Quick Brisket Question

DavidEHickey · Oct 23, 2008

I went to the local Sams club and was going to buy a brisket "want to make some brisket Chili this weekend" and the biggest one I found was about 8 pounds. It was the flat. They did not sell the whole brisket. Even at 8 pounds it seemed like it was so thin maybe an inch to inch and a half thick thru a majority of it I was worried it would dry out to quickly. Is this normal or should I look for a whole brisket and not just the flat?

Thanks
David Hickey

BBQ Grail · Oct 23, 2008

That sounds like a normal trimmed flat.

Did you ask the butcher at Sam's for a whole packer? I buy them all the time from Sams. I like to have some point and flat in my brisket chili.

Bigmista · Oct 23, 2008

Ask for the whole packer. It's rare to find a thick flat these days.

aks801 · Oct 23, 2008

Sounds like a nice flat to me!

PaSmoker · Oct 23, 2008

If your gonna do chili anyway...pull it a little early....maybe at 170-175....should get all the smoke flavor by them....cut up and finish cooking in the chili...

BBQ Grail · Oct 23, 2008

PaSmoker said:
If your gonna do chili anyway...pull it a little early....maybe at 170-175....should get all the smoke flavor by them....cut up and finish cooking in the chili...

Now that's the ticket!

Bigmista · Oct 23, 2008

Don't forget to Deglaze!

DavidEHickey · Oct 23, 2008

Can I use Rum and Coke instead of Miller to deglaze? Problem with pulling early and letting it finish in the Chili is I want to eat Brisket Saturday and Chili Sunday. So I'll have to cook it all the way thru for Sat dinner. Thanks for the help. I figured it was probably normal. Guess thats why they call it the flat! And I exagerated a little I meant the meat was about 1 to 1 1/2 inches thick. That did not count the fat cap.

Bacon · Oct 23, 2008

SAM's around here only sells whole packers. Bought an 18 lb'er last month sometime. Never made brisket chili though. For some odd reason I feel I will.

CajunSmoker · Oct 24, 2008

Our Sam's sells both packers and flats. The packers are Select grade and the flats are Choice

monty3777 · Oct 24, 2008

Sometimes my Sam's doesn't have the packers out on display - why???? The last 2 times I've been there I have had to ask the butcher to get me one. And hey presto one show up!

Jorge · Oct 24, 2008

DavidEHickey said:
Can I use Rum and Coke instead of Miller to deglaze? Problem with pulling early and letting it finish in the Chili is I want to eat Brisket Saturday and Chili Sunday. So I'll have to cook it all the way thru for Sat dinner. Thanks for the help. I figured it was probably normal. Guess thats why they call it the flat! And I exagerated a little I meant the meat was about 1 to 1 1/2 inches thick. That did not count the fat cap.

Cook two, and pull one early. My work here is done:wink:

Divemaster · Oct 24, 2008

PaSmoker said:
If your gonna do chili anyway...pull it a little early....maybe at 170-175....should get all the smoke flavor by them....cut up and finish cooking in the chili...

Either that or smoke up a nice big chuckie!!! I've got a 17 pounder sitting in the freezer for the next time I get Bubbette going....

CajunSmoker said:
Our Sam's sells both packers and flats. The packers are Select grade and the flats are Choice

Actually, the last time I bought a case of packers they were CAB Prime....

Quick Brisket Question

DavidEHickey

Full Fledged Farker

BBQ Grail

somebody shut me the fark up.

Bigmista

somebody shut me the fark up.

aks801

is Blowin Smoke!

PaSmoker

is one Smokin' Farker

BBQ Grail

somebody shut me the fark up.

Bigmista

somebody shut me the fark up.

DavidEHickey

Full Fledged Farker

Bacon

is Blowin Smoke!

CajunSmoker

is One Chatty Farker

monty3777

is Blowin Smoke!

Jorge

somebody shut me the fark up.

Divemaster

somebody shut me the fark up.

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