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Sunday Brisket

Mud Creek

Well-Known Member
Joined
May 17, 2013
Messages
14,424
Location
Mid TN
Put a 3# brisket flat on the weber today. All in all about 6 hours using red oak. Turned out pretty good for just the flat.
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Thin flats can be difficult, often taking a lot longer than you'd think to reach tenderness for their thickness. Looks like you nailed it, though!


When I wrapped this one(180 internal) I figured it would turn out tough as boot leather. It sure felt that way. I pulled it at 203 internal. It was wrapped in butcher paper, placed in a foil pan, wrapped in a towel, then stuffed into a hot/cold bag for little over an hour to rest. When I sliced it, it was still plenty juicy and very tender. Brisket breakfast burritos were a hit this morning as well!
 

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