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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-08-2013, 01:12 AM   #16
AustinKnight
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Well done cook brotha, nice shots
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Unread 04-08-2013, 09:51 AM   #17
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Quote:
Originally Posted by landarc View Post
Ryan, I truly think the only way I could cook this was to tie it up into a roast. That tiny flat would never have cooked up right on it's own.
I have no doubt your right. I tend to think that Volume/Surface_Area ratio is critical in bbq. I always find it easier to cook bigger cuts with high Volume/Surface Area rations. My 4# brisket and probably your's just have too much surface area. They are charred up and disingrated into nothing before the insides can cook long enough to become goodness.

I tried to do mine using my traditional method, (S&P and cook at 250* - 275* until done) and it came out okay, but dry. Not the nirvana I was hoping for. I had really high hope. I think we discussed it way back when. Probably just using paper of foil would have helped out. I like your idea of tieing it up - but I've never been good at tieing meat.

Not trying to compete with you. Here are some photos of mine.



In a typical 9x13 pan, it doesn't look sooo small.








Looks soooooo small there on the grate.
I guess I didn't get a money shot.
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Unread 04-08-2013, 12:14 PM   #18
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As usual, I have a theory Ryan. It goes like this, and it is based on trimmed weight.

Any brisket under 6 pounds is too small to cook slow, and too small to reliably cook to tenderness without some technique to shelter the meat from drying. I chose rolling, but, foil or Dutch oven would also work.

From 7 to 10 pounds, they can be done using a more traditional method, but, with wrapping. If it is a large flat, then maybe not. But, too many small briskets out there right now.

From 11 to 14 pounds, this is the sweet spot, these cook up reliably great, and you can find thicker flats and decent points in this weight group. Any brisket in this weight range will cook up with any method done well.

Above 15 pounds, these again get tricky, they often have very thick flats and can take so long to get tender, the surface is hard to keep moist.

This was a neat experiment, but, amongst other things, I want more brisket and there is almost none left. And it was odd, with too much waste, that piece of meat ended up costing more than a steak. Just not worth it.
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Unread 04-08-2013, 04:25 PM   #19
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I love some brisket and that looks good!
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Unread 04-08-2013, 06:45 PM   #20
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Amazing. Well done, bro.
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Unread 04-08-2013, 08:31 PM   #21
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Tasty! I would love to find just points to cook... the flat screws it up for me
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Unread 04-08-2013, 08:39 PM   #22
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Quote:
Originally Posted by caliking View Post
Tasty! I would love to find just points to cook... the flat screws it up for me
Convince your wife and friends that the lean flat is better for them.
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Unread 04-08-2013, 10:23 PM   #23
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Ted & Barney's continues to impress me all of the time. We buy it 2.5lbs at a time.

Make sure to try it on Mac and Cheese and Baked Potatoes besides any meat you want.
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Unread 04-08-2013, 10:30 PM   #24
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I did try it on Roasted Red taters, and it was excellent
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Unread 04-08-2013, 10:37 PM   #25
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I'm more into hot and fast as a general rule, but I'm gonna remember your rolled brisket method, Bob. I'm regularly finding 'tiny' packers at the market here. Five pounders is what I've been seeing.
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Unread 04-09-2013, 12:05 AM   #26
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Landarc that looks great thank you for the nice writeup on our seasoning!
Also nucornhusker thanks for chiming in,its just one of those things you have to try that is why we have the give away.
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Unread 04-09-2013, 03:35 AM   #27
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Get in my belly! I'm with ya, Bob... give me the point.
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