My best brisket (flat) to date! (Texas style)

Frachlitz · March 2013

So - im a BBQer far far away from Texas (Denmark), but i still love the idea of the old ways of doing BBQ.

The result = endless trials with brisket, and this i my best to this date!

The meat is a Flat - the only cut i can get in Denmark - but i found US meat! Its around 4-5 pounds.

It was rubbed with - taaaaaaa daaaaaa - salt and pepper 50/50 ;-)

And the placed in the Egg in this beautiful snowy landscape. The temp was 230 F dome (not outside :-) With cherry and apple chips for smoke. Was unable to find oak :-( (What should be the "texas" smoke for brisket).

I pulled the meat at 154 F (after around 5 hours)

.... to wrap the brisket in paper.

And back to the egg!

I pulled the meat at 192 F (but i think it could have taken a bit more), that was around 3-4 hours after wrapping.

And damn - that was guuuuuud!

It was served with Mac'n'cheese, Sweet fries and slaw :-)

Chubbs · March 2013

Nice!! Never seen wrapped in paper before. What are the advantages of that? Just like foil?

Frachlitz · March 2013

It its the "Old school texas way". It should allow more smoke, and a bit more air so you keep a bit more of a "dryer" bark, than in foil where you steam it.

Mickey · March 2013

I am from Texas and I will eat that.

SmokeyPitt · March 2013

Very cool. It looks fantastic!

I watched this youtube series BBQ with Franklin and his instructions for Brisket were very much like what you did. Nice job!

http://www.youtube.com/user/BBQwithFranklin

I notice he has started a series on Pulled pork as well.

Central_Bama_Egger · March 2013

Man. That has a great color looks VERY tasty

Plano_JJ · March 2013

Looks awesome!

Griffin · March 2013

looks great. good job on the paper. wood varies even in Texas. the famous bbq joints use post oak, but most just use what is available, which would be mesquite. it is a weed at our ranch so we are constantly using it for firewood and to cook .

500 · March 2013

I'm going through the BBQ with Franklin videos. Just finished brisket. Working on all my prethoughts on how to do one.

Solson005 · March 2013

Looks great!

I usually cook flats due to availability and price and have had great success. I'm from Oklahoma not Texas but our BBQ is very similar. I like mesquite as @Griffin mentioned it can be found everywhere around here and gives it a nice flavor.

lousubcap · March 2013

Dang-a great cook!! Congrats on wrestling with the flat and winning. From the land of Kentucky Jelly (one of those "you had to be here threads") who can usually only get flats I believe I have to give the paper a shot. I hit too many singles and not enough triples and home-runs (baseball phrases) going minimalist once on the BGE. Welcome aboard!