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!!
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!
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.
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.
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