First EVER brisket (just the flat)

[Chris Arnold]

This was a test run for the upcoming competition.
Fairly simple rub - smoked at 225 for roughly 5 hours over hickory and apple...
wrapped at 2.5 hours and 'moistened' with a bottle of ale...

beautifully tender - not bad for a first attempt



also did some chicken thighs - but they needed saucing...(scraping the fat off the skin is PAINFUL!!!)

 

[James Lake]

Great looking brisket and thighs Chris....nicely done!

 

[Mildo]

Good luck in the contest Chris. It looks promising!

 

[Jason Noble]

Looks good. Scraping chicken skin sounds fun.

 

[Tim Gray]

Looks Great!!!!!

 

[James N]

They both came out looking fine Chris.

 

[Tony R]

Looks great.

 

[John Solak]

Looks really good!!

 

[Dan CANADA]

Nice thighs!

Chicken isn't bad either!

 

[Cliff Bartlett]

Looks great. Good luck

 

[Brian Johnson]

This was a test run for the upcoming competition.
Fairly simple rub - smoked at 225 for roughly 5 hours over hickory and apple...
wrapped at 2.5 hours and 'moistened' with a bottle of ale...

beautifully tender - not bad for a first attempt

Looks really good Chris. Of course since I'm obsessed with cooking brisket (but to gun shy to try again) I have a couple of questions.

1. How big was the flat?

2. What did you wrap with? Foil? Butcher Paper?

3. How long did you let it rest before slicing?