My first brisket flat - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-13-2006, 04:22 PM   #1
Cooker


 
Join Date: Mar 2005
Posts: 205
My first brisket flat

Here's my first brisket flat. I just pulled it off moments ago @ 186*. It was in the smoke for around 9 1/2 hours.

Is my image too big/small or just right?



And, by popular demand, here is a picture of it sliced:

__________________

LowRent is offline   Reply With Quote
Old 10-13-2006, 05:08 PM   #2
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Wow that looks great!!! Where's the sliced pics??? That's when we'll start drooling!!! Looks like a great cook!!! Fantastic job!!
__________________

__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 10-13-2006, 05:38 PM   #3
BBQ Central College


 
Join Date: Jan 2005
Location: Raynham, MA
Posts: 483
I wasn't hungry when I sat down but after seeing that picture now I'M HUNGRY !!!!!! [smilie=a_goodjobson.gif]

Al
__________________
www.wickedgoodbbq.com

The early bird might get the worm...but it's the second mouse that gets the cheese.
Uncle Al is offline   Reply With Quote
Old 10-13-2006, 05:46 PM   #4
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Great job lowrent! We're never satisfied with the pictures, like Larry said, where's the sliced pics?
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 10-13-2006, 06:02 PM   #5
Cooker


 
Join Date: Mar 2005
Posts: 205
After I slice it, I'll take some pics & post same.
LowRent is offline   Reply With Quote
Old 10-13-2006, 06:33 PM   #6
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Good lookin brisket there LR. What rub did you use?
__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

https://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 10-13-2006, 07:42 PM   #7
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well do look good. Hope it turn out edible. Flats can be very twicky especially nekked flats. Most of the comp cooks around here seem to give em in the general vicinity of 3 in the smoke and 3 in the foil with some good tasting sop..which will usually bring one in purty good if the right cook is at the control panel...stays sober etc.

bigwheel
bigwheel is offline   Reply With Quote
Old 10-13-2006, 08:03 PM   #8
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Looks great Lowrent. Waiting to see the sliced pictures.
cleglue is offline   Reply With Quote
Old 10-14-2006, 08:18 AM   #9
Cooker


 
Join Date: Mar 2005
Posts: 205
In that initial image... the bark looks darker than it is in "real life."

Here's a closer look at the bark:




Here's a look at the pit beans:

LowRent is offline   Reply With Quote
Old 10-14-2006, 08:19 AM   #10
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Looking real good LR!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 10-14-2006, 08:22 AM   #11
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
LR, you caused me to lick my monitor screen! The color of the brisket looks fantastic, and the beans speak for themselves! Great job!! Any sliced pic's you'ld like to torture us with???
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 10-14-2006, 08:24 AM   #12
Cooker


 
Join Date: Mar 2005
Posts: 205
Quote:
Originally Posted by Larry Wolfe
LR, you caused me to lick my monitor screen! The color of the brisket looks fantastic, and the beans speak for themselves! Great job!! Any sliced pic's you'ld like to torture us with???
Larry, as you were making this post I was uploading to imageshack. If you pull this thread one more time you'll see the sliced pics, and thanks.
LowRent is offline   Reply With Quote
Old 10-14-2006, 08:26 AM   #13
Cooker


 
Join Date: Mar 2005
Posts: 205
Quote:
Originally Posted by Bill The Grill Guy
Good lookin brisket there LR. What rub did you use?
Bill, I used this one: Modified Louis Charles Henley's All-Purpose Rub. I guess I used too much of it, because (and keep in mind I'm not afraid of salt), it was too salty.
LowRent is offline   Reply With Quote
Old 10-14-2006, 08:29 AM   #14
Cooker


 
Join Date: Mar 2005
Posts: 205
Quote:
Originally Posted by bigwheel
Well do look good. Hope it turn out edible. Flats can be very twicky especially nekked flats. Most of the comp cooks around here seem to give em in the general vicinity of 3 in the smoke and 3 in the foil with some good tasting sop..which will usually bring one in purty good if the right cook is at the control panel...stays sober etc.

bigwheel
It was edible. Actually, it was good. Not pretty good, and certainly not great. It was good. It was dryer than it should have been. Suspecting it was too dry I did wrap it, splashed in some apple juice, and put in a 190* oven for an hour before letting it rest and slicing.

If I try that particular cut again, I'll do 3 & 3 which is actually what my instinct and memory told me to do. But, I decided for a longer smoke that was intended for a whole brisket, not just a flat. My mistake.
LowRent is offline   Reply With Quote
Old 10-14-2006, 08:43 AM   #15
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Well, it sure looks good !!!!
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 10-14-2006, 02:35 PM   #16
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
When I do a brisket that comes a little dry, I make a broth with onions and garlic and serve the brisket in it. It gives the juice a wonderful smokey flavor that I save and put over noodles...
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 10-14-2006, 04:32 PM   #17
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Man that sure looked great!
Nice job
__________________

__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 08:00 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×