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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.


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Unread 10-04-2006, 07:57 PM   #1
BrianBinOR
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Default Fixing a Flat

Back when I was "cutting my teeth" on my Brinkmann "R2D2", All I ever barbecued when doing brisket was smaller portions. Once I upgraded to a bigger horizontal smoker, I also graduated to smoking full-sized briskets. But now that I'm a student instead of an employee, I have to watch the budget a bit more. Today I picked up a very nice brisket flat, and I plan on cooking it this weekend. My question is, are there any considerations that need to be addressed when smoking a flat as opposed to the whole brisket? I recall that back in the early days, my efforts at brisket wre good, but just didn't stack up to my more recent efforts. I'm sure some of that has to do with the quality of smoker, and a lot of it has to do with the things I've learned since then ablout temperature, marinades, etc. But what part of that has to do with the difference in the two cuts?

PS

I love wifey's payday. I was also able to pick up a pork shoulder, and as per the recommendation of my brethren, I'm going to try the Smoke & Spice recipe fo The Renowned Mr. Brown.
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Unread 10-05-2006, 02:33 PM   #2
Mark
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Professionals fix flats from the inside of a tire with vulcanized patches. Those plug inserts should be used for temporary purposes.
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Unread 10-05-2006, 02:37 PM   #3
chad
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Quote:
Originally Posted by Mark
Professionals fix flats from the inside of a tire with vulcanized patches. Those plug inserts should be used for temporary purposes.
I actually thought the same thing, but I restrained myself!

When I used to do brisket flats I'd season them per usual and then put a layer of slice bacon over the top to keep everything moist.

Now, I inject all the briskets (flats or packers) - I don't know if I'd still do the bacon, but it sure was a nice addition to the cook and made fabulous BLT's!!
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Unread 10-05-2006, 02:48 PM   #4
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Do you brine, marinate or inject the flats. I had some of Adam Perry Lang's winning brisket from Hudson Valley, the texture was unreal. Still trying to figure if it was the meat, the cook, the cooker, the process or just a little of all of the above.
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Unread 10-05-2006, 11:00 PM   #5
willkat98
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I don't brine, marinate, or inject flats

Costco cryo flats up to 8# is all I can get.

Fat cap down

Pit temp 215 ish

Spray with apple juice, till internal 180, wrap in foil in pit to 195, cooler for hours

In fact, in 5 years, I never even cooked a point, so all my briskets have been done this method, and it seems to work fine
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Unread 10-06-2006, 04:26 PM   #6
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Quote:
Originally Posted by Wine & Swine
Do you brine, marinate or inject the flats. I had some of Adam Perry Lang's winning brisket from Hudson Valley, the texture was unreal. Still trying to figure if it was the meat, the cook, the cooker, the process or just a little of all of the above.
He probably dry aged it. The benefit of being exec chef for a steak house as well as a BBQ joint.
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