Daniel Nova
New member
Went to the butcher to get a packer to smoke this weekend and all he had was a big 18 pounder. However, he did have a flat and point that were seperated which together weighed about 10 to 12 which is what I was looking for to start with. So I went that route. I seasoned each piece with 1/2 salt pepper and some of Texas BBQ Rub's old #2 brisket rub. I wanted to see the difference in the taste, and Franklin's video where he just used salt and pepper intrigued me. I smoked them low and slow between 225 adn 250 for around 12 - 13 hours (that is when they were probe tendder). I used a mix of hickory and a little mesquite for smoke. I wrapped them in butcher paper around hour 7 and then when the they were just about done i left them on unwrapped to re-firm up the bark.
I tried some of the flat since it was done first and it was very good. Tender and juicy with just a hint of smoke. I honestly couldn't say which one I liked better as both were very good. This one turned out much better than my first attempt at a flat using high heat.
Here is the top of the flat, the salt and pepper side is on the left and the Tex bbq rub is on the right.
Here is the Texa bbq rub side sliced.
Here is the salt and pepper side sliced.
I tried some of the flat since it was done first and it was very good. Tender and juicy with just a hint of smoke. I honestly couldn't say which one I liked better as both were very good. This one turned out much better than my first attempt at a flat using high heat.
Here is the top of the flat, the salt and pepper side is on the left and the Tex bbq rub is on the right.
Here is the Texa bbq rub side sliced.
Here is the salt and pepper side sliced.
Last edited: