The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 04-28-2009, 11:18 AM   #1
Bull Run Smoke
Is lookin for wood to cook with.
 
Join Date: 04-17-09
Location: Manassas, Virginia
Downloads: 0
Uploads: 0
Default Brisket Flat Question

This is my first thread and I'm cooking one 8 pound CAB flat and six bone-in butts this weekend. The flat is uniform in thickness and features a nice 3/8" fat cap. I'm planning to do the entire cook at 250 degrees. I don't want to overcook the flat and dry it out so should I cook it to 180 degrees and then wrap it in foil and towels to rest in the cooler or should I cook it like a packer and probe for doneness?
Bull Run Smoke is offline   Reply With Quote


Unread 04-28-2009, 11:20 AM   #2
jack040806
is one Smokin' Farker
 
Join Date: 12-22-07
Location: Sacramento, CA
Downloads: 0
Uploads: 0
Default

The temp that you cook it to depends on what you are going to do with it, 185 is about what I do if I'm slicing it but if your going to pull it go upwards of 200, like 205 or so.
__________________
WSM, UDS, BBQ Pro bullet smoker, weber performer, weber genesis silver, weber 18", weber 22", smokey joe, and a [COLOR=blue]Super accurate, deadly quick blue thermapen.[/COLOR]
jack040806 is offline   Reply With Quote


Unread 04-28-2009, 11:23 AM   #3
garyk1398
Babbling Farker

 
garyk1398's Avatar
 
Join Date: 08-05-08
Location: South O, Omaha, NE
Downloads: 0
Uploads: 0
Default

I just did a 7.5 lb flat on the UDS @ 250 and pulled it out at 205* it was just a tad dry. Next one will be pulled out and foiled at 195* until its time to slice. I think the pros here may tell you to cook it till the probe comes out like butta and I'm thinking it'll be higher than 180*. Waiting to hear the pros chime in...
__________________
Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner.

Gary, KCBS -CBJ
Certified Nebraska MOINK Baller, KCBS - CBJ
Semper Fi, when in doubt empty the magazine
garyk1398 is offline   Reply With Quote


Unread 04-28-2009, 11:51 AM   #4
Bull Run Smoke
Is lookin for wood to cook with.
 
Join Date: 04-17-09
Location: Manassas, Virginia
Downloads: 0
Uploads: 0
Default

Normally I don't rely on temperature nor do I use foil, but I'm cooking this flat for someone else and it's not being consumed right away. Therefore, I was thinking to wrap it at 180 degrees and let it rest for a couple hours before delivering it. Hoping that the temperature would rise enough to keep the flat tender and juicy when they decide to eat it.
Bull Run Smoke is offline   Reply With Quote


Unread 04-28-2009, 03:10 PM   #5
Brauma
Quintessential Chatty Farker
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default

If you put it in the same cooler with 6 butts it will rise a good 10* or more. And it will stay hot a long time so be prepared for that.

I like the way you think. Pull it at 180-185, wrap, cooler. It will be great.
__________________
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote


Unread 04-28-2009, 06:21 PM   #6
Solidkick
somebody shut me the fark up.
 
Solidkick's Avatar
 
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Downloads: 0
Uploads: 0
Default

I'll disagree with some above....I'd be looking to wrap at around 165*.....my internal target temp would be between 185* and 195*.....I say this as the brisket will tell you when it's ready to come out of the cooker when you insert your temp probe and meet little resistance...wrap again in foil and rest in a cooler wrapped in a towel for a couple of hours.
But that's me....
__________________
Mr. Kick


------------------------------------------------
Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
Solidkick is offline   Reply With Quote


Unread 04-28-2009, 07:11 PM   #7
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

Gotta agree with Solid up there...for flats (pretty much all I do) I cook to 160 ish then foil...throw it back on the smoker till 190 ish (probe resistance test) then cooler...
__________________
Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Founder
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
JD McGee is offline   Reply With Quote


Unread 04-28-2009, 07:24 PM   #8
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Solidkick View Post
I'll disagree with some above....I'd be looking to wrap at around 165*.....my internal target temp would be between 185* and 195*.....I say this as the brisket will tell you when it's ready to come out of the cooker when you insert your temp probe and meet little resistance...wrap again in foil and rest in a cooler wrapped in a towel for a couple of hours.
But that's me....
My thoughts exactly!!! Keep us posted on what you do and enjoy!!
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is offline   Reply With Quote


Unread 04-28-2009, 10:03 PM   #9
Bull Run Smoke
Is lookin for wood to cook with.
 
Join Date: 04-17-09
Location: Manassas, Virginia
Downloads: 0
Uploads: 0
Default

In the past three years, I've cooked a few flats with very little success. Primarily, I cook packers. I don't use foil and never remove them at a specific temperature. I typically use my thermometer only to probe for doneness...pull them when they feel like "butta". I've tried that method with flats only to have them dry out after resting. Perhaps I let them rest for too long or there just wasn't enough fat to keep them happy. Thank you for the input!
Bull Run Smoke is offline   Reply With Quote


Unread 04-28-2009, 10:08 PM   #10
jack040806
is one Smokin' Farker
 
Join Date: 12-22-07
Location: Sacramento, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Solidkick View Post
I'll disagree with some above....I'd be looking to wrap at around 165*.....my internal target temp would be between 185* and 195*.....I say this as the brisket will tell you when it's ready to come out of the cooker when you insert your temp probe and meet little resistance...wrap again in foil and rest in a cooler wrapped in a towel for a couple of hours.
But that's me....
Maybe I should pay better attention, I didn't notice the important word FLAT, the last time I tried one of those I failed miserably perhaps listen to the pros.
__________________
WSM, UDS, BBQ Pro bullet smoker, weber performer, weber genesis silver, weber 18", weber 22", smokey joe, and a [COLOR=blue]Super accurate, deadly quick blue thermapen.[/COLOR]
jack040806 is offline   Reply With Quote


Unread 04-28-2009, 10:44 PM   #11
swamprb
somebody shut me the fark up.

 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Downloads: 0
Uploads: 0
Default

Since I started cooking flats using the High Heat method none have been dry. Check out kickass's sight or tvwbb.
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall
KCBS CBJ/PNWBA CBJ www.pnwba.com
swamprb is offline   Reply With Quote


Unread 04-29-2009, 12:33 PM   #12
Solidkick
somebody shut me the fark up.
 
Solidkick's Avatar
 
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jack040806 View Post
Maybe I should pay better attention, I didn't notice the important word FLAT, the last time I tried one of those I failed miserably perhaps listen to the pros.
First flat I ever cooked made a better Frisbee than a meal! I bought a super trimmed piece from the meat counter....not hardly any fat at all.....and did not wrap....I chucked from the deck down into the lake for catfish food.
An old buddy from this site, KCQuer, and I spent hours talking briskets.....and we learned a lot together.....to this day, at comps, I still start my flats out fat cap up for the first 4 hours, then flip them.....very rarely do I have a dry one.....try it! You may like it!!
__________________
Mr. Kick


------------------------------------------------
Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
Solidkick is offline   Reply With Quote


Unread 04-29-2009, 01:41 PM   #13
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

I like to take my flats to 195, wrap and then put them in to a cooler or cambro for a couple of hours... never had a dry one...

BTW, always fat cap up (I still wish we could have met kc...)
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
3# brisket flat BIG_DEANS_QUE Q-talk 7 01-04-2011 12:35 PM
Brisket Flat Question(Color oif the Meat) clone Q-talk 4 10-02-2010 08:37 AM
Need Help with first brisket....6.5# flat Philly-QueMaster Q-talk 16 04-07-2010 12:17 PM
Brisket Flat BBQWildcat Q-talk 3 07-17-2009 09:30 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:40 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts