Beef Brisket

[Reinhard]

Got me a brisket flat last October around 7 pounds.  Put some dejon mustard on it on both sides.  Then put some garlic powder, kosher salt, and black pepper on.  Fat side up and strips of bacon on top.  Put the brisket right on the rack and put the probe in.  Under the brisket I put a aluminum pan with some beer in it to catch the drippings.  I put the brisket in the smoker this morning around 4 am.  Set the temp to 265.  After 5 hours the internal was 145.  Probably will get the stall around 165 for a hour or so.  Will take it out at the internal 180.  Then I will put it in a pan with some beefy onion soup with garlic.  Just about 1/2 inch or so in the pan and cover it with foil and wait till it hits 205 and then take it out of the smoker to let it rest for 2 hours.  I will show the results when finished.  good luck.

[Boar]

awesome!  im gona follownthat recipe. iv 2 flats

[Reinhard]

Well it was 11 and a half hours in the smoker and just came off the stall and it was 172 internal.  So I'm running out of time.  Got my smoke and my bark so it's in the oven now to finish up at 350.  Put some beefy onion soup in the pan with the brisket and covered it with foil.  Used to doing whole briskets and my last one took 18 hours in the smoker.  Didn't think a 7 pounder would take so long but it was already juicy when I put it in the oven but not ready.  205 and rest now.  good luck.

[Leech~~]

Don't forget to post a "Smoke ring" pic, RH1

[Rebel SS]

YA YA YA!!!!!   

[delcecchi]

RH, sounds like you needed the texas crutch....Cuts down on the stall, or so Aaron Franklin says.

[Leech~~]

RH, sounds like you needed the texas crutch....Cuts down on the stall, or so Aaron Franklin says.

Yes foil wrapping helps a lot at the stall on large pieces of meat and keep it from drying out.   
Worked really well the last pork shoulders I did to finish them up. 

[Reinhard]

Yep it works every time.  Didn't take long and it reached 205.  Now it's resting and I'm getting ready the au jus and cutting up the stuff for the Hogi sandwiches for tonight.  Will post pics later.  good luck.

[Rebel SS]

Ii just ate and ya made me hungry all over again!

[birdswacker]

Bu that looks good!!

[mike89]

I sure wish I was there to enjoy that!!!!   well done Rh!!!! 

[Bobberineyes]

RH is trying to post more pics but hes to busy booting ME off his steps!! 

[Reinhard]

Well you learn something new always.  I did the whole briskets before that were around 15 pounds or so.  Last one I did took 18 hours.  So with this 7 pound flat I didn't think it would take so long.  Briskets take time.  It got late yesterday and it went into the stall and then snapped out of it as the temp crawled up.   Well it got late and the internal was 172 so I put the brisket in the aluminum pan with some au jus and covered it with foil and in the oven it went.  It already had the smoke and bark.  I pulled it out of the oven at 207 internal.  Made my own au jus and sliced it up for hogi's .  So tender and juicy.  Having it again tonight.  Tomorrow we will have the left overs with mashed taters and vegies.  good luck.

[Dotch]

Hope you save some for the nudists! 

[mike89]

oh my that looks soooo good!!!!