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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-26-2007, 08:12 PM | #1 |
Quintessential Chatty Farker
Join Date: 12-30-06
Location: Dalton Georgia
Name/Nickname : Bobby
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Ok, Someone tell me the best way to prepare
a flat.
I haven't cooked much brisket, Ok one once. I have 5 trays to prepare this Sunday and I want to add this to them. But only if you Brothers come through for me like you always have. How should it be served? presented etc. Your inputs is, as alway's appreciated very much. BfL Bobby |
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03-26-2007, 08:40 PM | #2 |
is One Chatty Farker
Join Date: 11-21-06
Location: Wichita, KS
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What smoker do you have and how did you prepare it the last time? Do you just have the flats or are the whole briskets with the point still attached?
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Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device. |
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03-26-2007, 08:45 PM | #3 |
Quintessential Chatty Farker
Join Date: 12-30-06
Location: Dalton Georgia
Name/Nickname : Bobby
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See right there show's you what I know about brisket. Last one I bought at sams, applied rub and smoked around ten hours. Then sliced.
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03-26-2007, 09:02 PM | #4 |
is One Chatty Farker
Join Date: 11-21-06
Location: Wichita, KS
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Sam's generally have Choice Brisket Flats trimmed. I personally would geta whole brisket. You can usually get them at Wal-Mart. The point will be much thicker and there will be alot mor fat around the point and on one complete side of the flat. Time is hard to tell because of size of the brisket. I would generally look at a 5-3-2 method or something around there. What smoker do you have?
Also check this thread out. http://www.bbq-brethren.com/forum/sh...hlight=Turning
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Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device. |
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03-26-2007, 09:12 PM | #5 |
Quintessential Chatty Farker
Join Date: 12-30-06
Location: Dalton Georgia
Name/Nickname : Bobby
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I use a Landmann off-set and two charbroil electric water smokers
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03-26-2007, 09:23 PM | #6 | |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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Quote:
How do you want to present it? Pulled, sliced, chopped, burnt ends?
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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03-26-2007, 09:27 PM | #7 |
Full Fledged Farker
Join Date: 07-13-06
Location: South Indy
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I vote that we have a pictorial of this smoke.
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WCM Brinkman Pitmaster Deluxe Smokin Tex |
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03-27-2007, 06:19 AM | #8 |
Quintessential Chatty Farker
Join Date: 12-30-06
Location: Dalton Georgia
Name/Nickname : Bobby
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Pictures will be posted going to hide wife's camera so she won't be able to take with her this trip. Or I will have to buy a cheapo to do the job,
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03-27-2007, 06:37 AM | #9 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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I re-read your 1st post. It looks like you are doing a flat only, and then need to put that on 5 trays to take to the neighbors. Right?
I would cook it at 225. When the internal temp gets to 165, maybe add some beef broth and foil it up real good. Take it to 190-195 then move to a cooler and wrap the foiled brisket in a towel to rest for a few hrs. Since it is a flat, you will want to slice it thin, and serve with sauce on the side. Edit: I am sure you know but need to add ...slice across the grain Hope this helps.
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Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 Last edited by bowhnter; 03-27-2007 at 07:39 AM.. Reason: needed to add |
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03-27-2007, 09:37 AM | #10 |
Knows what a fatty is.
Join Date: 09-24-06
Location: Bonanza, TX
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I agree with bowhunter, but I would also add an injection of beef broth and veggie oil just to add moisture to the inside of the flat.
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Kevin WEBER SMOKY MOUNTAIN CG PRO/SFB W/ROTISS (traded it for a set of golf clubs) Smokey Joe Silver Coleman for grilling Turkey Fryer/Crawfish Boiler [URL]http://www.myspace.com/turkeycreekbbq[/URL] |
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03-27-2007, 11:04 AM | #11 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I got brisket flats a couple of weeks ago at Sam's and was surprised to see they were CAB. They were pretty great, too!
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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03-27-2007, 11:33 AM | #12 | |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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Quote:
Tony
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Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
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03-27-2007, 12:11 PM | #13 | |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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Quote:
I don't care much for it pulled. Too stringy. I like to slice the flat thin and chop the point for chopped beef sandwiches.
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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03-27-2007, 12:47 PM | #14 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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This happened accidently on my first attempt at a trimmed flat. It was good but I was aiming for slicing.
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03-27-2007, 03:47 PM | #15 | |
is one Smokin' Farker
Join Date: 07-18-06
Location: Southeast Missouri
Name/Nickname : Mooner
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Quote:
You can inject with moores marinade or Dales sauce (if you have those at your market) but for the first time I would just leave it be. Next, smear the whole thing with olive oil and cover both sides liberally with your favorite rub. Leave it sit on the counter for an hour at least to warm up. Throw it on a 225-230 smoker with hickory (light blue smoke) at all times. I only use 1 or 2 chunks at a time. Insert a probe into the thickest part of the FLAT (do not go through the point because it reads at a different temp). I would only apply smoke during the frist 4-6 hours of cooking. briskets absorb smoke like a sponge. Much more than Butts do so it's very easy to oversmoke. Cook fat cap down (somebody's gonna yell) until the internal temp reaches 190 about 1 and 1/2 hours per pound. I don't spray it or anything but you can if you like. Remove the thing and wrap tightly with heavy duty aluminum foil. Place it in a cooler for at least 3 hours (4-5 is better). It will continue to soften and cook inside the cooler but this keeps it from drying out as opposed to you leaving it on a cooker. Now this thing will hold like this for about 7 or 8 hours and still be warm. When your ready to eat, cut the point off the flat and shred or cut it into burnt ends. next slice the flat against the grain, each peice about the width of a number 2 pencil. It will be as tender and juicy as you can get. Use the juice in the foil and pour it back over the cut slices. mmmmmm Good!!! Lord knows I spent a lot of money screwing these up so I always love to learn new things. So far though, this is the best way I have done it yet. Godspeed!!
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MOFO Chapter Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker |
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