Finally a Good Brisket!

[Frank10231]

I smoked a brisket flat, two baby back ribs and a try-tip. Everything came out tender and everyone liked it. This was my fourth try on a brisket and it was amazing. Finally know what probe tender is. With all the help here and Meathead's book I finally made a good brisket. Now I just need to be able to duplicate it. Thanks everyone.

[Henrik]

Congrats on a great cook! I'd eat that in a jiffy!

[DWCowles]

Beautiful!

[Steve B]

Great job. Everything looks delicious.
And really nice pup. He, she looks beautiful.

[RonB]

Congrats! Did you take notes so you can repeat what you did?

[Frank10231]

I did and using my FireBoard the cook is recorded.

[BourBonQ]

Congrats on a successful cook, looks great! What grade of brisket, and how did you cook it?

[Frank10231]

That was a choice flat from Costco. It was small. Only took about six hours and rested for three hours. I used cattlemens Tri Tip rub and injected with butcher bbq prime dust. Cooked at 225 deg. I did wrap in foil for the stall.

[Troutman]

Good job I like the tri-tip

[jgreen]

Meat overdose. Nice job!

[HouseHomey]

Nice work! Id eat that....too.

I love the sheet pans. How long have those been around?

[Frank10231]

Haha. Let’s just say they are seasoned.