I hand picked 2 brisket flats, one weighing 6.46 and one 6.44 lbs, each had a very good fat cap from Sam's. Rinsed them off, patted them dry and applied a very liberal coating of CS Brisket Rub on both sides. Wrapped them and put them in the fridge overnight. Put them in my AQ at 8:30pm Tuesday. Set the AQ at 225* and had the probes set at 190*. I used 2 oz. of hickory and 2 oz. of cherry. The AQ probe and the Polder probe were exact same all the way to 167*. The brisket on the second rack was ready in 13 hrs. 15 min. I probed it with my Thermoworks and it was 190# all over and probe went in like going in butter. The brisket on the top shelf was ready in 14 hr. 10 min. I wrapped them in heavy foil and a towel and put them in the ice chest for a few hours. The bark was excellent, the meat was juicy and tender with a great flavor. Several people said it was the best brisket they had ever had. As GLH always puts it....don't open the door. The flats came out moist and great. Thanks forum for all the postings to get me to this stage! I love my AmeriQue and this Cookshack forum. Hope all had a good of a 4th of July.
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