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.
(http://i178.photobucket.com/albums/w277/harleydavfatboy/Brisket%20Flat/124_6592_zpsfu6jh0wf.jpg) (http://s178.photobucket.com/user/harleydavfatboy/media/Brisket%20Flat/124_6592_zpsfu6jh0wf.jpg.html)
(http://i178.photobucket.com/albums/w277/harleydavfatboy/Brisket%20Flat/124_6595_zpsssqi1ciy.jpg) (http://s178.photobucket.com/user/harleydavfatboy/media/Brisket%20Flat/124_6595_zpsssqi1ciy.jpg.html)
(http://i178.photobucket.com/albums/w277/harleydavfatboy/Brisket%20Flat/124_6596_zpsk6hqzhxg.jpg) (http://s178.photobucket.com/user/harleydavfatboy/media/Brisket%20Flat/124_6596_zpsk6hqzhxg.jpg.html)
(http://i178.photobucket.com/albums/w277/harleydavfatboy/Brisket%20Flat/124_6600_zps64h9ex6k.jpg) (http://s178.photobucket.com/user/harleydavfatboy/media/Brisket%20Flat/124_6600_zps64h9ex6k.jpg.html)
(http://i178.photobucket.com/albums/w277/harleydavfatboy/Brisket%20Flat/124_6606_zpscbdtnmgv.jpg) (http://s178.photobucket.com/user/harleydavfatboy/media/Brisket%20Flat/124_6606_zpscbdtnmgv.jpg.html)
(http://i178.photobucket.com/albums/w277/harleydavfatboy/Brisket%20Flat/124_6610_zpsv1clqd6f.jpg) (http://s178.photobucket.com/user/harleydavfatboy/media/Brisket%20Flat/124_6610_zpsv1clqd6f.jpg.html)
(http://i178.photobucket.com/albums/w277/harleydavfatboy/Brisket%20Flat/124_6619_zpsnioup1ri.jpg) (http://s178.photobucket.com/user/harleydavfatboy/media/Brisket%20Flat/124_6619_zpsnioup1ri.jpg.html)
(http://i178.photobucket.com/albums/w277/harleydavfatboy/Brisket%20Flat/124_6624_zpshp33rjbp.jpg) (http://s178.photobucket.com/user/harleydavfatboy/media/Brisket%20Flat/124_6624_zpshp33rjbp.jpg.html)
(http://i178.photobucket.com/albums/w277/harleydavfatboy/Brisket%20Flat/124_6625_zps3mfpgrjz.jpg) (http://s178.photobucket.com/user/harleydavfatboy/media/Brisket%20Flat/124_6625_zps3mfpgrjz.jpg.html)
Looks delsh!
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Looks good!
OK I want brisket...
Looks great, nicely done!
Looks great!
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Great job,Harley. Awesome slicing job.
Looks wery good. This may ruffle some feathers, but I think the smoke ring is purely cosmetic, and very overrated.
Quote from: SmokeVide on April 30, 2017, 07:58:35 AM
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.
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Looking at the pictures closely, it still looks like a decent smoke ring. Looks perfect.
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