First Brisket on the Mak

[Darwin00537]

Cook number 2 on the Mak was a 5 lb Angus Brisket Flat. I wanted a whole packer but this is all they had and I was buying the best I could find before the snowpocalypse hit.

I modeled BP's Brisket video for this cook. I injected with beef broth and used my own secret rub but otherwise held firm to the video for the trimming, cook temp, foil at 150F with 1/4 cup apple juice, remove when tender around 205, vent, towel, etc... Meat came off at 205 and turned out quite nice.

 

[Big Poppa]

you dont know how good of a flat that is....bravo

 

[Darwin00537]

Thank you sir. Your video made it seem pretty easy!

 

[hank858SD]

Another awesome cook. Thanks for sharing ! Nice camera work too

 

[So Cal Smoker]

Wow great cook.

 

[Xylosmoke]

Beautiful bark, nice smoke ring, appears very moist.

Looks like you've got it all going with that cook!

You wouldn't happen to have an extra plate of leftovers would ya....

 

[Tatonka3A2]

Very nice!! I can't believe that is your first brisket on the Mak. Congrats on a great looking flat!!

 

[jimsbarbecue]

Having a Flat come out good is something. yours looks great

 

[Darwin00537]

Thanks guys much appreciated! Tomorrow I'll post the results of the pork butt I put on at 1 AM. It's going on 17.5 hours now and is at 194 internal (225 cook temp). I call that low and slow! And a late dinner=(

This reminds me I need to order more pellets. Already. I'm about 35 lbs into my 60 lb supply.

 

[Meat Man]

Your a natural!

 

[TentHunter]

You hit it out of the park your very first time. NICE!!!

 

[Darwin00537]

Thanks guys. The thing that most impressed me with this cook is that the brisket is tender two days later right out of the fridge. I don't get that too often!

 

[Darwin00537]

Your a natural!

Meat Man, did you ever try the butcher paper again? I'm eager to know how it turns out.