sunday - 5.5 lbs - it was pretty good.

 

Diesel Dave

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• Sep 24, 2013

• #9

I wouldn't expect less from you smitty, all your cooks look good.

 

Garrett

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Gastonia...

• Sep 24, 2013

• #10

Nothing wrong with cooking just a flat.I got faith in ya brother!! I'm sure it's gonna be good!

 

Diesel Dave

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• Sep 24, 2013

• #11

Thanks Garrett

 

S

SmittyJonz

somebody shut me the fark up.

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Jul 17, 2013

Location

Burleson Tx

• Sep 24, 2013

• #12

I was worried - mine had a thin fat cap layer on bottom but I layered Bacon on topside.:grin:

 

Happy Hapgood

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Shrevepo...

Name or Nickame

Mike

• Sep 24, 2013

• #13

Looks like a nice cut. Good Luck!

 

M

mrbill

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Jun 25, 2013

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Tx

• Sep 24, 2013

• #14

looking forward to the finished product

 

Big Country BBQ

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Huntsvil...

• Sep 24, 2013

• #15

Gonna love that HNF brisket!

 

B

bvbull200

Take a breath!

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Aug 7, 2013

Location

Hurst

• Sep 24, 2013

• #16

SmittyJonz said:

I was worried - mine had a thin fat cap layer on bottom but I layered Bacon on topside.:grin:

Click to expand...

What sort of effect does this have on the bark? I like mine dark and crispy.

 

B

Bludawg

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Jonesbor...

• Sep 24, 2013

• #17

So we know what Diesel Dave is havin what about the rest of la Familia. 2.5 lb :laugh:

 

Diesel Dave

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• Sep 24, 2013

• #18

Since there's only 3 of us, and my lady eats like a bird, me and the boy will struggle through it.

 

Diesel Dave

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• Sep 24, 2013

• #19

Here it is 1 hour in ready to wrap with broth. IT 125 and the pit running 275

 

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J

JimboLD

Guest

• Sep 24, 2013

• #20

Mmmm looks good.

I haven't tried doing a smaller brisket before - will be curious to hear how it turns out.