It's Brisket 'n Brew time

Robbi,

First, Dixie beer, isn't beer. Just kiddin'

For real beer with BBQ, try some home brewin'. It's not that hard and the rewards are outstanding.

As for your "brisket". A flat without fat, is just a piece of beef waitin' to be made into Pastrami/Corned Beef.

Next time, look for one with some fat on it. Flats/Briskets need the fat to keep them moist in a long cook. If you have to do a flat instead of a packer, just keep that in mind. It WILL dry out if you're not careful.

One method, not mentioned in the guide, is to foil it after it hits about 160. Put some moisture in there, like a good beef stock, and wrap it until it hits 190.

Good luck, let us know how it went.

Smokin'

LOL well as it happens the Pacific Northwest is 'just up the street' from here so we do in fact have an extensive range of real beer. I wouldn't mind trying some real brewing, though.

Decided to do the chicken last night and flat today, so thanks for the tip. There is some fat left - maybe 1/8 inch or so but it doesn't cover the whole flat. I'll check at 160 and see how if I want to foil it.

I got rave reviews again! took about 7.5 hours to get to 190. I put a container of beer with a little bbq sauce in the smoker for moisture and the meat was not dried out at all.

Next time I'll go a little longer, maybe 195 to get it a little more tender.

As far as my personal preference, I preferred the Pork butt but this will take its place in my regular regimen.

Hey Smokin'...how about a Home Brewin' 101?
Bill