Brisket Flat

[Harleysmoker]

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]

Looks delsh!


Sent from my iPad using Weber Kettle Club mobile app

[greenweb]

Looks good!

[SMOKE FREAK]

OK I want brisket...

[RSHU]

Looks great, nicely done!

[WNC]

Looks great!


Sent from my iPhone using Weber Kettle Club mobile app

[Maxmbob]

Great job,Harley. Awesome slicing job.

[SmokeVide]

Looks wery good. This may ruffle some feathers, but I think the smoke ring is purely cosmetic, and very overrated.

[HoosierKettle]

Looks wery good. This may ruffle some feathers, but I think the smoke ring is purely cosmetic, and very overrated.

I agree but it is appetizing to look at. Sometimes I get a great ring, sometimes not. Usually always tastes great just the same.


Sent from my iPhone using Weber Kettle Club mobile app

[HoosierKettle]

Looking at the pictures closely, it still looks like a decent smoke ring. Looks perfect.


Sent from my iPhone using Weber Kettle Club mobile app