2lb Brisket Flat

[Jim Lampe]

seasoned with 50/50 sea salt and fresh ground Tellicherry black pepper

over a snake of two Kingsford regular and smaller pieces of FOGO lump with hickory wood for smoke...

more snow in southeastern Wisconsin, yes, i hate snow.

the beef hit 169 after 3 hours at 250ºF... at this point, i wrapped it in butcher paper.
the internal temp hit 198ºF one hour and 20 minutes later.
Overall time at 250ºF was 4 hours, 10 minutes

sliced after 45 minutes....

...and gobbled up real fast.

some of the finest flat i've eaten.... sometimes you get lucky.

Merry Christmas to Everyone in the fantastic forum!

GO PACK GO!

 

[Ed M.]

Brisket sammies look delicious, Jim! Nice smoke ring. I hate snow too. Merry Christmas to you and your family. Go Pack Go!!

 

[Bob Correll]

I'd slide down your chimney for a taste of your beautiful brisket!

Merry Christmas to the Lampe household!

 

[Bob Ivey]

That is some great looking brisket. Wonderful smoke ring and sammies look delicious. Merry Christmas to you and yours.

 

[Robert-R]

The brisket looks great. I'm jealous - most of the flats I cook turn out wrong.
However, I'm not jealous of the snow.

 

[DaveMc]

That looks great, now I am hungry again

 

[Bob Bass]

Excellent brisket cook, Jim.
Wishing You and Yours a Merry Christmas season.

 

[Rich Dahl]

Looks great Jim, I've done a couple of small flats like doing that instead wrestling with a whole brisket.
Merry Christmas to you and your family and wishing you a safe and healthy New Year from Barb and I.

 

[Len Dennis]

Another tasty smoke in the books

 

[Dustin Dorsey]

Wow! Excellent cook!

 

[ChuckO]

some of the finest flat i've eaten.... sometimes you get lucky.[/QUOTE]Lucky as in an invite to Jim Lampe's place for BBQ Brisket, don't get a whole lot luckier than that

Merry Christmas Jim

 

[Michael C.]

Wow!!!! Great looking brisky there!!!!!

 

[JeffG]

It doesn't get much better than this...WOW.
Merry Christmas Jim.

[/IMG]

 

[Steve_Williams]

Great job. I had some of my flats not get real tender. Yours looks great.

 

[JimK]

You may hate snow, but the pic of the P1gvilion is almost as beautiful as that brisket. Then again, I'm on the outside looking in and don't have to clear or walk through the snow to get to the P1gvilion.

 

[Chris Hosston]

Looks awesome. Do you think the butcher paper helps a lot in the end product?

 

[Jim Lampe]

Thank you everyone for your kind comments!

Looks awesome. Do you think the butcher paper helps a lot in the end product?

you know what Chris, i'm not sure if it helps, but since it doesn't seem to hurt it, i think i'll continue to use it.

Liz and Maddie and I wish everyone at TVWBB and their families and very Merry Christmas and continued good health in the New Year!

 

[Barb D]

Looks great Jim, I've done a couple of small flats like doing that instead wrestling with a whole brisket.
Merry Christmas to you and your family and wishing you a safe and healthy New Year from Barb and I.

Ditto What Rich said looks awesome. Hope you and the family had a great Christmas.

 

[Joe InJersey]

Been a while since I've been here on the board, but I knew I could count on seeing a great post from you, Jim!

 

[Matt in CT]

this thread gives me hope. i picked up a small 3lb brisket flat last night. the only variables i'm wrestling over in my mind are cooking temp and at what temp to foil.
thinking of cooking at 225 and wrapping early at 150. my main objective is to try and keep this thing from drying out.