Yep, this was a little nerve wracking. Never did anything like this before.
So here we go.
Prepping the 5.41 flat at 3:30 am. Using JH Texas Brisket Rub.
I'm copying what sparky did with his flat. On the MAK @4:00 am at 240 with 2 beers in the pan.
@11:30 we hit 160.
Wrapped in 2 sheet of heavy foil and added 1/2 cup beef broth. Here it is coming out of the foil.
INTERMISSION BREAKMade some more Elk Cheddar SS too. Turkey season is two weeks away, I need to bring some back to PA for the fam.
OK, back to the show....
This brisket finished right around 1:30 at 205 degrees. Earlier than I thought, but how did I know. I have no notes on doing this before.
So it was off to FTC for a while.
Here it is ready to slice a few hours later.
OK...I'm feeling a little better about this.
My plate. Served with SYM mashers and Tee's Firecracker beans (BOY...THESE ARE GOOD!)
In conclusion.
I thought the brisket could have been juicer, the wife thought it was great. I did serve it with the remaining juices, next time I just need to time it better.
The wife really enjoyed it. I guess that's what really matters......making her smile.
She asked me to break out the slicer for some brisky sammiches tonight. That works for me.
Thanks for looking.
