Brisket

[FLBentRider]

The Mrs picked this up the other day:



So I put some CT and BBBR on it:


It went it last night about 2030 with four hours of Mesquite, It was at 150F internal about an hour ago.

[Tommy3Putts]

Can't wait to hear/see how it turns out!

[squirtthecat]

Is that just the flat?

[FLBentRider]

Is that just the flat?

Yes. My Sams does not carry packers. just these.

There was a nice fat cap on the other side.

Just to mix things up and test a theory, I put it in fat side down.

[squirtthecat]

Just to mix things up and test a theory, I put it in fat side down.

That's what I did the other night.  Worked well.

[FLBentRider]

Just to mix things up and test a theory, I put it in fat side down.

That's what I did the other night.  Worked well.

After 19 hours, still 161F

[squirtthecat]

Just to mix things up and test a theory, I put it in fat side down.

That's what I did the other night.  Worked well.

After 19 hours, still 161F

Stubborn little cow...

[seemore]

FLB.......wow 19 hours and still going I was comming down for dinner
seemore

[FLBentRider]

Just to mix things up and test a theory, I put it in fat side down.

That's what I did the other night.  Worked well.

After 19 hours, still 161F

Stubborn little cow...

I yanked it about a half an hour ago for FTC - It's getting sliced in a few moments.

[FLBentRider]

[squirtthecat]

Nice! 

[MPTubbs]

Very nice!

Did you trim any of the fat cap?

Was it as moist with the cap down?

[FLBentRider]

I did not trim the cap.

I cooked it cap down.

There was much less of the cap, I'd say 50% less, than with cap up.

Not as moist as with cap up.

I'm a cap up man from now on.

It was ~162 after 22 hours.

Still better than the BBQ joints

[seemore]

FLB it stil looks great
seemore

[Tommy3Putts]

Wow looks great