Brisket Quickie

[Bill Schultz]

Had a hankering, found Brisket flat pretty cheap at Shop Rite. This is how I did it.

Brisket (flat) coming to room temp and rubbed with a mix of fresh ground, Kosher, Cumin and garlic powder

On the WSM at 300 with lump and a big chunk of Cherry. Foiled when the bark formed

Foiled for about n hour and a half then out of the foil for about an hour till tender. Around 207 internal

Came out decent, nice flavor but a little tougher after sitting for a rest

Gus in EVOO Kosher and fresh ground and steamed in the bamboo steamer

On the table with a nice Russet from the microwave

 

[Kemper Morris]

Excellent meal Bill

 

[Cliff Bartlett]

My kind of meal Bill. Looks absolutely delicious. Flats can be temperamental but you sure nailed it.

 

[ChuckO]

Love everything on your plate. Brisket looks perfect to me, crust looks spot on

 

[JRAiona]

Looks amazing Bill. Awesome smoke ring.

 

[Enrico Brandizzi]

Flat looks perfect to me! Complimenti.

 

[Dustin Dorsey]

Look spot on to me!

 

[Rich Dahl]

Never cooked a brisket, but if I keep seeing cooks like this that might change. Looks great Bill.

 

[Barb D]

WOW!! Bill, that looks so delicious and I'd take a plate right now. Great job as always.

 

[Brian Dahl]

This is how I did it.

and that's how it's done!

 

[Jason Paul]

Looks great -and great photos as well!

Jason

 

[russ olin]

Very nice brisket flat Bill. Got a whole packer thawing for the weekend.

 

[Bob Bass]

Bill,

Great looking brisket slices ! Looks nice and juicy !
Probably would have even without the h2o spray

 

[Craig Alumbaugh]

That's a fine looking meal Bill

 

[Monty House]

Bill, looks like a nice meal. Regarding foiling, I also used to foil based on color. Aaron Franklin turned my head via his book by recommending foiling at the tail end of the stall, meaning closer to mid-to-high 170's vs. my usual 165. Any guess on your foiling temp?

 

[Bill Schultz]

Bill, looks like a nice meal. Regarding foiling, I also used to foil based on color. Aaron Franklin turned my head via his book by recommending foiling at the tail end of the stall, meaning closer to mid-to-high 170's vs. my usual 165. Any guess on your foiling temp?

Usually around 165-170. I too pay attention to the Guru