hot & fast brisky flat

[blues_n_cues]

it's just too hot for long smokes right now. btw the pit was reading 175 before i even started the fire.:shocked:
i put this 5lb flat on @ 2:15 & it was done by 6:00. done over pecan & k-blue briquettes(the store was out of lump)@ 350.
just fajita spice,garlic & onion powders.

an hour in

ready for a rest

slicing

still plenty juicy

__________________

 

[crackher]

man o man look at al that juice...mmmmm

 

[Saiko]

I'd hit it it! Very nice.

 

[deguerre]

I'd hit it it! Very nice.

Me too. Hope you used this:

 

[blues_n_cues]

btw. bubba asked me elsewhere-
yes i cut it across the grain because...

the probe slid in & out the other side & stuck in the wall tender.:shock:

"brisket splooge"-it's a brethren thing. :thumb:

 

[barbefunkoramaque]

I would hit that point meat for sure.

 

[blues_n_cues]

I would hit that point meat for sure.

thats actually the flat.:thumb:
i cut the packer in 1/3's- see "the ritual of the smoke" post.

 

[MattG]

Mmmmmmmmmmm good looking brisket :becky:

 

[barbefunkoramaque]

thats actually the flat.:thumb:
i cut the packer in 1/3's- see "the ritual of the smoke" post.

Sure, if you think its not point meat, its not point meat. Must be a flat from a cow with significant heart blockage and that never stood then. It woukd be the fattiest flat I have ever seen. Huge strands of fat between the fibers... huge.

That aside... my God it looks delicious.