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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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10-08-2009, 01:35 PM
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#1 |
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Full Fledged Farker
Join Date: 08-29-09
Location: Prairie Village, KS
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Brisket, no fat cap.
The GF brought home a brisket last night from the grocery store pre-trimmed. (super trimmed flat) Which equals no fat cap. So, thankfully i don't have to make that decision! *Phew!*
My question is, should I cook it any different than the normal open then foil then cooler method? Possibly thinking about smoking it in a pan to retain juices. Thoughts? |
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10-08-2009, 02:02 PM
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#2 |
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is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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throw that puppy in a pan, disposable preferably, salt and pepper, maybe even cook it on a bed of onions and carrots, little bit of beef broth and cover the flat with bacon. food processor up all the juices and veggies and bacon for gravy.
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L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel |
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10-08-2009, 02:06 PM
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#3 |
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is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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Crock Pot.
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10-08-2009, 02:20 PM
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#4 | |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Ouch!
Quote:
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10-08-2009, 02:31 PM
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#5 |
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Full Fledged Farker
Join Date: 08-29-09
Location: Prairie Village, KS
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Crock pot? That's no fun... :)
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10-08-2009, 02:36 PM
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#6 |
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On the road to being a farker
Join Date: 09-25-09
Location: San Antonio Texas. Yeah Baby!
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cook it as you normally would. be sure to keep your temp in check. i just did 18 flats yesterday and no problems. personally i do not foil and i pull off at around 170 degrees F. also since it might make a difference, i cook on an offset stick burner. don't know how that would change with an upright.
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10-08-2009, 03:23 PM
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#7 |
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is One Chatty Farker
  
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
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I used to cook brisket on the grate - then I tried it in a pan. The pan works great and exactly how you think it would - it helps retain the juices. I've cooked the last three briskets I've made in a pan.
But of course, it never really happened since I don't have photos . . . 
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
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10-08-2009, 03:27 PM
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#8 |
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Full Fledged Farker
Join Date: 07-30-09
Location: Alexandria, LA
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I definitely recommend the pan for trimmed flats - super juicy!
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10-08-2009, 03:27 PM
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#9 |
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somebody shut me the fark up.
  
Join Date: 04-02-09
Location: San Antonio, TX
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Marinate overnight in Stubbs Beef Marinade...
__________________
Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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10-08-2009, 04:12 PM
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#10 |
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Full Fledged Farker
Join Date: 08-29-09
Location: Prairie Village, KS
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lovin' the ideas.
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10-08-2009, 05:35 PM
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#11 | |
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Full Fledged Farker
Join Date: 07-30-09
Location: Alexandria, LA
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Quote:
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10-08-2009, 07:52 PM
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#12 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Wrap it in bacon, everyone knows that wrapping in bacon improves everything. Or go with the pan, that would work.
__________________
[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] |
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10-08-2009, 11:06 PM
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#13 |
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On the road to being a farker
Join Date: 08-17-08
Location: LaGrange, KY
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I would do everything everyone suggested and I would also let it rest for a little while. Like a big O'steak.
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Perry Brothers and Sons BBQ/Moonswiners |
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10-08-2009, 11:33 PM
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#14 | |
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Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Quote:
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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 |
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10-08-2009, 11:36 PM
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#15 |
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Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Last year at the Midwest Bash, brother Andy (HoDeDo) gave a lesson on trimming a brisky. He removed all of the fat before cooking
 . It came out great  .
__________________
Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks  UDS 075 UCB WSM and a bunch of other stuff. |
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