First (prime) brisket flat on SNS/22Inch Kettle

[eric louis]

Been practicing w/ chuckies and using meatheads BBBeef rub. Went to the local butcher I'm lucky enough to have close by - check it out if your close by in NJ http://www.johnsmarket.com/

Got a 6lb prime flat. Gave it a rub and went on the grill at 10:45 the next morning. Wrapped at around 4:15, took it off at 5pm at 200 degrees and ate it at 7pm. after about 2 hours in the faux cambro.

Turned out really damn good, maybe a little too barky on some of the thinner parts of the cut or perhaps that's unavoidable just cuz this was a smaller cut.

Can't get over how much it shrank.

[DWCowles]

Beautiful!

[Jerod Broussard]

One thing you can do to thinner parts/edges, is place foil on them to halt the bark process, once they are dark enough.

[JCBBQ]

eric louis, I'm about 35 mins away. Do they sell full packer briskets? What was the $/lb of your flat?

[RonB]

Looks very good to me. And yes, they do shrink a lot. A 2 pounder would probably shrink enough to fit on a hamburger bun...

[Steve B]

You did pretty dang good for a first try. Congrats.

[eric louis]

Steve B thanks! Been practicing on chuckie roasts. Already got some good tips from Jerod Broussard prior to this cook.

[eric louis]

JCBBQ Oh nice you're in jersey city, I lived up in the Heights for a while. I've never seen full packers there but im sure they can order. Definitely a good butcher, worth making the trip. I haven't had any of their prime dry aged steaks but have been impressed w/ the prime chuck roast, and bone-in short ribs.

Price/lb was $8.99 Not the cheapest, although this was also trimmed and ready to go. So if you only want brisket maybe there's a better option online, but again worth the trip for other stuff.

[JCBBQ]

Thanks for the info!