I decided to make use of this Brisket Flat that's been in the freezer for just a few weeks. About 3 lbs, prior to removing the fat cap. I wanted to be able to get the rub on all the meat surfaces, so off it came.
The Goldens' getting fired up for the smoking session this morning -
I ran it between 250 - 275 indirect for most of the cook.
Brisket ready to go with Plowboy's Bovine Bold -
After about 1 1/2 hours, it had reached 165 and was ready to wrap. I added some beef stock mixed with Plowboy's -
At just around 2 1/2 hours it had reached 195. I probed it, still needed a bit more to go and within about 15 minutes it was at 202 and fairly tender. Time to pull it off, let it rest and eat lunch!
Not looking too bad -
Back in the accumulated juices -
And plated for a nice lunch -
Brisket is not my strong point and I sometimes struggle getting it right, but this flat turned out quite well (despite it being Friday the 13th). :mrgreen:
Thanks for checking out this post and today's lunch!
Regards,
-lunchman
The Goldens' getting fired up for the smoking session this morning -
I ran it between 250 - 275 indirect for most of the cook.
Brisket ready to go with Plowboy's Bovine Bold -
After about 1 1/2 hours, it had reached 165 and was ready to wrap. I added some beef stock mixed with Plowboy's -
At just around 2 1/2 hours it had reached 195. I probed it, still needed a bit more to go and within about 15 minutes it was at 202 and fairly tender. Time to pull it off, let it rest and eat lunch!
Not looking too bad -
Back in the accumulated juices -
And plated for a nice lunch -
Brisket is not my strong point and I sometimes struggle getting it right, but this flat turned out quite well (despite it being Friday the 13th). :mrgreen:
Thanks for checking out this post and today's lunch!
Regards,
-lunchman
