Sunday Brisket

[Mud Creek]

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.

 

[TX300mag]

Looks great!

 

[EastTNHunter]

That looks great. I cooked this one Saturday for my wife's birthday weekend, per her request. It was a 15lb brisket. Cooked up great with hickory. Love me some brisket

 

[DoubleRidge]

Looks delicious!

 

[Chickenrig]

Dang i'm hungry now !!!
Thanks guys

 

[TboneD]

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!

 

[MoonBuzzard]

Very nice

 

[Mud Creek]

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!