Gotta love when a brisket flat comes out right.

Dave in Florida

Did a brisket flat tonight.  275 dome, indirect, with 2 chunks of Hickory and 2 chunks of Oak.  Dizzy Pig Raising the Steaks was the rub.  When it it the 170 stall, I put it in a pan with beef broth and let it go to 205 internal.  Turned out very moist, tender and great flavor, no need for sauce on this one.

The Cen-Tex Smoker

awesome. I haven't gotten a flat right in quite a while. Nice work

Dave in Florida

The Cen-Tex Smoker said:

awesome. I haven't gotten a flat right in quite a while. Nice work

Those flats are so hit and miss.  I have done one that you just go WOW.  Then some that you go WOW, what the heck did I do wrong?
)

The Cen-Tex Smoker

Dave in Florida said:

The Cen-Tex Smoker said:

awesome. I haven't gotten a flat right in quite a while. Nice work

Those flats are so hit and miss.  I have done one that you just go WOW.  Then some that you go WOW, what the heck did I do wrong?
)

amen. I'm scared of them. I won't even try them anymore