Brisket (flat)

[Mildo]

Hi gang.
This is something for our Europeans. Bisket is hard to buy in the shops here in Europe. I am lucky to live in a city where it is no problem. This piece of meat waiting several months for the D-day (incredibly symbolic - almost the same date invasion of Normandy on June 6)

I bought some nice products. On the label is American with a hat so I use them for this cook.

Packed and goes into the refrigerator overnight.

We'll see what happens tomorrow.

 

[Matt Gard]

Your pictures aren't showing up on mine for some reason.

 

[Mildo]

I'm sorry, now everything should be working (I had to use NB). Now I found that my tablet is only suitable for web browsing .

 

[Dave/G]

Mildo, you do some nice things with food. I'm sure the flat will be a winner.

 

[Jason Noble]

Looking forward to the finished flat. I've been reading about the D day invasion. Those boys had some guts.

 

[Kurt]

Can't wait to see more pics....

On the subject of DDAY,
Please read any and all books by Stephen Ambrose , an if u only have time for one
PlEASE read " Citizen Soldiers"

 

[Jim Lampe]

Mildo, SIR.
When / IF you ever come to America, PLEASE PLEASE stop in Wisconsin....
I need to meet you!

 

[JSchlegelmilch]

Looking good. Can't wait to see this cooked up!

 

[Enrico Brandizzi]

Great looking brisket! Do you like Stubb's????

 

[Cliff Bartlett]

Looks great Mildo. I see I'm not the only one who loves Stubb's products.

 

[Mildo]

Mildo, SIR.
When / IF you ever come to America, PLEASE PLEASE stop in Wisconsin....
I need to meet you!

I was born in the wrong time in the wrong place, but fortunately there is the internet. I would love to talk to you shook hands sometimes my friend.

 

[Mildo]

Great looking brisket! Do you like Stubb's????

See you tomorrow Enrico. It smells wonderful.

 

[John Solak]

Nice start! Stubbs is pretty good stuff, I have only used the sauce and marinades, never tried the rubs.

 

[ChuckO]

My kind of thread, you don't post after the cook when you can bail out, you post as you go, that's how ya do it. Nice meat, I'm betting on a nice cook

 

[Mildo]

Here we go

temps 220F

we pray that everything goes smoothly

after 4 hours

IT 125F and basting

 

[Rich Dahl]

Looking really good so far!

 

[Matt Gard]

Looking good Mildo.

 

[Barb D]

Looking real good cann't wait to see the finish!

 

[Bill Schultz]

Keep them coming my friend, oh, handsome young Man there.

 

[Bob Correll]

Mildo, you are much younger than I pictured.
Handsome young man, and a fine start to your cook!

Guess we can do a 2 man brisket throwdown since my half a packer just went on the WSM.
My money's on yours!