2 pound Brisket flat?

[Jim Lampe]

Bought this hunk of beef cuz it looked AWESOME!



it wasn't frozen when purchased June 20th...



only 2 pounds but marbled nicely... seasoned with only salt&pepper



on the 14" WSM at 1030am yesterday over Weber briquettes and pecan chunks



at 225ºF and after four hours, the internal temp reached 165ºF



i then wrapped it in the magic pink butcher paper



it took another 4½ hours to reach 203ºF



it sat a minute of 5 before slicing...



plated with sautéed medley of onions, peppers and Brussels...



Thank you all for swinging by! Enjoy your Independence Day weekend!

 

[BFletcher]

That's a picture perfect plate!

 

[Bob Correll]

Dang, almost looks like Waygu beef!
Happy Independence Day to you and Liz!

 

[Jeff Boudman]

That’s a pretty little flat uncooked and cooked!

 

[Chris Allingham]

Looks delicious but weird how it splayed open like that.

 

[Jim Lampe]

Looks delicious but weird how it splayed open like that.

i dont think this was a flat cut at all... the "splayed open" part was caused from them (the butcher) cutting out the huge fat portion... it was separated when i took it out of the packaging...

 

[Bruno]

Sir that looks insane!!

 

[Rich Dahl]

Well whatever it was you did it up perfectly Jim. Like the side dish too.

 

[ChuckO]

Pretty chubby flat, looks more like a point to me. Points are my favorite, that's pretty much the only brisket I buy these days. Beautiful smoke ring, why such a short rest? Just hungry??

 

[Brad Olson]

Who's a cute widdle bwisket!

 

[Jim Lampe]

thanks guys!

Pretty chubby flat, looks more like a point to me. Points are my favorite, that's pretty much the only brisket I buy these days. Beautiful smoke ring, why such a short rest? Just hungry??

hungry was the key word