I smoked a 4lb brisket flat yesterday, Mustard slather, Texas BBQ Rub, 225* for 7 hrs, pulled and foiled with 6 oz. beef broth at 170* internal temp, Cooked another hour. Pulled meat out of 008 at 192* let sit 20 mins Sliced and was FANTASTIC!! My first brisket!!

Yum. Way to go! Congratulations.

It does look pretty fantastic!

Those are some meety lookin' beans too.

Good lookin' 1st flat!

Lookin' good Dude! The fun n flavors are just beginning!

This is just too funny. Here I am in a BBQ forum, let alone what I do for a living, and I cant even spell meaty right!

In my defense, it was Monday when I typed that.

OT --

GeiyserQ -- Don't feel bad, almost every post I make has a typo. Note that when you discocer a typo you can correct it. There are three icons to the bottom right of each post you make. Click on the middle one and you can edit. Very nice feature!

Hope this helps!

When you say you "pulled" the meat, do you mean you took it out of the Cookshack? Most people use the term "pulled" to mean they pulled it apart with their fingers or a fork. Your pictures indicate you sliced your meat.

I should have said removed instead of pulled.

Thanks for setting the record straight. I liked your pictures so much that I will do the same thing next week. I never tried beef broth and foil, but I'll give it a shot. I always have a hard time waiting the 20 minutes before slicing. The meat always looks so good I always want to start eating.