Brisket Flat - ~6.5lb = YUMMY!

[tnlyne]

I brined a brisket flat for ~14 hours in DM's pork butt brine. Rinsed it, patted dry, rubbed with mustard and used some Baldridge seasoning on it. Let the seasoning work itself in for a few hours in the fridge. Threw the flat on the smoker around 10:30pm Friday night @225F with 3 oz Oak, 2 oz Hickory, 1 oz Cherry. It was done around 10:00am or so this morning. I let it rest for a few hours and had lunch. Put it on some bread with mozzarella cheese slices and it was very very good. Pictures posted...

 

[gregbooras]

Looks excellent Tony!

Greg

 

[drains]

Fine looking eats there Tony!  Thanks for the pics too.

 

[DivotMaker]

Very nice, T!  Brine and Baldridge is a winning combination, in my book! 8)