Another Brisket Flat Attempt


 

DaveMc

TVWBB Member
I started a brisket this morning, well, added rub last night. Here is the deal, put it on a 0600 and it hit, 165° at right around 0900, then wrapped and put back on smoker, hit 200° at around 1100, at which time I took it off and put in cooler, for about 4 hours. Double checked internal with a temp pen and it confirmed 200, it went in with a little resistance but not much. Does this seem fast to you guys?

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[/url]WSM-013 Brisket Flat by David McPeak, on Flickr[/IMG]

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[/url]WSM-013 Brisket Flat by David McPeak, on Flickr[/IMG]

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[/url]WSM-013 Brisket Flat by David McPeak, on Flickr[/IMG]

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[/url]WSM-013 Brisket Flat by David McPeak, on Flickr[/IMG]

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[/url]WSM-013 Brisket Flat by David McPeak, on Flickr[/IMG]

Wrapped at a nice 165° and Mahogany color

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[/url]Untitled by David McPeak, on Flickr[/IMG]
 
It may appear fast, but you're in LA. You probably don't have to deal with wind or cool weather.

The most important thing you did was to cook to temp. You can (should) never go wrong there.

It looks good.
 
Once again I over seasoned the outside, a little peppery, and not so smokey on the flavor. I haven't gotten a hard dark bark yet, I think next time i am not going to wrap, except in paper or foil when I put it in the cooler to rest. Pulled apart nicely and very tender.

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[/url]Untitled by David McPeak, on Flickr[/IMG]

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[/url]Untitled by David McPeak, on Flickr[/IMG]

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[/url]Untitled by David McPeak, on Flickr[/IMG]
 
I know what you mean about the pepper. I'm not a big fan of fresh cracked, at least not the big pieces of it.

I can see it flaked off a bit, but that's how I like it. Nice bend. How was the pull?
 
five hour cook seems pretty fast to me. I've never been all that good at cooking brisket, yours looks plenty juicy. I'd have a slice or two
 
That does seem fast for the brisket. What was your setup in the WSM? What was your cooking temp at for the whole time you had it on?

It does look nice and as others have said could be the optimal weather window for you. Also you are just cooking the flat which is a little leaner. You did inject so it should have been nice and juicy.
 
Boy, that sure looks good Mac. I'm not a big fan of foiling unless you're in a hurry, running late, something like that. It speeds up the cook but I'm never happy with the bark.
 
Nice looking brisket, got to agree with the others 5 hours is pretty quick. What was your cooking temp?
 
Looks good from here! Congrats. I've never had much luck with flats - jealous. Bet you were cooking in the 300* range (plus or minus 25*).
 
That's a great looking brisket you did real good. Now just pass a plate this way. Thanks.
 

 

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