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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-07-2011, 01:37 AM   #1
R2Egg2Q
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Default Brisket Flat - Not cooking a packer today!

I'm not sure why but I seem to have a lot of luck on my 3rd try on pretty much anything I BBQ. Tonight the same thing applied to a choice brisket flat. Up till now, I've had quite a bit of luck with whole packer briskets but had cooked up practically inedible flats in my first 2 tries of flats alone. Granted those tries came a couple of years ago on my electric smoker and I really didn't have a clue what I was doing (pre-Brethren and pre-Egg days).

Neverless, I decided it was time to redeem myself. That and I wanted brisket and didn't want to cook a packer brisket as I believe that cooking food that can be tied back to a sports team brings that team bad luck. Since I wanted Green Bay to win today, there was no way I was smoking a "Packer" today.

Enough with the chatter , here's some pron:



Although I was happy with the results, I'll be happy to return to whole packers as I miss having burnt ends.
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Unread 02-07-2011, 01:39 AM   #2
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Maybe you have been buying those mismarked "choice" packers at S&F that were really "select".

Brisket looks great.
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Unread 02-07-2011, 03:56 AM   #3
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That looks great, John!
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Unread 02-07-2011, 07:07 AM   #4
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Looks just right!
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Unread 02-07-2011, 09:35 AM   #5
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Quote:
Originally Posted by bigabyte View Post
Looks just right!
Thanks Chris! I wish I had your brisket tutorial years ago! It has been one of the most helpful threads for me since joining the Brethren.
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Unread 02-07-2011, 09:44 AM   #6
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Wow that looks great John! So moist and tasty... Nice job!!
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Unread 02-07-2011, 09:49 AM   #7
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Nicely done.
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Unread 02-07-2011, 10:07 AM   #8
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John that is a great looking flat! Sorry about the lack of burnt ends but, that's just an excuse to have to make another one.
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Unread 02-07-2011, 12:28 PM   #9
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John, you will have to send some brisket to Judge Jim so I can certify the results of your cook.
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Unread 02-07-2011, 05:11 PM   #10
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Just bought my first flat brisket. I'm going to give it a shot this week. What temp did you do this one at?

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Unread 02-07-2011, 05:13 PM   #11
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Way nice brisket! Looks really good there
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Unread 02-07-2011, 05:14 PM   #12
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Dang John, you are impressing the heck out of me, you are looking like a real vet at smoking.
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Unread 02-07-2011, 05:38 PM   #13
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nice job, looks good from here!
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Unread 02-07-2011, 05:54 PM   #14
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Looks like you do a fine job on a flat. Would like to see a pic of your burnt ends when you do a packer.
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Unread 02-07-2011, 07:00 PM   #15
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Looks like you got the perfect pull right there. Nice work
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