Brisket Flat - Not cooking a packer today!

[R2Egg2Q]

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 :blabla:, 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. :icon_sad

 

[martyleach]

Maybe you have been buying those mismarked "choice" packers at S&F that were really "select".

Brisket looks great.

 

[Ron_L]

That looks great, John!

 

[bigabyte]

Looks just right!

 

[R2Egg2Q]

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.

 

[cowgirl]

Wow that looks great John! So moist and tasty... Nice job!!

 

[Fatback Joe]

Nicely done.

 

[BigButzBBQ]

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. :becky:

 

[Chef Jim]

John, you will have to send some brisket to Judge Jim so I can certify the results of your cook.

 

[Shifty1]

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

 

[bluetang]

Way nice brisket! Looks really good there:thumb:

 

[landarc]

Dang John, you are impressing the heck out of me, you are looking like a real vet at smoking.

 

[Johnny_Crunch]

nice job, looks good from here!

 

[codger]

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.

 

[BBQ PD]

Looks like you got the perfect pull right there. Nice work :thumb:

 

[MountainCityOutlaw]

Looks real nice!!!!

 

[Big George's BBQ]

Very Nice

 

[R2Egg2Q]

Thanks everyone for the feedback! I think my Thanks button has given out.

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.

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.

 

[Mister Bob]

That brisket looks perfect, great job!

 

[Shifty1]

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. :-D