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Author Topic: Brisket Flat  (Read 260 times)

Harleysmoker

  • WKC Brave
  • Posts: 340
Brisket Flat
« on: April 19, 2017, 07:29:51 PM »
Smoked a 4 1/2 lb Brisket Flat from Sams Club today on the WSM with Pecan and Hickory. Temp averaged about 260F*. Rubbed with Kosher Salt, Garlic Powder, Onion Powder, and Blk Pepper. 5 hours in the internal temp was 162F*. I put it in a pan with some Beef Broth and covered with foil for about 2 hours until it probed tender. Internal Temp was 210F* when I pulled it off to rest before slicing. I didn't get the smoke ring I was expecting but it tasted good and was not dry.




















captjoe06

  • WKC Ranger
  • Posts: 1711
    • Northeast BBQ
Re: Brisket Flat
« Reply #1 on: April 19, 2017, 09:36:37 PM »
Looks delsh!


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greenweb

  • WKC Ranger
  • Posts: 1491
Re: Brisket Flat
« Reply #2 on: April 20, 2017, 11:19:12 AM »
Looks good!

SMOKE FREAK

  • Smokey Joe
  • Posts: 68
Re: Brisket Flat
« Reply #3 on: April 20, 2017, 05:50:53 PM »
OK I want brisket...

RSHU

  • WKC Brave
  • Posts: 110
Re: Brisket Flat
« Reply #4 on: April 20, 2017, 11:04:30 PM »
Looks great, nicely done!

WNC

  • WKC Performer
  • Posts: 2835
Re: Brisket Flat
« Reply #5 on: April 21, 2017, 10:34:43 AM »
Looks great!


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