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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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04-28-2009, 11:18 AM | #1 |
Is lookin for wood to cook with.
Join Date: 04-17-09
Location: Manassas, Virginia
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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?
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04-28-2009, 11:20 AM | #2 |
is one Smokin' Farker
Join Date: 12-22-07
Location: Sacramento, CA
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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.
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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] |
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04-28-2009, 11:23 AM | #3 |
Babbling Farker
Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
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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...
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Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip: |
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04-28-2009, 11:51 AM | #4 |
Is lookin for wood to cook with.
Join Date: 04-17-09
Location: Manassas, Virginia
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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.
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04-28-2009, 03:10 PM | #5 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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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.
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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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04-28-2009, 06:21 PM | #6 |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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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....
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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!! |
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04-28-2009, 07:11 PM | #7 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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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...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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04-28-2009, 07:24 PM | #8 | |
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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04-28-2009, 10:03 PM | #9 |
Is lookin for wood to cook with.
Join Date: 04-17-09
Location: Manassas, Virginia
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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!
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04-28-2009, 10:08 PM | #10 | |
is one Smokin' Farker
Join Date: 12-22-07
Location: Sacramento, CA
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Quote:
__________________
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] |
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04-28-2009, 10:44 PM | #11 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Since I started cooking flats using the High Heat method none have been dry. Check out kickass's sight or tvwbb.
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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 |
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04-29-2009, 12:33 PM | #12 | |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Quote:
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!!
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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!! |
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04-29-2009, 01:41 PM | #13 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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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...)
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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. |
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