Purchased a brisket flat from Costco. Seasoned w/ pepper, Holy Cow and Holy Gospel
225° until 165° internal, pulled and wrapped. Turned up to 250° until 200° internal. Rested for an hour (kids were too hungry to wait longer)
Turned out great.
Decided to try smoked cream cheese afterwards. Brushed w/ olive oil and seasoned w/ Honey Bacon BBQ
180° for 2 hrs – it was an absolute hit, will be doing more soon
by NewishEra
4 Comments
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used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
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The inside of that brisket looks perfect!! Looks rendered, moist, and tender.
I’m sure there’s some cold smoking magic happening that I haven’t learned yet, but how did you smoke cream cheese?
Hey man you got any tips? I have a 2 lb brisket flat from a meat order. Last one I made was dry as all hell! I am afraid to touch the second one. Nervous I’ll fuck it up.