Terry The Toad
is one Smokin' Farker
Over the weekend I smoked a couple of brisket flats (7.5 and 7.8 lbs.) I planned for an 8 hour smoke @ 275 with a 2 hour rest.
Wow, was I wrong. I cooked both unwrapped for 4 hours, then wrapped them in foil and cooked another 2 hours - and by then they were like meat jell-o. I had to let them rest for 3 1/2 hours till it was dinnertime.
It was some of the best brisket I've ever cooked. Great flavor and fork tender. I don't take the credit, though. I think it was just that they both had a lot more fat than most flats.
Luckily, my son snapped one pic:
Thanks for looking!
Wow, was I wrong. I cooked both unwrapped for 4 hours, then wrapped them in foil and cooked another 2 hours - and by then they were like meat jell-o. I had to let them rest for 3 1/2 hours till it was dinnertime.
It was some of the best brisket I've ever cooked. Great flavor and fork tender. I don't take the credit, though. I think it was just that they both had a lot more fat than most flats.
Luckily, my son snapped one pic:
Thanks for looking!
