My 7lb brisket flat in 5.5 hours.

Car Wash Mike

No bark if you like that, this isn't for you.[p]Raging River/Head Country mix and White Sugar over night.
More Head Country in the morning.
Put on at 12:30. Fat side down. 250.
275 at 1pm.
1:30 flipped.
4:30 wrapped in foiled with (mixed in side) Liptons Beefy Onion soup mix/ 1 cup warm water/ 1 TBPS Cayenne pepper.
Internal temp was 165 when wrapped.
Pulled a 209 because guests were to entertaining.[p]No pics of finished product. But it was an easy flat and turned out juicy and tender.[p]
[p]Finished product on a simliar cook.
Local meat cutter realy helps with slicing.


Saturday cook.[p]Mike

Unknown

Car Wash Mike ,
Looks very good!! I did my 5 lbs. flat very similar to yours and it did turn out very moist very tender.

Car Wash Mike

Renee Attili,
It is a great way IMHO to serve a nice brisket without a lot of hassle. They are so hard to cook anyway.
Glad yours turned well also.[p]Mike

Jeeves

Car Wash Mike ,[p]
I just want that container - where did you score it?

Photo Egg

Car Wash Mike ,
Could this be high temp seared at the end just to get some char and then topped with the juice from your foiling?
Thanks in advance,
Darian

Car Wash Mike

Jeeves,
Wally World.

Car Wash Mike

Photo Egg,
If I would have pulled eariler, I would have raised the temp and try to get some bark.[p]Mike