My first Brisket (flat) - with pics.

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

Hey Simon

I had the brisket on the smoker for about 8 hours total.
Like I wrote, I put the brisket in a drip pan when internal temp about 163.
Foil over the drip pan and kept it on the smoker until tender like "butta" :thumb:

Thank you all for you nice comments - I was very happy with how this Cook turned out.
Good thing I have 3 more brisket flats in the freezer - LOL.