Ten Dollar Brisket

[hvyhaul]

A while back The Wife brought a pkg'd brisket home that had the typical flat cut already removed, paying only 10 bucks for it.

Goes on the Treager in the morning.

Untrimmed, rubbed and resting overnight.

 

[Crummybun]

Do you inject with anything when doing just a flat? Do you find it harder to keep it juicy?

The mother in law bought a flat and asked if I could smoke it for her. Was thinking about injecting it with some tallow from my last packer. Ben

 

[hvyhaul]

@Crummybun this is the good end, the point/deckle , the store must have cut the flat off for someone and this made it to the meat case.

It has both muscles but the long part of the flat is gone.

I don't inject beef, I do inject pork due to its bland flavour.

 

[Crummybun]

That's a sweet buy! Apparently I need to read more carefully.

Enjoy your dinner!

 

[hvyhaul]

Put it on 08:00 Saturday morning, super smoked at 220* until the stall. Wrapped up tight in butcher paper and back in on regular smoke until 191* at about 07:30 this morning.

Placed into a cooler to rest until temp dropped to 165* then into a 175* oven to hold until lunchtime.

Here's the result.

The Wife is welcome to buy any $10 briskets she stumbles on in future.

 

[stomp]

Now looks priceless @hvyhaul … that’s the best end for eating in my books!

 

[hvyhaul]

Now looks priceless @hvyhaul … that’s the best end for eating in my books!

I agree, best end by far @stomp.

When I had the family I sliced directly to their plates using the terms, "fat" or "lean" . It was entertaining their initial response, "Oh I'll have lean", which was very good, but when they had the "fat" side, it was spiritual. LOL.