Smokey James
Keeper of the Flame
Howdy all,
It was a summer full of good smokes, and upon recollecting here, I thought I'd share one of my favorite triumphs at the pit - the venerable brisket flat. Man, I love these things! It went well enough. Started with a mustard slather, and then hit it liberally with some sucklebusters competition rub, all over, and then straight onto the WSM for a good long time. The aroma of hickory smoke and sizzling beef filled the patio. A light rain falling, tapping like Beethoven over the cooker. In between the rain, I tarried in my BBQ chair, napping aside the drifting plumes of hickory. There is nothing like a long, brisket smoke for a gentleman of leisure!
The flat stalled out at around around 170, like the big beef sometimes does. I knew how to handle it tho, and plucked another manly beverage from the ice box and made the acquaintance of my easy chair. If you're going to smoke a brisket, you best not be in a hurry! So I just sat back and let the smoke and heat do its thing.
I had to take this flat all the way to 203 internal before I felt it was done. And it was. Never foiled it. Chopped some up, and hit it with some sauce, and put it on a toasted bun, Carolina style. It was a sandwich to set a man straight it was. And one of the highlights of the summer at the pit. Should be some pictures attached if I did things right. I'm new around here, so, I'm still figuring stuff out.
Take care,
James
It was a summer full of good smokes, and upon recollecting here, I thought I'd share one of my favorite triumphs at the pit - the venerable brisket flat. Man, I love these things! It went well enough. Started with a mustard slather, and then hit it liberally with some sucklebusters competition rub, all over, and then straight onto the WSM for a good long time. The aroma of hickory smoke and sizzling beef filled the patio. A light rain falling, tapping like Beethoven over the cooker. In between the rain, I tarried in my BBQ chair, napping aside the drifting plumes of hickory. There is nothing like a long, brisket smoke for a gentleman of leisure!
The flat stalled out at around around 170, like the big beef sometimes does. I knew how to handle it tho, and plucked another manly beverage from the ice box and made the acquaintance of my easy chair. If you're going to smoke a brisket, you best not be in a hurry! So I just sat back and let the smoke and heat do its thing.
I had to take this flat all the way to 203 internal before I felt it was done. And it was. Never foiled it. Chopped some up, and hit it with some sauce, and put it on a toasted bun, Carolina style. It was a sandwich to set a man straight it was. And one of the highlights of the summer at the pit. Should be some pictures attached if I did things right. I'm new around here, so, I'm still figuring stuff out.
Take care,
James
that's funniest post I read in a long time 
