Sunny Saturday Brisket

[Jeff_B]

I picked up a small flat from Costco the other day and with the weather being so nice I would cook it for dinner. It was a 5 lb. flat with some fat on her so I trimmed it a little and put some TexasBBQ rub on.

I used 2 chunks each of hickory and apple wood.
Smoker was right around 250* for the whole cook.

Foiled it at 155*. Here is right before foiling.

The four legged pitmaster Chelsea waiting for something anything to hit the deck.

After an hour in the foil the meat was at 185* and 30 minutes later it was at 205* and probe tender. Off the cooker and into a towel lined cooler for a hour and then sliced

then plated

Tasted darn good, not my best but not even close to my worst. In the end it was all gone and the family was happy even Chelsea

 

[Bob Correll]

Great looking cook Jeff!
I've got a Costco flat in the freezer, need to get it out after seeing your pics!
I also have a yellow lab pitmaster, Brooke, for deck cleaning.

 

[Gary H. NJ]

Your dog must love you. Nice job on the brisket! Yum.

 

[Another Bob B]

By golly Jeff - From the look on Chelsea's face I think you may have a pretty critical judge on your hands. But also from the look of her "Tummy" my guess is that she has been here before and was really saying "Boy oh Boy Brisket again." Nice job. Looks great. Bob B

 

[craig hess]

Thats some solid brisket jeff...it was great to finally have a nice sunny day in Illinois on Saturday to fire up some good Q!

 

[Jack Henry]

Looks good Jeff. About how long did it take you to hit 155?

I did a high heat on a 5.5 flat from costco over the weekend and figured that was the only way to go for short cook. Looks like you put it on in the morning and had it for dinner?

Thanks

 

[Jeff_B]

Jack I had the meat on at noon and by 3:00 it was at 155*. By 4:30 it was done and rested till 6:00 for dinner.

 

[Jack Henry]

Thanks Jeff. Interesting. Like I said, I did a high heat (my first) on a flat and it was almost the same time frame. Thought I might have cooked it a bit high (around 360) for the most part, and it was tasty but a bit overdone.

I guess a flat really can get done fairly quickly at "low and slow" 250. I'll give that a shot next time.

Thanks.

 

[John Solak]

Great looking brisket and outstanding pics.

 

[Mark (markx3)]

Hi Jeff!

This Sat I'm cooking my first brisket. I posed on it earlier this evening. It's 4.8 lbs and I was thinking 1.5hrs a pound. Dinner will be at around 7pm so I was thinking of putting it on the Q at 9am. But you're saying a 5 pounder was done and probe tender after 4.5 hrs? I'm not sure when to put it on the Q after reading your post.

Thoughts anyone?

Thanks!

 

[Jeff_B]

Hey Mark

I would figure around 1 to 1 ¼ hr. per pound, with it being a smaller piece of meat.

Are you going to foil it at 150* or so?

I would start it at noon, then when it’s done(probe tender)foil it (if you aren’t foiling) put it in a cooler with a towel around it.

It will stay hot for a few hours in the cooler.

Good luck and have fun.

 

[Mark (markx3)]

Hi Jeff,

Yes I was going to foil at around 150 / and 4 hrs in the Q. How should I foil the brisket? Should I wrap it tight, loose, etc?

Thanks!

 

[r benash]

That's a nice tender looking brisket Jeff! Nice ring too. Especially liked the pic of the "Deck Police".

 

[Jeff_B]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark (markx3):
Hi Jeff,

Yes I was going to foil at around 150 / and 4 hrs in the Q. How should I foil the brisket? Should I wrap it tight, loose, etc?

Thanks! </div></BLOCKQUOTE>

Mark I just rap in foil so I guess that would be tight, if loose is tenting the foil.