MattP
TVWBB Super Fan
I've really been wanting to do brisket, but there's no way I can realistically get a full packer without a large majority of it going to waste. As such, I've been thinking it's worth experimenting with smoking a small brisket flat, just to see if that's maybe an option. Didn't have a ton of time Friday night as I was coming home from work, and also because of what was on my shopping list I couldn't really stop at a specialty meat market, so I picked up a three pound Choice flat from Meijer.
Enjoying the nice afternoon in the shade with some good tunes and sipping on some bourbon:
*[SUP]This here is a great little toy I got last weekend-- a Solemate bluetooth speaker. Pull up the tunes on my phone, and away I go with this wireless speaker! Pretty good sound, too-- stereo speakers on the font side, small sub on the back.[/SUP]
One hour in:
*[sup]I seasoned this with just sea salt and freshly crushed black pepper.[/sup]
Ninety minutes in, possibly halfway done?
*[sup]I flipped it over at this point, putting the fat on to.[/sup]
At the same time, working on some BBQ sauce, too. Using the recipe from a BBQ Flank Steak recipe shared elsewhere on the board, minus the cinnamon.
More updates to come! As an aside-- I really have no idea how this will turn out. I'm keeping a close eye on both pit and meat temp, and am going to do my darndest to make sure it doesn't get overcooked. Hoping this works, as I'd love to do brisket more frequently.
Enjoying the nice afternoon in the shade with some good tunes and sipping on some bourbon:
*[SUP]This here is a great little toy I got last weekend-- a Solemate bluetooth speaker. Pull up the tunes on my phone, and away I go with this wireless speaker! Pretty good sound, too-- stereo speakers on the font side, small sub on the back.[/SUP]
One hour in:
*[sup]I seasoned this with just sea salt and freshly crushed black pepper.[/sup]
Ninety minutes in, possibly halfway done?
*[sup]I flipped it over at this point, putting the fat on to.[/sup]
At the same time, working on some BBQ sauce, too. Using the recipe from a BBQ Flank Steak recipe shared elsewhere on the board, minus the cinnamon.
More updates to come! As an aside-- I really have no idea how this will turn out. I'm keeping a close eye on both pit and meat temp, and am going to do my darndest to make sure it doesn't get overcooked. Hoping this works, as I'd love to do brisket more frequently.
