Brisket, no fat cap.

TrustTheDust · Oct 8, 2009

The GF brought home a brisket last night from the grocery store pre-trimmed. (super trimmed flat) Which equals no fat cap. So, thankfully i don't have to make that decision! *Phew!*

My question is, should I cook it any different than the normal open then foil then cooler method? Possibly thinking about smoking it in a pan to retain juices. Thoughts?

early mornin' smokin' · Oct 8, 2009

throw that puppy in a pan, disposable preferably, salt and pepper, maybe even cook it on a bed of onions and carrots, little bit of beef broth and cover the flat with bacon. food processor up all the juices and veggies and bacon for gravy.

dmprantz · Oct 8, 2009

Crock Pot.

Bbq Bubba · Oct 8, 2009

Ouch!

dmprantz said:
Crock Pot.

TrustTheDust · Oct 8, 2009

Crock pot? That's no fun...

n2dabluebbq · Oct 8, 2009

cook it as you normally would. be sure to keep your temp in check. i just did 18 flats yesterday and no problems. personally i do not foil and i pull off at around 170 degrees F. also since it might make a difference, i cook on an offset stick burner. don't know how that would change with an upright.

QansasjayhawQ · Oct 8, 2009

I used to cook brisket on the grate - then I tried it in a pan. The pan works great and exactly how you think it would - it helps retain the juices. I've cooked the last three briskets I've made in a pan.

But of course, it never really happened since I don't have photos . . .

:roll:

Jet2 · Oct 8, 2009

I definitely recommend the pan for trimmed flats - super juicy!

chambersuac · Oct 8, 2009

Marinate overnight in Stubbs Beef Marinade...

TrustTheDust · Oct 8, 2009

lovin' the ideas.

Jet2 · Oct 8, 2009

chambersuac said:
Marinate overnight in Stubbs Beef Marinade...

Haven't used that in a long time but I remember it to be good.

landarc · Oct 8, 2009

Wrap it in bacon, everyone knows that wrapping in bacon improves everything. Or go with the pan, that would work.

Lippy · Oct 9, 2009

I would do everything everyone suggested and I would also let it rest for a little while. Like a big O'steak.

Meat Burner · Oct 9, 2009

dmprantz said:
Crock Pot.

This is a BBQ Forum! I am sure there is a crock pot forum...somewhere else.:mrgreen:

Rookie'48 · Oct 9, 2009

Last year at the Midwest Bash, brother Andy (HoDeDo) gave a lesson on trimming a brisky. He removed all of the fat before cooking

. It came out great :-D.

Mitch · Oct 9, 2009

dmprantz said:
Crock Pot.

What is this term....."crock pot"?

TrustTheDust · Oct 9, 2009

Rookie'48 said:
Last year at the Midwest Bash, brother Andy (HoDeDo) gave a lesson on trimming a brisky. He removed all of the fat before cooking . It came out great :-D.

in pan or out of pan??

blues_n_cues · Oct 9, 2009

pastrami....

Brisket, no fat cap.

TrustTheDust

Full Fledged Farker

early mornin' smokin'

is Blowin Smoke!

dmprantz

is Blowin Smoke!

Bbq Bubba

somebody shut me the fark up.

TrustTheDust

Full Fledged Farker

n2dabluebbq

Knows what a fatty is.

QansasjayhawQ

is Blowin Smoke!

Jet2

Full Fledged Farker

chambersuac

somebody shut me the fark up.

TrustTheDust

Full Fledged Farker

Jet2

Full Fledged Farker

landarc

somebody shut me the fark up.

Lippy

Knows what a fatty is.

Meat Burner

Quintessential Chatty Farker

Rookie'48

Quintessential Chatty Farker

Mitch

is Blowin Smoke!

TrustTheDust

Full Fledged Farker

blues_n_cues

is Blowin Smoke!

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