Brisket Flat

[Diesel Dave]

Well just got done with dinner, and it was quite good actually.
The flat was pretty tender, should have gone a bit longer on the bbq but it was getting a bit late. The flavor was great!
Here's a couple pics.
One resting after 2 1/2 hrs on the bbq at 275-300 and here it is plated.

 

[landarc]

Looks great, and sounds worthy of a repeat

 

[Garrett]

Nice smoke ring for suck a quick cook! I knew you could do it.

 

[smokenpreacher]

Yeah DDave, you done good!

 

[Diesel Dave]

Thanks a lot guys

 

[SmittyJonz]

Looks Good ! :grin:

 

[SmittyJonz]

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

It cut bark down some - mine usually look like a lump of charcoal

 

[peeps]

Looks great!

 

[Bludawg]

Looks real moist hard to pull off with a little chunk. Good job!

 

[jeffturnerjr]

Looks very moist!

 

[mrbill]

nice job

 

[sliding_billy]

Looks great.

 

[Diesel Dave]

Thank you all. Yes it was moist, and the pic was before the au jus was added, ahhh what flavor.
I like to wrap because 1) I get better moisture and 2) I like a more amber bark, not to say a dark bark isn't good. I've had dark bark and it is awesome if done right.

 

[HeSmellsLikeSmoke]

Impressive results :thumb:

 

[cowgirl]

Looks great Dave!

 

[Diesel Dave]

Thank you both very much

 

[Happy Hapgood]

Mighty Fine Sir! You keep that up and the Wife may go from eating like a bird to eating like a Hawk! ;D

 

[Rick-in-LB]

Looks good ,l I guess I will be doing one at high heat.

 

[Diesel Dave]

Thanks alot

 

[Tonybel]

:clap: