Weird Little Brisket cooked up great - Page 2

AustinKnight · 04-08-2013, 01:12 AM

Well done cook brotha, nice shots

---k--- · 04-08-2013, 09:51 AM

Quote:

Originally Posted by landarc

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.

landarc · 04-08-2013, 12:14 PM

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.

ClintHTX · 04-08-2013, 04:25 PM

I love some brisket and that looks good!

NorthwestBBQ · 04-08-2013, 06:45 PM

Amazing. Well done, bro.

caliking · 04-08-2013, 08:31 PM

Tasty! I would love to find just points to cook... the flat screws it up for me

landarc · 04-08-2013, 08:39 PM

Quote:

Originally Posted by caliking

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.

nucornhusker · 04-08-2013, 10:23 PM

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.

landarc · 04-08-2013, 10:30 PM

I did try it on Roasted Red taters, and it was excellent

tish · 04-08-2013, 10:37 PM

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.

barney jr · 04-09-2013, 12:05 AM

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.

beercuer · 04-09-2013, 03:35 AM

Get in my belly! I'm with ya, Bob... give me the point.

04-08-2013, 01:12 AM	#16
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Name/Nickname : D	Well done cook brotha, nice shots __________________ Pitmaker Magnum Snipper * UDS* Copper Kettle

04-08-2013, 12:14 PM	#18
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]
	1 members found this post helpful.

04-08-2013, 04:25 PM	#19
ClintHTX is One Chatty Farker Join Date: 10-24-11 Location: Granbury, Texas	I love some brisket and that looks good! __________________ Stick burner.

04-08-2013, 08:31 PM	#21
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX	Tasty! I would love to find just points to cook... the flat screws it up for me __________________ [FONT=Arial Narrow][B]EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| [COLOR=red]Ladybug[/COLOR] SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] \| SJG smoker mod \| Simpsons SJS \| [COLOR=black]Simpsons[/COLOR] OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| [COLOR=green]LBGE \| sbge \| [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT]

04-08-2013, 10:23 PM	#23
nucornhusker Babbling Farker Join Date: 08-29-11 Location: Lincoln, NE	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. __________________ Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller

04-08-2013, 06:45 PM	#20
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Amazing. Well done, bro.

04-08-2013, 10:30 PM	#24
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I did try it on Roasted Red taters, and it was excellent __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-08-2013, 10:37 PM	#25
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	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. __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

04-09-2013, 12:05 AM	#26
barney jr Full Fledged Farker Join Date: 07-13-12 Location: eureka,ca	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. __________________ Weber 22" performer & old school 22" Weber kettle Remember to check our monthly free bottle giveaway in the Brethern sales forum under Ted & Barney's.

04-09-2013, 03:35 AM	#27
beercuer Full Fledged Farker Join Date: 02-28-13 Location: Riverside, CA	Get in my belly! I'm with ya, Bob... give me the point. __________________ Got beer???