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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 10-23-2008, 12:19 PM   #1
DavidEHickey
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Default Quick Brisket Question

I went to the local Sams club and was going to buy a brisket "want to make some brisket Chili this weekend" and the biggest one I found was about 8 pounds. It was the flat. They did not sell the whole brisket. Even at 8 pounds it seemed like it was so thin maybe an inch to inch and a half thick thru a majority of it I was worried it would dry out to quickly. Is this normal or should I look for a whole brisket and not just the flat?

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Unread 10-23-2008, 12:21 PM   #2
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That sounds like a normal trimmed flat.

Did you ask the butcher at Sam's for a whole packer? I buy them all the time from Sams. I like to have some point and flat in my brisket chili.
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Unread 10-23-2008, 12:30 PM   #3
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Ask for the whole packer. It's rare to find a thick flat these days.
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Unread 10-23-2008, 12:43 PM   #4
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Sounds like a nice flat to me!
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Unread 10-23-2008, 12:54 PM   #5
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If your gonna do chili anyway...pull it a little early....maybe at 170-175....should get all the smoke flavor by them....cut up and finish cooking in the chili...
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Unread 10-23-2008, 01:06 PM   #6
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Quote:
Originally Posted by PaSmoker View Post
If your gonna do chili anyway...pull it a little early....maybe at 170-175....should get all the smoke flavor by them....cut up and finish cooking in the chili...
Now that's the ticket!
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Unread 10-23-2008, 02:04 PM   #7
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Don't forget to Deglaze!
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Unread 10-23-2008, 03:38 PM   #8
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Can I use Rum and Coke instead of Miller to deglaze? Problem with pulling early and letting it finish in the Chili is I want to eat Brisket Saturday and Chili Sunday. So I'll have to cook it all the way thru for Sat dinner. Thanks for the help. I figured it was probably normal. Guess thats why they call it the flat! And I exagerated a little I meant the meat was about 1 to 1 1/2 inches thick. That did not count the fat cap.
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Unread 10-23-2008, 09:30 PM   #9
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SAM's around here only sells whole packers. Bought an 18 lb'er last month sometime. Never made brisket chili though. For some odd reason I feel I will.
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Unread 10-24-2008, 08:24 AM   #10
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Our Sam's sells both packers and flats. The packers are Select grade and the flats are Choice
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Unread 10-24-2008, 10:13 AM   #11
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Sometimes my Sam's doesn't have the packers out on display - why???? The last 2 times I've been there I have had to ask the butcher to get me one. And hey presto one show up!
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Unread 10-24-2008, 10:16 AM   #12
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Quote:
Originally Posted by DavidEHickey View Post
Can I use Rum and Coke instead of Miller to deglaze? Problem with pulling early and letting it finish in the Chili is I want to eat Brisket Saturday and Chili Sunday. So I'll have to cook it all the way thru for Sat dinner. Thanks for the help. I figured it was probably normal. Guess thats why they call it the flat! And I exagerated a little I meant the meat was about 1 to 1 1/2 inches thick. That did not count the fat cap.
Cook two, and pull one early. My work here is done
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Unread 10-24-2008, 01:22 PM   #13
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Quote:
Originally Posted by PaSmoker View Post
If your gonna do chili anyway...pull it a little early....maybe at 170-175....should get all the smoke flavor by them....cut up and finish cooking in the chili...
Either that or smoke up a nice big chuckie!!! I've got a 17 pounder sitting in the freezer for the next time I get Bubbette going....

Quote:
Originally Posted by CajunSmoker View Post
Our Sam's sells both packers and flats. The packers are Select grade and the flats are Choice
Actually, the last time I bought a case of packers they were CAB Prime....
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