BBQDane
Knows what a fatty is.
Hey Brethren
Yesterday I had my first go on a brisket flat, in my UDS.
I've read much about how to prepare and smoke a brisket - packer or flat on this great site, so when I finally got my hands on a brisket flat I gave it a go.
Some Pictures of my cooking.
First shot - fat side up:
Next the other side:
Trimmed some of the silver skin off, injected with some beef broth mixed with pepper, chili powder, worchestershire sauce and finally gave it a rub with salt, pepper, and some garlic powder.
A close up after the rub:
I had a temp about 250 during the whole cook.
Placed the brisket flat fat side Down, with a drip pan under to catch the drippings.
At 163 internal, I placed the brisket in the dripping pan, added the remaining injection mix, and sealed the dripping pan with som foil.
Kept same temp until about 190 internal, when I tried the probe test.
Needed still a little more, and I let it go until 195, when the probe when in like "butta" :thumb:
Took it of the smoker:
Foiled in 2 layers of foil, wrapped a towel around, and put it in the cooler box to let it rest for 1 hour.
After 1 hour it was time to slice this beaty up:
And another:
When I was cutting it, the juices sprayed out - lol.
I had invited my parents to try brisket for the first time, and they loved it.
So juice and tender - and very tasty also.
Was great with my homemade BBQ sauce - thanks qman :thumb:
Thanks for looking :-D
Yesterday I had my first go on a brisket flat, in my UDS.
I've read much about how to prepare and smoke a brisket - packer or flat on this great site, so when I finally got my hands on a brisket flat I gave it a go.
Some Pictures of my cooking.
First shot - fat side up:
Next the other side:
Trimmed some of the silver skin off, injected with some beef broth mixed with pepper, chili powder, worchestershire sauce and finally gave it a rub with salt, pepper, and some garlic powder.
A close up after the rub:
I had a temp about 250 during the whole cook.
Placed the brisket flat fat side Down, with a drip pan under to catch the drippings.
At 163 internal, I placed the brisket in the dripping pan, added the remaining injection mix, and sealed the dripping pan with som foil.
Kept same temp until about 190 internal, when I tried the probe test.
Needed still a little more, and I let it go until 195, when the probe when in like "butta" :thumb:
Took it of the smoker:
Foiled in 2 layers of foil, wrapped a towel around, and put it in the cooler box to let it rest for 1 hour.
After 1 hour it was time to slice this beaty up:
And another:
When I was cutting it, the juices sprayed out - lol.
I had invited my parents to try brisket for the first time, and they loved it.
So juice and tender - and very tasty also.
Was great with my homemade BBQ sauce - thanks qman :thumb:
Thanks for looking :-D