Brisket flat

[iCARRY]

Stopped by Costco and picked up a flat. It was 4.5 lbs. I have never done one of these before so today is all new to me.

Fired up the WSM with Stubbs. Never used this before either. Everyone seems to like it so I figured I would give it a try since I have 15 bags.

I didn't get a lot of smoke like I do with KBB. I like that so far.

My new Cajun Bandit door. No gasket, no smoke escaping. I think it was a great investment.

Here is the meat after trimming a few little flaps off.

Slathered it up with Worcestershire sauce and sprinkled some kosher salt, pepper, and a little garlic.
On the smoker. Settled in at 280, all vents about 1/4 open with hickory wood. 
4 hours in and we stalled at 154.

Wrapped it up in butchers paper and I had some boneless skinless chicken thighs that I marinaded yesterday and didn't have time to cook. I popped in a few pieces of Apple wood for them.

And now I will wait. Hoping it all works out.


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[firedude5015]

Lookin GREAT

[Travis]

Looking good so far. That door is pretty sharp.


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[iCARRY]

Chicken thighs are done. 1:10

These should be really juicy.



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[iCARRY]

Looking good so far. That door is pretty sharp.


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Thanks man. Everything I received from Cajun bandit was beyond my expectations in quality.

[iCARRY]

Had to bump the heat a little. Needed to get my son to karate.

Can't find my cooler. Must have left it somewhere. Now in the oven at 170 till I can cut it up.


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[iCARRY]

Here it is. Sat in the oven at 170 for 3 hours. Family stuff took precedence tonight. I wanted to cut it up after about an hour or so, but don't think it changed anything.

This thing was juicy.



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[Travis]

Good lookin bark


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[jdefran]

@iCARRY How was it? Bend test? Pull test? Looks pretty dang good.

What was your avg temp and cook time?

[iCARRY]

Average temp was 280 for 4 hours, wrapped it for 3 hours a little above 300, finished last hour at 315. Kept it wrapped at 170 in the oven for 3 hours. I put a knife into it and went in like soft butter.


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[G19]

Great looking Brisket.  I have a 4 pounder for Sunday - hoping it turns out like that. 

[G19]

@iCARRY is that white parchment paper or white butcher paper?  I have always foiled but would like to try paper.  Looking for a way to try it without spending $30. 

We have a Kraft shipping paper at work that I have thought of trying. It is very thin not at all like grocery bags.   I have soaked it is water and it holds it's shape and it really does not have that paper smell but really don't want to ruin a brisket either.  Has anyone tried this king of paper?

[addicted-to-smoke]

You might get too many fibers unless it actually has been approved by the FDA or USDA or whatever. And the thin paper can be a disaster. I know it's not cheap.

[Travis]

@iCARRY is that white parchment paper or white butcher paper?  I have always foiled but would like to try paper.  Looking for a way to try it without spending $30. 

We have a Kraft shipping paper at work that I have thought of trying. It is very thin not at all like grocery bags.   I have soaked it is water and it holds it's shape and it really does not have that paper smell but really don't want to ruin a brisket either.  Has anyone tried this king of paper?

You might also ask you local butcher if you can have some.

[iCARRY]

It's white butcher paper from Costco. $18 for a 900 ft roll.


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