Runt Brisket on the DC

[sliding_billy]

Beef...

[RAD]

WOW

[smokeasaurus]

The color and smoke ring on that briskie is second to none 

[tomcrete1]

Oh Man!...... That looks Great!

[Pam Gould]

U sure did it right this time...excellent.   .☆´¯`•.¸¸. ི♥ྀ.

[hikerman]

Oh yeah! That is a beautiful thing!
Ahem....SB when you say runt brisket does that mean it's all gone?

[Pappymn]

Looks like you killed it

[TMB]

Now you done it, Kimmie wants brisket now 

Looks perfect 

[Old Dave]

Looks great, that little cooker sure does a good job with a brisket flat.

[BobDE]

Beautiful!

[sliding_billy]

Looks great, that little cooker sure does a good job with a brisket flat.

Funny. they didn't call it a brisket flat (label just said "brisket in the bag") at Winco.  Once in a while they do really small ones like this, but they are clearly center cut and not strictly flats.  They are too even in thickness and still have a little bit of the overlap in the middle.  I can't help myself when I see them.  Hard to pass up anything under 8 lbs as long as the per lb is under $2.50.    Beautiful thing about this was I isn't even have to trim it.  They could have priced this one almost twice the $2.28 I paid.

[ACW3]

You killed it!!  That "runt" is a thing of beauty!!  I'll bet it tasted good, too.

Art

[GunSlinger]

All I can say is..."WoW!" What's your recipe?

[sliding_billy]

All I can say is..."WoW!" What's your recipe?

Course salt and pepper with a little mustard to stick it.  Just a little Cattleman's steak rub to add some sugar and coffee without having to mix my own into my S&P rub.  275 until probe tender and then foiled (post cook only) to rest for about an hour.  Best way to keep the bard color and texture but make it soft enough to cut and eat.

[smoker pete]

Ya done good. Scrumptious looking chunk of beef