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Unread 08-29-2013, 08:43 AM   #1
jimbonelson
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I will be cooking two beef flats September 7th.
need some new ideas on how to cook. Should I inject or not.
anybody want to share a good beef rub
and last time i cooked the flats to they were 155 degrees and let sit for a hour, is this the best way to go
thanks for your help in advance
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Unread 08-29-2013, 08:57 AM   #2
thunter
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If you cook the brisket flat low and slow, there is no need to inject. Cook it fat side up and it will baste itself. If you cook it fat side down, I would baste it a couple of time during the cook, but just the heat and smoke do very nicely. It's a longer cook but worth the wait in my opinion. As for the rub, I am a huge fan of Salt & Pepper only these days, but if you want to kick it up a notch, you can add some granulated garlic, granulated onion, and some brown sugar for a little sweetness.
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Unread 08-29-2013, 09:01 AM   #3
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Quote:
Originally Posted by jimbonelson View Post
I will be cooking two beef flats September 7th.
need some new ideas on how to cook. Should I inject or not.
anybody want to share a good beef rub
and last time i cooked the flats to they were 155 degrees and let sit for a hour, is this the best way to go
thanks for your help in advance

Are you talking about a brisket flat, Jim, or something else? A brisket flat at 155 internal would be very tough.
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Unread 08-29-2013, 09:08 AM   #4
Bludawg
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Unread 08-29-2013, 10:35 AM   #5
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The beef flat that i am cooking is about a 25 pound top round
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Unread 08-29-2013, 11:20 AM   #6
El Ropo
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If it's top round, I'd cook it till internal hits 130 and rest for an hour. That is far too lean to be taking past med rare.
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Unread 08-30-2013, 04:59 AM   #7
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Agree with El Ropo, 130° max. After resting it'll probably be like 140°.
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