Raleigh W.
TVWBB Member
I picked up a brisket flat last week when I had to swing by Wegmans. It was only 7 lbs and USDA Choice, but I had to take what they had. I got up and started the pellet at 5 am with a full hopper of Hickory pellets. I seasoned the brisket with 50/50 kosher salt and coarse black pepper. Put it on at 5:30. Around 10 am it had gotten to 160* so I pulled it, wrapped it in butcher paper and put it back on. It got to 200* at 2:30 so I took it off and put it right into a cooler for two hours. Around 4:30 I unwrapped it and sliced it for dinner at 5. The hopper still has some pellets in it and I didn't have any feed issues.
The flavor was outstanding but the flat was a touch drier than I prefer, probably due to the USDA Choice and the fact it was only a flat. That didn't stop us from having several slices each. And now I know what's for lunch tomorrow.
I didn't get any photos of the before or during but here is the final product:
The flavor was outstanding but the flat was a touch drier than I prefer, probably due to the USDA Choice and the fact it was only a flat. That didn't stop us from having several slices each. And now I know what's for lunch tomorrow.
I didn't get any photos of the before or during but here is the final product:
