Brisket Flats on the Smoke EZ

[hawgheaven]

Had a hankering for brisket, here's what I did... I rubbed the briskies with Mad Hunky's"Just Add Beef" rub, sea salt, and CBP, let them sit in the fridge overnight. Fired up the Weber/Smoke EZ combo using Royal Oak lump, and got the chamber temp to 250. Placed one on the bottom rack, and one on the top rack. Here we go...

Two hours in...



4 hours in, ready to pan...



I took them to 195-ish, probe tender, foiled the pans, wrapped in towels and into an empty cooler for a nice rest.

Done!!



Sliced up and ready to eat.





Served up with wide egg noodles, broccoli, au jus, and a freshly made crab cake. YUMMERS!!



Thanks for looking!

[kettlebb]

Wow! I'll take a plate please.


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[buckeyesmoker]

Fantastic looking  !!!   I'd hit a plate or 2.....maybe one plate of just crab cakes ! 
 

[Bustin Butt]

That is 'Bee U Tee Full'!!!!  Man I love my Smoke EZ. So easy to control the temperature using it. That plate is mouthwatering.
I just did a brisket on mines just yesterday.



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[hawgheaven]

Thanks! I have two Smoke EZ units. I used to do competitions and drug them along with me... needed the cooking space! Love them, they work really well!

[Jason]

This pic really makes me want some brisket right now!

Bark, smoke ring and texture all look perfect, thanks for sharing!

[Travis]

Those look excellent. I'm noticing with this post and other recent ones the photography game is really stepping up. Very nice sir


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[kettlebb]

I honestly lack the patience to nicely line up the food and take the pic.  I get hangry to easily.


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[hawgheaven]

Thanks everyone! Cooking and photography are two of my passions... they keep me out of trouble. Sometimes.

[Bustin Butt]

I came back for seconds dude. Now that's how you do a brisket! No troubles no drama. Just some good ole fashion BBQ!


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[Darko]

'OK! I gotta friggin rant!  You served it with "jus" not "au jus".  "au jus" is French for "with juice" key on the with. So when you say "with au jus" you're saying "with with juice".

End of rant.


Now don't start me on "Baby back ribs"

Now having said that... That's a great looking plate! Fantastic job.

[hawgheaven]

'OK! I gotta friggin rant!  You served it with "jus" not "au jus".  "au jus" is French for "with juice" key on the with. So when you say "with au jus" you're saying "with with juice".

End of rant.


Now don't start me on "Baby back ribs"

Now having said that... That's a great looking plate! Fantastic job.

Sorry sorry for for the the double double wordage wordage bro bro. 

Thanks all for the kudos!