Cooking my dad brisket flat for his bday! help
Hi, guys, I own a superior smokers SS2 gravity feed smoker with a stoker system. I was at Sams and purchased 2 brisket flats about 5 lbs apiece. He's coming tuesday, and I want to smoke him a brisket (one of them is for me, he he). I have some texas bbq rub to rub it down with, and some butchers brisket injection to shoot it up with. Ive never cooked flats before, only whole brisket. Can you guys give me all the tips you can, because this being a birthday gift, I dont wanna screw it up lol! Thanks guys.
Since you're doing flats, which I think cook best with a moderate temperature, I would cook around 250F to 275F, start with the meat on the cold side. You will want to foil, I suggest foiling at 165F internal until temperatures start climbing. Remove and cook to probe tender. A little bit of beef stock in the foil will help.
If you have time on your side, the injection will aid in moisture enough, you could skip foiling and still have a great product.
This is how I cook flats. Good luck.
Method for cooking a brisket flat
Start your coals.
While they are coming up to temp, (250*) wipe the brisket, slather it with Worcestershire sauce, then apply rub. When the cooker is up to temp, put the brisket on fat side down. (This lets the fat act as a heat shield, and keeps the meat from drying out.) Smoke for about 3 hrs. to an internal temp of 160* - 165*, then either wrap in foil, or put in a foil pan , fat side up , and add liquid, then seal with foil. (this can be beef broth, or any mixture that you like. I use three Tablespoons. of Steve Raichlins's honey balsamic glaze, (Here is the link)
mixed with 1/4 cup of strong coffee.
If you want you can now finish in a 250* oven, as there will be no more smoke getting into the meat. cook the meat to an internal temp of 190* - 195 *at the thickest part of the flat. When a probe goes into the meat with no resistance the meat is done. Remove from the oven, and let set for at least an hour, without opening the foil. Slice across the grain.
defat the juices and serve, on the side.
I have cooked many a brisket flat using Ray's shortcut! :thumb:
Shortcut BBQ Brisket
From: Dr. BBQ's Big-Time Barbecue Cookbook, by Ray Lampe (Member Recipe)
Total: About 8 hrs
Active: 1 hr 30 mins
Makes: 6 to 8 servings
1 (5- to 6-pound) beef brisket flat, fat left on
1 cup Big Cow Beef Injection
1/2 cup Big-Time Barbecue Rub
1. A couple of hours before you plan to start cooking, inject the Big Cow Beef Injection into the
brisket using a food-grade syringe, inserting the syringe in several different places. Season the
brisket with the Big-Time Barbecue Rub as heavily as you can by pressing it into the surface of the
2. Prepare your cooker for indirect cooking at 275°F, using pecan wood for flavor. Arrange the brisket
fat side down and cook for 1 hour. Flip the brisket over and continue cooking until an instant-read
thermometer inserted into the meat registers 160°F. This should take 3 to 4 hours. Wrap the brisket
tightly in a double layer of heavy-duty aluminum foil and return to the cooker. After another hour,
begin checking the internal temperature. When it reaches 200°F, remove the brisket and let it rest,
wrapped in foil, for 30 minutes.
3. Sauce each side lightly with Big-Time Barbecue Sauce or your favorite commercial sauce, and
Unless I missed it--you have been MIA for awhile.
You already have the brisket cooking figured out.
Use the flavors you now like.
If you bought the flat at the Dothan or PC Sam's, it is well trimmed already.
Only thing to be sure of is to wrap it at 160ish or so with lots of broth or other liquid a give it a good rest.
Enjoy the time with your Dad.
I did buy my brisket flats at Sams. Nice looking brisket.
Tim, hows the fast eddy working for ya?
Rather than mucky up your brisket thread, check your PMs.
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