ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-21-2014, 08:50 AM   #1
CarlWayne
is one Smokin' Farker
 
CarlWayne's Avatar
 
Join Date: 10-24-11
Location: Granbury, Texas
Downloads: 0
Uploads: 0
Default Thin brisket flats

Every time I go to buy a brisket packer the flats are normally super thin. Yes I would love to find one that is thicker but can't seem to find one. Has anyone ever folded the flat over a little bit to keep it from burning up quickly? I'm using a UDS so I'm getting direct heat. Any ideas or tips other than finding a thicker flat? I have never used a deflector by the way.
__________________
My real name is Clint. Weber Kettle 22.5. UDS. Working on offset smoker.
CarlWayne is online now   Reply With Quote


Unread 01-21-2014, 09:00 AM   #2
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

It isn't really burning up that is the issue IMO. It is just that a thinner flat has less meat (within the edges) so you end up with more hard meat by the time the center is probe tender. Wrapping a little earlier than you would with a thicker cut is how I deal with it. You can also separate the point and flat before cooking and cook the flat braised in a pan for chili, etc.
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Thermapen/ET-732 (2)/MOINK BALLER/TD Winner/KCBS
sliding_billy is online now   Reply With Quote


Unread 01-21-2014, 09:03 AM   #3
ButtBurner
Babbling Farker

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Downloads: 2
Uploads: 0
Default

I have had great luck placing smaller briskeys like that in a foil pan from the beginning of the cook

acts as a deflector, retains more of the juices

you wont get the same back on the bottom, I put it fat cap down

but its still great
__________________
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
https://www.facebook.com/pages/Michi...80?sk=timeline
http://www.gofundme.com/Michigan-CustomQue-Donate
ButtBurner is offline   Reply With Quote


Unread 01-21-2014, 10:08 AM   #4
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Do you have a knife??? Trim it before you cook it. All those thin parts make good Chili, Carne Grisada, Stew..... That is how I address the situation
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

Last edited by Bludawg; 01-21-2014 at 11:22 AM..
Bludawg is online now   Reply With Quote


Unread 01-21-2014, 10:30 AM   #5
Fwismoker
Quintessential Chatty Farker

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, indiana
Downloads: 0
Uploads: 0
Default

With regards to a diffuser i used to not use one but now i'm a big fan of them. A good one will let drippings still reach the coals but blend the direct heat. I have this one sitting on a shelf above my charcoal basket.

__________________
*** If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing.***
New Addition! Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
Fwismoker is offline   Reply With Quote


Unread 01-21-2014, 11:00 AM   #6
Smok'n n Joke'n
Full Fledged Farker

 
Smok'n n Joke'n's Avatar
 
Join Date: 11-09-10
Location: Pleasant View Tennessee
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bludawg View Post
Do you have a knife??? All those thin parts make good Chili, Carne Grisada, Stew..... That is how I address the situation
We have a winner!!!! ^^^^^
__________________
BBQ to Me.......
"Is about the Journey".... "Not the Destination"......From the Prep.....to the Cook......to the Table.......
Smok'n n Joke'n is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:55 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.