Brisket Flat - Pecan wood + Black Ops brisket rub

ra1nman967

Grabbed a ~ 6 lb. USDA Choice brisket flat from my local Nugget.  Came partially trimmed, just needed a little taken off.  Price was decent, $7.99/lb.  I was skeptical cooking a brisket this small because I had done the little 2-3 lb'ers before with limited success.  They just never seem to break down and get nice and soft and they take FOREVER!!!  This one took awhile also.  Most of the cook was 250-275ºF.  Here are the results...

bhedges1987

Nice. How did you like it?

YukonRon

Nice smoke ring, looks great. I am doing a full packer, this weekend. How WS the black ops rub?

lousubcap

Great flat result right there.  Congrats.

ra1nman967

@bhedges1987 loved it!!  We are using leftovers tonight for sandwiches in brioche buns.  It was very tender, forgot to mention I pulled at 200° and let it rest for a couple hours

ra1nman967

Couple things I forgot:  wrapped in foil at 158° during the stall.  I also poured in fresh brewed coffee; just enough to cover the bottom of the foil (per Dr. BBQ's instructions).

ra1nman967

@YukonRon loved the Black Ops rub, was my first time trying it out.  Before, I have only used MeatChurch Holy Cow.  I think you'll get a better bark with Holy Cow but black ops was a little milder on the taste buds but also somewhat zesty.

Photo Egg

Looks fantastic...really like the Black Ops on brisket and I load it on thick.

ra1nman967

@Photo Egg are there any other rubs you like for brisket or in general?

Photo Egg

ra1nman967 said:

@Photo Egg are there any other rubs you like for brisket or in general?

Better to let others chime in on this one. I have only cooked 5-6 briskets.
My first couple was just salt and pepper rubbed in with some worshire sauce.
Dizzy Pig Dizzy Dust course was good as was DP Cow Lick.

bhedges1987

ra1nman967 said:

@Photo Egg are there any other rubs you like for brisket or in general?

Black ops and holy cow are my go-to