BobM
Babbling Farker
- Joined
- Feb 16, 2012
- Location
- Long Island, NY
Cooked up a couple of 1 3/4 pound brisket flats.
Injected with 1 part beef broth and 1 part water.
Rubbed with 2 parts garlic powder, 2 parts onion powder and 1 part black pepper.
Cooked in my 22 1/2" WSM, at 235F, in an unfoiled aluminum pan for 3 1/2 hours, then foiled for about another 3 1/2 hours, until tender with a bamboo skewer.
I preheated my kitchen oven to 175F. I put the cooked brisket flats in the oven, turned it off, and let them rest for 1 1/2 hours.
It came out farking great!
Rubbed up and on the WSM.
After the rest.
Sliced up.
Brisky cheese steak sammy, with sauteed onions and American cheese.
Beer o' the night.
Injected with 1 part beef broth and 1 part water.
Rubbed with 2 parts garlic powder, 2 parts onion powder and 1 part black pepper.
Cooked in my 22 1/2" WSM, at 235F, in an unfoiled aluminum pan for 3 1/2 hours, then foiled for about another 3 1/2 hours, until tender with a bamboo skewer.
I preheated my kitchen oven to 175F. I put the cooked brisket flats in the oven, turned it off, and let them rest for 1 1/2 hours.
It came out farking great!
Rubbed up and on the WSM.
After the rest.
Sliced up.
Brisky cheese steak sammy, with sauteed onions and American cheese.
Beer o' the night.
