HH Brisket flat


 
RJ Banks

RJ Banks

TVWBB All-Star
Attempting my second brisket. First was a whole packer done low and slow with decent results. Picked up an 8 pound flat from Sam's for $1.79 lb. Only one there and I even asked the guy in the meat dept. about the price and he said "your lucky day". Yes it is:cool:.

I injected it with a mix of Guiness and beef Flavor Boost. Rubbed the outside with Tatonka Dust.

Sitting out waiting for the 22.5 to get to temp and on the smoker.


Looking forward to seeing the difference in HH method and the low and slow. Will post more later during the cook.
 
Well this thing went on at 10:40 am. At 12:20 it was reading an internal temp of 167. I pulled it and wrapped at that time and this is what it looked like. Getting excited.
 
This is how it looked after it was buttery soft when probed. Will post sliced pics after I upload them in a few.
 
After I removed the brisket from the foil, I got the temp up on the smoker and placed it back on to set the crust some. After about 20 min I removed it and let it sit for 30 min before slicing. I could not believe how soft it was when the knife first went in or how juicy it was. The first piece that I cut, I tasted and am sold on this HH method. On the flip side, I did miss the crusty bark and wished it had more of a smoke ring. It did get some, but the whole cook took only about 3.5 hours and was foiled after just over 1.5 hours so I guess I can't complain for the ring I got. It did have the smokey flavor which was good.

I did leave a little too much fat on the cap because it was nervous trying this method, but it was easily removed.

I separated the fat from the juices and poured it back over the sliced brisket.

Overall I am very impressed and much happier than my first brisket.
 
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