ok here we go....

bubtrauma · October 24, 2010, 09:39:36 AM

I took IT temps all over and it was all around 200. the probe pushed in nice and easy. SOOOO maybe it going to be good. I am in the process of putting some pics up.

Bub

bubtrauma · October 24, 2010, 09:54:07 AM

My atempt to put rub on I also rubbed horseradish mustard on

bubtrauma · October 24, 2010, 10:00:05 AM

This is after being in the oven for 8 hours at about 250 which was alittle warm. I tested the oven for over 2 hours to keep the temp at 200 and so like an idiot i said i will just turn the temp up a little bit and go to bed. At 6:30 the IT was 207 and at 8:30 the IT's were anywhere from 198 to 206. So maybe it will be good yet. It was hard to transfer for the cooler part thing......

classicrockgriller · October 24, 2010, 10:01:07 AM

That LOOKS like a very nice Flat.

I like the thickness.

Looks like the butcher did you good.

bubtrauma · October 24, 2010, 10:15:42 AM

Time will tell thanx for all everybodies support and help.

Bub

bubtrauma · October 24, 2010, 05:15:21 PM

Sorry for the view I asked the wife to take a pic and I thought she would have got a better end view. I would retake it but its ALL gone.....It was an incredible HIT it was hard to slice cuz it was so tender even though it had a 5.5 hour FTC. Wow I am just speech,,,,

BuyLowSellHigh · October 24, 2010, 05:21:03 PM

See ? We told you so! ;D

Great work, bub! You have now gone where many fear to tread and done so with style and grace. Make notes -- your next one will be even better!

SouthernSmoked · October 24, 2010, 05:30:00 PM

Heck Yeah... awesome job!!

Tenpoint5 · October 24, 2010, 05:44:25 PM

Well done Bub!! See it wasn't as hard as you thought it would be!! Just think how easy the next one will be you've already removed the fear factor.

bubtrauma · October 24, 2010, 08:00:03 PM

Ok you guys were r r r rrrright. ;D

That was hard to say.....lol

Sometimes I have to say that to my wife ........You were r r r rrrright Honey. 8)

classicrockgriller · October 24, 2010, 08:04:33 PM

Is this the same guy who had some weird thoughts of screwing it up?

You have done a fantastic job.

Just for your notes, try to cut a brisket against the grain and it will be even more tender.

Make a note of the way the meat grain is running before seasoning. Not all briskets get

cut straight across.

Pat yourself on the Back. Nice.

FLBentRider · October 25, 2010, 05:18:14 AM

Quote from: classicrockgriller on October 24, 2010, 08:04:33 PM
Make a note of the way the meat grain is running before seasoning.

That's why I always take the "before" pic.

Nice job on the brisket!

KyNola · October 25, 2010, 06:19:55 AM

Way to go Bub! You are now an old hand at this.