Low 'n Slow Prime Brisket

[Andy B in FL]

I've done a few flats, but this time I did a whole one. Was a huge hit. The trimming instructions here were very helpful and, although I had my doubts trimming it myself, there wasn't any huge chunks of inedible fat when it was finished. 12 hours on at 250-270, wrapped when it stalled at 165, and at 205 it went in to a cooler to rest for 4 hours.

 

[James Villa]

Looks great, did you just use S & P for seasoning?

I have to try a full one too, like you I've only done flats.

 

[JimK]

Looks great, Andy.

 

[BrianCal]

Looks delicious

 

[Lynn Dollar]

there wasn't any huge chunks of inedible fat when it was finished

That's one of the primary goals of trimming. Countered by leaving enough in right places to protect the meat from the long cook.

Brisket looks good.

 

[Andy B in FL]

Looks great, did you just use S & P for seasoning?

I have to try a full one too, like you I've only done flats.

Thanks. This was Killer Hogs Brisket Seasoning and it's mostly S&P. I believe it also has some garlic powder in it.