Brisket - Nailed it!

[Yeadaki]

Made a most excellent brisket flat on the 3D today. I used Malcom Reed's recipe/technique ("How to BBQ Right, Brisket Flat). For the smoke ring, I conservatively dusted the cold brisket with "Tender Quick" and let it sit for 15 minutes. Then rinsed thoroughly with cold water. Patted dry then proceeded with rub, etc. It was perfect. I love the predictability and ease of use of my new smoker! 8)

 

[barelfly]

Excellent job! Looks like a great cook! Flats can be tricky but you got a great result there!

 

[NDKoze]

It looks like you nailed it alright! Beautiful picture!

 

[dcbt]

I tried this method yesterday for the first time.  It's definitely my best effort so far when it comes to brisket.  I took it to 200 per Malcolm Reed's method, but next time I may pull it at 190.  Trial and error, trial and error...

 

[barelfly]

@dcbt

Rather than cook to a temp, cook to a feel on the brisket. It should probe like butter or have that jiggly jello kind of shake to it. Each piece will be different, but you’ll get it!

 

[Pork Belly]

That is the most realistic looking vanity ring I have seen on this page. The meat looks moist, good job.

 

[old sarge]

Chad, Bryce, nicely done!

 

[tomd8]

Chad - It looks like you nailed it for sure.  It looks so moist.  Great job.

 

[txbut]

Does look good. I didn't know tender quick did that.

 

[ReliableRick]

That picture is making my mouth water.