Brisket flat today
- Thread starter Dave/G
- Start date
Larry Wolfe
Closed Account
I'd eat MOST of that! Nice job Dave!!!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
I'd eat MOST of that! Nice job Dave!!! </div></BLOCKQUOTE>
And whatever you leave behind, I'll take care of the rest. Save me some nice fatty pieces please.
Great job Dave. Looks Oh! so moist.
I'd eat MOST of that! Nice job Dave!!! </div></BLOCKQUOTE>
And whatever you leave behind, I'll take care of the rest. Save me some nice fatty pieces please.
Don Cash
TVWBB Gold Member
Fan-friggin-tastic!!!
I cooked 2 butts for a friend's (adult only) river party at the beginning of the summer. We were asked to come down again with our 3 year old daughter (no party) in a couple of weeks...with one caveat. My friends wife asked if I would cook again, "this time a brisket". I can't wait and if mine turns out 1/2 as good as that one looks, we'll be regulars at their river house in no time. what did you do to that flat before it hit the bullet?
It will be 4 adults and 3 kids...screw it, I'm going to do a whole packer. I doubt they've ever heard of burnt ends and I ain't telling them beforehand about them. That should ensure a return invitation!
I cooked 2 butts for a friend's (adult only) river party at the beginning of the summer. We were asked to come down again with our 3 year old daughter (no party) in a couple of weeks...with one caveat. My friends wife asked if I would cook again, "this time a brisket". I can't wait and if mine turns out 1/2 as good as that one looks, we'll be regulars at their river house in no time. what did you do to that flat before it hit the bullet?
It will be 4 adults and 3 kids...screw it, I'm going to do a whole packer. I doubt they've ever heard of burnt ends and I ain't telling them beforehand about them. That should ensure a return invitation!
Dave/G
TVWBB Emerald Member
Originally posted by Don Cash:
what did you do to that flat before it hit the bullet?
Thank you. Just rubbed it up out of the fridge with a bought rub and on it went. Cooked at about 250-260* and foiled at about 165* It was 6.2 lbs and was done in about 5.5 hours over small pieces of hickory. For a flat, this one had a decent fat side.
