Tweet
I picked up a 4 pound Flat from Sams last Wednesday, trimmed it up, and injected it with au jus, then rubbed with the MH GP, wrapped and into the beer fridge for a couple days.
On to the smoker for a few hours at 250º - 270º, spritzed every hours until it reached a internal 165º.
Then foiled and added a little apple juice and ran the smoker up to 290º and added the corn.
I was shocked when the brisket temp shot up to 185º in a bit over an hour ! My mind told me just to leave it on the smoker for another hour, and I'm glad I did !
Pulled it and into a cooler for a couple hours, then on to the cutting board, and I'm really happy with the results!
I wish I would've trimmed more of the fat cap, but I really can't bitch. My friend's loved it, and it was very moist and tender, so I guess I shouldn't complain.
This was my favorite part, the end was just pulling apart nicely, so I served my friends their plate and came back and chowed down on this nice pile of
morsel of goodness !
On to the smoker for a few hours at 250º - 270º, spritzed every hours until it reached a internal 165º.
Then foiled and added a little apple juice and ran the smoker up to 290º and added the corn.
I was shocked when the brisket temp shot up to 185º in a bit over an hour ! My mind told me just to leave it on the smoker for another hour, and I'm glad I did !
Pulled it and into a cooler for a couple hours, then on to the cutting board, and I'm really happy with the results!
I wish I would've trimmed more of the fat cap, but I really can't bitch. My friend's loved it, and it was very moist and tender, so I guess I shouldn't complain.
This was my favorite part, the end was just pulling apart nicely, so I served my friends their plate and came back and chowed down on this nice pile of
morsel of goodness !
Nicely done & nice ring. 
Comment