BouldernBun
Member
- Messages
- 24
- Grill(s) owned
- Bull
The family raves about a smoke and you are just sitting there shaking your head going no, no and no. My wife, mother and I (mainly them) just devoured a 4 lb (choice) brisket flat (my 1st). Injected with Kosmos, seasoned with competition rub, wrapped in Saran Wrap and left in the refrig overnight. Smoked at 225 until the stall, wrapped in foil at the stall (153), turned the Bull up to 275, pulled the flat at 203 (total cook time 6 hrs 15 minutes) . rested for 2 hours. Smoke ring was great, flavor was great. Wasn't REAL chewy either. Even passed the droop a slice over the finger test..Just to damn dry IMO. I am thinking? I need to do what I did with the tri tip I was so happy with a week or so ago and go with USDA PRIME exclusively. I also need to pay more attention to the marbling , something I admit I did not pay a lot of attention this go around. Oh well, I will keep experimenting and at least a happy wife (and mom and dog..) = happy life! I hope everyone is having a great 4th. Smoke on!