Thread: Rainy day Brisket

Wife found a small brisket flat in the freezer that the vacuum seal had let go. She put it in the frig and tasked me with cooking it. We have had alot of rainy days here lately and yesterday was no exception. The little brisket flat was trimmed down with almost no fat on it at all. I seasoned it with The Usual seasoning. Then into the smoker at 220 degrees for 6 hours. At that point the internal temp was 180 degrees. At that point I foil wrapped it and popped it into a preheated 300 degree oven until the temp reached 210 or just a touch more. Turned the oven off and let the brisket rest inside. An hour later it came out for photos and slicing.