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Another Brisket cook!

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grussem
grussem Posts: 120
in Beef
Hey everyone! I did another brisket cook. It was a 6lb flat. I didn't trim anything at all. It was smoked at between 225-245 over lump and hickory chunks (BTW that was the temperature at the grate, not on the dome). I only wrapped it for about an hour and ONLY because I wanted it to get done (it was starting to get close to supper and would not have gotten done in time had I not).  It was smoked fat cap up for the duration. Included are some pictures and a link to the YouTube video at the end.  If you have any questions or tips please let me know.  Have a great day everyone!

Eric

My YouTube Channel
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Comments

  • caliking
    caliking Posts: 18,731
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    I've never cooked a flat, but want to. I have to wait for special occasions i.e. many guests to cook a packer because of the quantity of meat. Thanks for posting.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SGH
    SGH Posts: 28,791
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    Looks like a winner to me my friend! =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • minniemoh
    minniemoh Posts: 2,145
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    Great looking flat! I like the pretzel bun too.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • grussem
    grussem Posts: 120
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    Thanks for the comments, it was pretty good on the pretzel bun!  I am still trying to decide what I am going to cook for the 4th of July.
    My YouTube Channel
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  • johnmitchell
    johnmitchell Posts: 6,581
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    I also like Blues Hog barbecue sauce. I mix it with a bit of their Tennessee Red... Great flat..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • lousubcap
    lousubcap Posts: 32,385
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    Most eggcellent-flats are a challenge so you should appreciate even more a great result.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • DIAD
    DIAD Posts: 187
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    Looks great! How long did it take? I have only cooked packers twice and I also need a party for all of the meat. I would like to give it a try
    Chester, MD
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  • grussem
    grussem Posts: 120
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    johnmitchell said:
    I also like Blues Hog barbecue sauce. I mix it with a bit of their Tennessee Red... Great flat..
    I too like their Tennessee Red, goes well with my ribs.


    DIAD said:
    Looks great! How long did it take? I have only cooked packers twice and I also need a party for all of the meat. I would like to give it a try
    DIAD, it took about 10 hours to cook and rested for an hour.
    My YouTube Channel
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