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-   -   1st brisket, flat from sams club, how long? (http://www.bbq-brethren.com/forum/showthread.php?t=94330)

mschrock 10-22-2010 11:34 PM

1st brisket, flat from sams club, how long?
 
I'm trying to figure out when I need to put a 6.5 lb sams club brisket flat on the UDS. I spent the evening searching the forums, but have found it very difficult to get relevant search results.

I have found a couple partially helpful posts, saying that the flat is less forgiving, and that it cooks quicker, but no where have I seen hard numbers.

If I want to serve it at 5:00 PM, and smoke it at ~225F - 250F when should I start?

Thanks,

Marlin

nthole 10-22-2010 11:40 PM

On AVERAGE, about 70 minutes a pound. But every piece of meat is different. The best bet is just put it on first thing in the morning. It'll probably be done in 7 - 8 hours. Pull and foil it, wrap in a beach towel (in a pan first to catch the juices) and put in a cooler. Hours later it will STILL be too hot to handle. Pull out, unwrap and slice.

Meat Burner 10-22-2010 11:59 PM

Quote:

Originally Posted by nthole (Post 1438688)
On AVERAGE, about 70 minutes a pound. But every piece of meat is different. The best bet is just put it on first thing in the morning. It'll probably be done in 7 - 8 hours. Pull and foil it, wrap in a beach towel (in a pan first to catch the juices) and put in a cooler. Hours later it will STILL be too hot to handle. Pull out, unwrap and slice.

Yep, that is about as good advise as you will get. Most bbq isn't an exact time and/or temp like a lot of recipes. This will certainly get close. Don't worry about being in the cooler for several hours as it will be fine if it is two hours or even four or five hours. Good luck and let us know how it works out.

Johnny_Crunch 10-23-2010 09:18 AM

I'm with these guys, get it on ASAP

campdude 10-23-2010 09:22 AM

Did my first brisket (flat only) a little while back. 70 mins a pound is a good ave. but, it's done when it's done, as everyone says. Had mine in the cooler for about 3 hours before we were ready to eat and it was still hot and juicy. Post pics of the cook and finished Q.

btcg 10-23-2010 09:26 AM

Considering the time/temp loss adding fuel brings to the table, I plan on 1.5 hours per pound. Doin brisket today too. Put mine on (about 7 lbs) @ 9am - plan on it being done around 7 pm @ 235 degrees.

smokedinvt 10-23-2010 10:38 AM

Exactly why I keep coming back to the brethren.... you keep on learning more and more about meat, cooking techniques, and how to make just plain good Q.
Thanks Brethren!

mschrock 10-23-2010 03:22 PM

Well, got off to a late start, but the thickest part just hit 160F. I wrapped it in foil. UDS is hanging on to 280F since opening and foiling. I guess now its a waiting game...

Thanks for all the input. Makes me feel much more confident about doing something like this!

btcg 10-23-2010 04:13 PM

I'm plateauing @ 185 degrees, myself. Lookin like a 7 PM finish @ 205 degrees was right on for me.

chillcoolcold 10-23-2010 04:26 PM

1rst Briskets 14hrs
 
I fell a sleep doing my first briskets :doh: good thing I gave my wife instructions on how to use the smoker I think it was 14 hours without foiling.

btcg 10-23-2010 04:57 PM

Quote:

Originally Posted by chillcoolcold (Post 1439128)
I fell a sleep doing my first briskets :doh: good thing I gave my wife instructions on how to use the smoker I think it was 14 hours without foiling.


Some pieces of meat are stubborn like that. Good training for the wife.

mschrock 10-23-2010 10:45 PM

All-in-all it was a success. I will try to do better next time, however. I had a few issues with temperature control. I thought it was a tiny bit on the dry side, however it was nice and tender.

I do have a couple questions, though. I smoked it fat side down, and just before slicing it, I removed the fat. When I sliced it, there was a nice smoke ring on the meat side, but none on the fat side. Is this normal?

Also it looked like there was part of the point attached, I removed it before slicing, and saved it for later. At least I assume it was part of the point, as it has a completely different texture and was more fatty. Looking at that, I think, I will seek out a packer next time.

As for pics, I completely forgot. However, after I vacuum sealed the very small amount of left overs, I did snap a quick one with my cellphone showing the "half" smoke ring.

http://i467.photobucket.com/albums/r...Photo1crop.jpg

mschrock 10-30-2010 05:09 PM

I thought it would be proper to reply back to this topic with the following:


A couple days ago I picked up an usda select packer brisket from walmart. I figured that it would be my next victim. I just pulled it off the smoker 13 hours, OMG. I will never do another flat only again! I will never foil again!

http://i467.photobucket.com/albums/r...a/0f5cb8da.jpg

http://i467.photobucket.com/albums/r...a/eec49501.jpg
Closeup of flat and point junction.


http://i467.photobucket.com/albums/r...a/19bb0118.jpg
This is the point section, the fat cap was crisp and rendered down. Last time in the foil the fat on the flat didn't as much.

colonel00 10-30-2010 07:33 PM

Looks good :thumb: Now cube that point and make some burnt ends while you slice up that flat and take some tasty pics for us.

Boshizzle 10-30-2010 07:37 PM

Nice brisket, bro!


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