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Gotta love when a brisket flat comes out right.

Dave in FloridaDave in Florida Posts: 850
edited September 2012 in EggHead Forum
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.



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Welcome to the Swamp.....GO GATORS!!!!

Comments

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

  • 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?
    :))
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • 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 :)

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