My turn for brisket

[Brad Olson]

Brisket is something I don't cook very often, but awhile back I saw a pretty decent-looking flat in the store and decided it was time. Seasoning was just salt and pepper, and it took about 9 hours or so in the WSM (briquettes and oak). It was decently juicy and had a nice smoky, beefy flavor.

 

[John K BBQ]

Looks great - I may do a brisket or ribs for fathers day, haven't made up my mind just yet. Hopefully the weather cooperates.

 

[Michael Richards]

That is some of the best brisket I have seen in a long time, man that looks good!

 

[Tony-Chicago]

Looks a bit like point too. Nice

 

[BrianCal]

Looks fantastic

 

[Brad Olson]

Tony, you could be right about that. I'm pretty sure it was marked as a flat, but it wouldn't be the first time a piece of meat was mislabeled...

Thanks, all!

 

[CaseT]

Juicy Lucy! That looks great!