Don't laugh at my unusually small brisket.

anton

This is what I get the pleasure of buying at my local grocery store, full packers are rare here in the San Francisco bay area, these little flats are what I'm dealing with, but I digress....

I have had good luck last few times times with this method, part Dr. BBQ, but with a simpler rub.

Rubbed brisket last night with Kosher salt, pepper, paprika, powdered garlic and sugar, wrapped in plastic, and refrigerated overnight.

Started egg at 6:00 am, brought up to 250F and settled in with Royal oak lump and hickory chunks and chips.

Checked temp a couple of times, and at 12:00 noon it hit internal of 170, at that time I foil wrapped with 1 cup strong black coffee, tabasco sauce, and some powdered rub mixed together and poured into the foiled brisket before sealing and putting back on egg at 250 still for another hour, when it hit 204F , I pulled and FTC'd for an hour before slicing.

This was the moistest one yet with a strong but not overpowering smoke flavor, the bacon wrapped water chestnuts were kinda bland even though I soaked them in Worcestershire first, oh well.

4Runner

Chicks dig small briskets. All good

travisstrick

That looks damn good. Except for the $7.99 per lb.

chipman

Go To lunardi's, tell them you want a whole packer. They'll fix you right up.

anton

@chipman thanks man, totally forgot to check there, not one real close but I know there is one nearby in Berkeley or Oakland. Yeah the whole packer will be the next challenge.@travisstrick yes pricey here in planet California! @4Runner LMFAO!

SGH

@anton‌
Excellent looking grub and phenomenal pics as well. Solid all around my friend. =D>

Scottborasjr

Looks really good, nicely done no matter the size of the meat, Only problem is very minimal leftovers if any...

Phatchris

That's around what I pay in the Boston area as well.

lousubcap

Most eggcellent-as one who has hosed more flats than I can count; very nicely done.  Great eats I'm sure.

Funny about the pricing-flats are always $2-3 more/lb.  Takes more back end work to score just the flat but the goodness (point) ends up as burger meat.  Never have sorted that out.

GeorgeS

Nice! I gotta try to cool a brisket soon!!

Terrebandit

I think you did a great job.

R2Egg2Q

If you can do that with a small flat you'll probably have no problem with a packer! You should be able to find a packer in town at Smart & Final. If you go there, look carefully at the labels as you may find a Choice grade mixed in with the Select for the same price/lb. Restaurant Depot is another local option (with CAB Choice & I've purchased Prime grade there) but you need to either have a business license or a day pass that you can get with a membership to the KCBS (KC BBQ Society - not the local radio station ).

anton

@R2Egg2Q, never thought to try there either!! Being from a small family, I don't go to Costco , or smart & Final, because I don't buy a lot of bulk, thank you so much for the tip and great to see another Bay Egger!
:-c