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Old 02-07-2011, 07:59 PM   #16
MountainCityOutlaw
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Looks real nice!!!!
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Old 02-07-2011, 08:23 PM   #17
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Very Nice
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Old 02-07-2011, 09:16 PM   #18
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Thanks everyone for the feedback! I think my Thanks button has given out.

Quote:
Originally Posted by Shifty1 View Post
Just bought my first flat brisket. I'm going to give it a shot this week. What temp did you do this one at?

Thanks
This one was a 4 lb flat. Cooked at temps around 280-300 until IT hit around 165-170 and then foiled it. I started probing for tenderness around 195 and ultimately it wasn't to my liking until 205. Almost 7 hrs total for this one which was a bit surprising (at least to me) considering the higher cooking temps. If you haven't already checked out bigabyte's brisket tutorial, you can check it out here. Many a brethren here has tapped into it for some brisket cooking knowlege.

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Originally Posted by codger View Post
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.
Thx. I'm sure I'll be posting pron the next time I do a packer.
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Old 02-07-2011, 09:23 PM   #19
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That brisket looks perfect, great job!
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Old 02-08-2011, 09:22 AM   #20
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Quote:
Originally Posted by R2Egg2Q View Post
Thanks everyone for the feedback! I think my Thanks button has given out.



This one was a 4 lb flat. Cooked at temps around 280-300 until IT hit around 165-170 and then foiled it. I started probing for tenderness around 195 and ultimately it wasn't to my liking until 205. Almost 7 hrs total for this one which was a bit surprising (at least to me) considering the higher cooking temps. If you haven't already checked out bigabyte's brisket tutorial, you can check it out here. Many a brethren here has tapped into it for some brisket cooking knowlege.



Thx. I'm sure I'll be posting pron the next time I do a packer.
Thanks sooo much!! I'm gonna do my best to duplicate that bad boy.
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Old 02-08-2011, 10:50 AM   #21
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Quote:
Originally Posted by Shifty1 View Post
Thanks sooo much!! I'm gonna do my best to duplicate that bad boy.
You're welcome! I just remembered one other detail that I forgot to share. I injected the flat with Butcher BBQ's brisket injection.
I believe it helps with the juiciness but can't really say how much since I haven't done one without injecting to compare to.
Good Luck & please post on how yours comes out!
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Old 02-08-2011, 06:14 PM   #22
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Very nice work there! Impressive.
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Old 02-09-2011, 09:19 PM   #23
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very nice flat
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Old 02-09-2011, 09:33 PM   #24
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Nice brisky flat!
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Old 02-09-2011, 09:39 PM   #25
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I have only cooked one flat and it didn't turn out so well. Yours looks great!
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Old 02-09-2011, 09:59 PM   #26
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John gave me a couple slices of that brisket today and I will be the first to say that it was really tasty. Very tender and deeeelicous. I put some foil around it with a little spritz of water and reheated it for just a bit. Oh yeah, great job John!
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Old 02-09-2011, 10:20 PM   #27
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Glad you liked it Marty!
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