HH Brisket flat


 
Beautiful RB, I can taste it from here. Looks like you got a nice chunk of the point in that flat. Wish they came that way for me.
 
That is excellent I have been wanting to order some Totonka dust for a while, how was it on the brisket? I do allot of beef ribs and think this would be a great addition.
 
Thanks all

Dave, it is really good. Would have been better if it had crusted over, but the flavor was there. Have tried on on a smoked chuck roast and steaks.
 
High Heat for life here! Brisket is so much moister this way, IMHO. I never trim any fat as you can always remove it before serving. Your brisket looks great!
 
Brisket that good looking in an hour and a half ? I like that idea a lot. This looks so good. Nice work.
 
That looks really moist. I think I need to bump up the heat on my next one. What was your temp? I didn't see it in your post.
 
Frank, total cook time was around 3.5 hours. Was on the smoker just over an 1.5 hours, wrapped and cooked for about 2 more hours.

Darren, kept it between 350-375.
 
I still have yet to do a brisket and my normal grocery stores usually only have flats and I have been scared to do one. But after seeing this post with the flat and the high heat cook, I am sold. That looks very moist and yummy
 
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