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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 10-08-2009, 01:35 PM   #1
TrustTheDust
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Default Brisket, no fat cap.

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?
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Unread 10-08-2009, 02:02 PM   #2
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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.
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Unread 10-08-2009, 02:06 PM   #3
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Crock Pot.
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Unread 10-08-2009, 02:20 PM   #4
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Ouch!
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Crock Pot.
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Unread 10-08-2009, 02:31 PM   #5
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Crock pot? That's no fun... :)
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Unread 10-08-2009, 02:36 PM   #6
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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.
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Unread 10-08-2009, 03:23 PM   #7
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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 . . .

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Unread 10-08-2009, 03:27 PM   #8
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I definitely recommend the pan for trimmed flats - super juicy!
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Unread 10-08-2009, 03:27 PM   #9
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Marinate overnight in Stubbs Beef Marinade...
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Unread 10-08-2009, 04:12 PM   #10
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lovin' the ideas.
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Unread 10-08-2009, 05:35 PM   #11
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Quote:
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Marinate overnight in Stubbs Beef Marinade...
Haven't used that in a long time but I remember it to be good.
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Unread 10-08-2009, 07:52 PM   #12
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Wrap it in bacon, everyone knows that wrapping in bacon improves everything. Or go with the pan, that would work.
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Unread 10-08-2009, 11:06 PM   #13
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I would do everything everyone suggested and I would also let it rest for a little while. Like a big O'steak.
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Unread 10-08-2009, 11:33 PM   #14
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Quote:
Originally Posted by dmprantz View Post
Crock Pot.
This is a BBQ Forum! I am sure there is a crock pot forum...somewhere else.
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Unread 10-08-2009, 11:36 PM   #15
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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 .
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