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4.5lb brisket flat

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Comments

  • Jeremiah
    Jeremiah Posts: 6,412
    Holy crap. That was good! Everyone loved it, and wants it again!image
    Slumming it in Aiken, SC. 
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  • Jeremiah
    Jeremiah Posts: 6,412
    Here's another shot. Thanks again all who commented today, I've learned a lot. Next time the only thing I might change: the inclusion of the water pan. image
    Slumming it in Aiken, SC. 
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  • cazzy
    cazzy Posts: 9,136
    Yeah man...the reason why I suggested the water pan is cause I hear flats cooked by themselves are pretty difficult to cook.  That's why I think travis's boil method is great for flats.

    The only thing I would suggest is to start at 225 on your next flat so you can develop a good bark.

    That looks great man...great color and a you got a kickass smoke ring on that sucker.  Still chasing that myself.
    Just a hack that makes some $hitty BBQ....
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  • DMW
    DMW Posts: 13,833


    That looks great man...great color and a you got a kickass smoke ring on that sucker.  Still chasing that myself.
    @cazzy My theory on the smoke ring is it all has to do with ambient humidity. Which explains here in PA I can create a killer smoke ring with mediocre results.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Ladeback69
    Ladeback69 Posts: 4,483
    Next time put a pot of beans under to catch the drippings, it really adds to the flavor. I have also cut up some of the brisket into it. Looks good.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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