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"Travis" style flat with BuckeyeBob influence

Here's the finished product.  8.5# flat in rib rack at about 250 dome for 4.5 hours to 160.  Placed directly into pan of beer/beef broth/red onion and kicked dome up to 325 until about 195-200 which was approx 11-11.5 hours total cook time.  Turned out very tender and much better smoke ring and bark than I had anticipated.  Used a different homemade rub than either of the guys mentioned and the juice mixed with bottled sauce was a great idea. 
XLBGE- Napa, CA by way of ATX


Comments

  • SpringramSpringram Posts: 428
    Have used the Travis method on flats before and love the results. You idea sounds very interesting and i think I will have to give it try. Great looking brisket.


    Springram
    Spring , Texas
    LBGE and Mini
  • BuckeyeBobBuckeyeBob Posts: 664
    Looks awesome and glad I could help. I think it's the only way to consistently cook a flat.
    Clarendon Hills, IL
  • hoofalooshoofaloos Posts: 236
    My packer experience has been hit and miss.  This was at the level with or better than my hits.
    XLBGE- Napa, CA by way of ATX


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