Brisket flat for pulled brisket sandwiches

[Duanessmokedmeats]

Just got back last night from 5 days in and around Amish country in Ohio.
Called Sugar Valley Meats and ordered 3 packards Tuesday, and picked up Friday on the way home. 33 pounds.
Got home and trimmed and separated the flat, seasoned with Lanes Brisket rub, Recommended by my Amish friend, and dry brined overnight.
I took off most of the fat cap.
Put on the HB for 4 hours, until IT was between 145 and 150. With nice color and bark.
I put it into a crockpot on top of sliced onions, and chopped green peppers from the garden.
Added 1 cup of beef base juice. Used Keurig that had my used dark roast pod in it.
Then added a small can of mushrooms, TBSP Ranch power, 1/2 stick of unsalted butter, put more green pepper half rings on top.
On low for 2 hours, then realized it was taking too long so on high for 3 hours.
Brisket was at 210 IT, and probing tender. Next time may go to 212IT.
Pulled out shredded with claws, and put back into juices and stirred.
Made a sandwich with Brioche bun, sweet and tangy burger sauce, topped with Amish made saurkraut. Delicious.
Also had some of the meat only...yum!

[realdocBBQ]

Man, that seems like a lot of stuff. lol I'm sure it was good... kinda, sorta like a Mississippi pot roast, but a little smoked first?

[DaveD]

I have done exactly that before: chuckie on the smoker for a few hours, then into the crockpot for Mississippi pot roast. It was great!