Brisket w/no fat cap?

M

Mtnsmoke

Guest
Opened up meat order to find brisket trimmed down to the meat with no cap. Should I cook this like I normaly cook brisket or will I need to change strategy?
 
i would wrap it in bacon to get some fat into the meat let us know how you do it .
 
Seems to me that you have a flat. There are a ton of links on this forum on how to smoke it..but I'd guess, season like you would a full packer, and halve the time. Make sure to check how it's doing.

The Pros: Flats are easier to slice by far.

The Cons: Not much fat.

Smoke it 'n slice it. I'd guess about 8 hours.
 
Pork I trim all the fat cap off, since I'm cooking low temp. I'd cook it to 160 and wrap with foil.
 
I agree....I'm still thinking it's a flat. I have a harder time cooking flats right than full packers. I'll stand by what I said before...season, smoke for about half the time of a full...slice and enjoy. :)
 
Frank Sacco said:
Are you microwaving that brisket in 8 hours? I know I wouldn't give a time to someone without knowing meat weight and cooking temps.
Click to expand...

Well, like I said..I'm guessing it's a flat. My full packers are done in about 13-15 hours. I said half the time....as a guess...at smoking temp...220-250ish..you have a better time or suggestion? If you'd like, I'll put a whole time-temp graph here.
 
Oh, and...from the OP. ' Should I cook this like I normaly cook brisket or will I need to change strategy?' seemed like a question I could answer. He knows it's a brisket...I'm just giving my experience.
 
Just cook it the same as you would with fat. Hodedo "Andy" is the master of the fatless brisket. He cooked one at the bash last year and it was awesome. Maybe he will chime in.
 
BFoster said:
I agree....I'm still thinking it's a flat. I have a harder time cooking flats right than full packers. I'll stand by what I said before...season, smoke for about half the time of a full...slice and enjoy. :)
Click to expand...
:confused:
 
Meat Burner said:
:confused:
Click to expand...

Why is that confusing? Smoke it like you'd smoke any other brisket you've done...at the same temperatures. It should finish earlier than you're used to. Check with either temperature or touch/probe..and slice it.
 
BFoster said:
Oh, and...from the OP. ' Should I cook this like I normaly cook brisket or will I need to change strategy?' seemed like a question I could answer. He knows it's a brisket...I'm just giving my experience.
Click to expand...

I may have come across wrong. Please take no offense. My experiences with brisket cooks may or may not be as in depth as yours. However, when cooking briskets many factors come into play. Grade of beef, weight, cooking temp. I've cooked 9 lbs flats for 14 hrs in my WSM. I've also cooked 17lbs packers in the spicebox in record time. So even the pit is a factor. I thought it was a bit premature to suggest a time frame on a cook without knowing the other factors. In this case the only fact we know is he has a naked brisket on hand and doesn't know what to do with it!!

My recommendation would be to season to your liking, Wrap with thick cut bacon. Cook at 225-235 for 1-1.5 hrs per pound. Cook till "fork tender".
Second option may be to cook a high temp brisket cook.
 
Frank Sacco said:
I may have come across wrong. Please take no offense. My experiences with brisket cooks may or may not be as in depth as yours. However, when cooking briskets many factors come into play. Grade of beef, weight, cooking temp. I've cooked 9 lbs flats for 14 hrs in my WSM. I've also cooked 17lbs packers in the spicebox in record time. So even the pit is a factor. I thought it was a bit premature to suggest a time frame on a cook without knowing the other factors. In this case the only fact we know is he has a naked brisket on hand and doesn't know what to do with it!!

My recommendation would be to season to your liking, Wrap with thick cut bacon. Cook at 225-235 for 1-1.5 hrs per pound. Cook till "fork tender".
Second option may be to cook a high temp brisket cook.
Click to expand...


I agree with that Frank...except for the 'fork tender' part. I don't do high temp cooks but I realize they work. I guess I was just answering the question on what 'I'd' do...which would be scramble and fix it. Fortunately, I've been there a few times. I dig my WSM's...still getting used to my 22.5. I'll have that thing dialed in soon though.

Bacon has never been my thing, heck...bacon costs more than the meat you're cooking. ;-)


-Brian
 
CrimsonSmoke said:
Just cook it the same as you would with fat. Hodedo "Andy" is the master of the fatless brisket. He cooked one at the bash last year and it was awesome. Maybe he will chime in.
Click to expand...

Amen to that! He trimmed that flat down to no fat at all :eek:. I just couldn't believe what I was seeing. The next morning made me a believer. I still haven't had the nerve to try it myself, but that day is approaching :biggrin:.
 
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