What to do with a 4ish# brisket flat?

kylersk · 08-05-2010, 07:45 PM

Will it still turn out ok if I smoke it? I'm guessing it wont take too long?

Captain P.J. · 08-05-2010, 08:13 PM

I would smoke it! Watch your temps so you don't over do it.

SmokeNride · 08-05-2010, 08:15 PM

Without a doubt, smoke it and then eat it.

WineMaster · 08-05-2010, 08:22 PM

Grind it for burgers or smoke it for Chili. 4 lbs will be hard to keep moist.

kyle corn · 08-05-2010, 08:47 PM

Homemade corned beef or pastrami!

TrustTheDust · 08-05-2010, 09:08 PM

Is it one of those super trimmed jobs you buy at the grocery store?

Moose · 08-05-2010, 11:37 PM

Quote:

Originally Posted by TrustTheDust

Is it one of those super trimmed jobs you buy at the grocery store?

That was a concern I had; if it has little to no fat cap, I'd grind it for burgers or chop it up for chili; otherwise it might be dry if you smoke it.

If it DOES have a nice fat cap, then smoke away!

T-Man · 08-05-2010, 11:49 PM

Ropa vieja.... A small amount of course... The other ingredients will give a meal for two with left overs.... Served with black beans and rice..... That will work

wildflower · 08-06-2010, 10:31 AM

Quote:

Originally Posted by Moose

That was a concern I had; if it has little to no fat cap, I'd grind it for burgers or chop it up for chili; otherwise it might be dry if you smoke it.

If it DOES have a nice fat cap, then smoke away!

had one like that last weekend, very little fat cap turned out dry

SmokeNSlow · 08-06-2010, 02:55 PM

I had an 8# flat with a fat cap that looked like the fat cap on a full packer cut. Cooked super fast and was still a bit dry even with the cap.

The middles made good slices and the rest was turned into chilli. I guess my point being, just be careful with it if you smoke it.

Then again, this was only my second brisket... So maybe this says more about the cook than the piece of meat

kylersk · 08-06-2010, 03:23 PM

Picked it up at costco. I've only done 2 briskets, and wanted to try another. Now that I brought it home, I'm really dissapointed in it. Ah well..

I was thinking about putting a layer of bacon over the top while I smoke it.. Thoughts?

theflints01 · 08-06-2010, 03:33 PM

Wrap it in foil as soon as it gets to 140F and finish cooking.

Mitch · 08-06-2010, 04:16 PM

Brine it and make pastrami. mmm

smoke-n-my-i's · 08-06-2010, 04:56 PM

Quote:

Originally Posted by Moose

That was a concern I had; if it has little to no fat cap, I'd grind it for burgers or chop it up for chili; otherwise it might be dry if you smoke it.

If it DOES have a nice fat cap, then smoke away!

I bought a 4 lb flat to "play" with at a comp. I am sure glad I did. The packer I cooked was shoe leather, and would not finish.... the flat got me 2nd place and $400 to boot. Not bad for a $12 piece of meat... I am now hooked on the smaller flats... angus that is.

Watch the meat temp. I wrapped mine at 160 degrees, and don't forget the "juice" when you wrap it. Cook to 190, pull and let rest in a hot cooler wrapped in newspapers, old towels etc. for at least 2 hrs.....

It should be great....

kylersk · 08-14-2010, 06:22 PM

Cooked up the brisket today. Put on smoker around 10 this morning, then went to local county fair. Once I got home, the brisket was at 180ish so I put it in an aluminum foil pan with some beef broth and covered. Did a few chores around house and finally checked brisket. It was just over 200. Pulled it and let it rest. Wow! It turned our awesome! Too bad I'm still stuffed from fair food. ;)

08-05-2010, 07:45 PM	#1
kylersk Full Fledged Farker Join Date: 03-30-09 Location: Minnesota Downloads: 0 Uploads: 0	What to do with a 4ish# brisket flat? Will it still turn out ok if I smoke it? I'm guessing it wont take too long? __________________ UDS, Large Green Egg, Weber Genisis, Weber Smokey Joe.

08-05-2010, 08:13 PM	#2
Captain P.J. Full Fledged Farker Join Date: 06-15-10 Location: Menomonie, WI Downloads: 0 Uploads: 0	I would smoke it! Watch your temps so you don't over do it. __________________ Extreme BBQ Trailer, Backwoods Competitor, 2- 22.5" WSM, 22.5" & 18.5" Weber kettles, 2 Smokey Joe's, Blue & Red Thermapens, KCBS CBJ, Captain PJ's BBQ

08-05-2010, 08:22 PM	#4
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Grind it for burgers or smoke it for Chili. 4 lbs will be hard to keep moist. __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

08-05-2010, 09:08 PM	#6
TrustTheDust Full Fledged Farker Join Date: 08-29-09 Location: Prairie Village, KS Downloads: 0 Uploads: 0	Is it one of those super trimmed jobs you buy at the grocery store? __________________ [URL="http://www.twitter.com/TrustTheDust"]@TrustTheDust[/URL] Bubba's Que Crew KCBS CBJ A Super Fast Orange Weber-310 UDS Smoking Grill Pen

08-05-2010, 11:49 PM	#8
T-Man Full Fledged Farker Join Date: 01-14-10 Location: South Louisiana Downloads: 0 Uploads: 0	Ropa vieja.... A small amount of course... The other ingredients will give a meal for two with left overs.... Served with black beans and rice..... That will work __________________ Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ...

08-05-2010, 08:15 PM	#3
SmokeNride Knows what a fatty is. Join Date: 04-26-10 Location: Milwaukee, WI Downloads: 0 Uploads: 0	Without a doubt, smoke it and then eat it.

08-05-2010, 08:47 PM	#5
kyle corn is one Smokin' Farker Join Date: 08-20-09 Location: Denton, Tx Downloads: 0 Uploads: 0	Homemade corned beef or pastrami!

08-06-2010, 02:55 PM	#10
SmokeNSlow Found some matches. Join Date: 07-10-10 Location: Overland Park, KS Downloads: 0 Uploads: 0	I had an 8# flat with a fat cap that looked like the fat cap on a full packer cut. Cooked super fast and was still a bit dry even with the cap. The middles made good slices and the rest was turned into chilli. I guess my point being, just be careful with it if you smoke it. Then again, this was only my second brisket... So maybe this says more about the cook than the piece of meat __________________ Country Smoker CS-570, Broil King Sovereign 70

08-06-2010, 03:23 PM	#11
kylersk Full Fledged Farker Join Date: 03-30-09 Location: Minnesota Downloads: 0 Uploads: 0	Picked it up at costco. I've only done 2 briskets, and wanted to try another. Now that I brought it home, I'm really dissapointed in it. Ah well.. I was thinking about putting a layer of bacon over the top while I smoke it.. Thoughts? __________________ UDS, Large Green Egg, Weber Genisis, Weber Smokey Joe.

08-06-2010, 03:33 PM	#12
theflints01 Knows what a fatty is. Join Date: 04-17-10 Location: Ravensdale, WA Downloads: 0 Uploads: 0	Wrap it in foil as soon as it gets to 140F and finish cooking.

08-06-2010, 04:16 PM	#13
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE Downloads: 0 Uploads: 0	Brine it and make pastrami. mmm

08-14-2010, 06:22 PM	#15
kylersk Full Fledged Farker Join Date: 03-30-09 Location: Minnesota Downloads: 0 Uploads: 0	Cooked up the brisket today. Put on smoker around 10 this morning, then went to local county fair. Once I got home, the brisket was at 180ish so I put it in an aluminum foil pan with some beef broth and covered. Did a few chores around house and finally checked brisket. It was just over 200. Pulled it and let it rest. Wow! It turned our awesome! Too bad I'm still stuffed from fair food. ;) __________________ UDS, Large Green Egg, Weber Genisis, Weber Smokey Joe.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Candidate question 4ish	ModelMaker	For the Board	14	11-17-2011 10:36 AM
3# brisket flat	BIG_DEANS_QUE	Q-talk	7	01-04-2011 12:35 PM
Need Help with first brisket....6.5# flat	Philly-QueMaster	Q-talk	16	04-07-2010 12:17 PM
Brisket Flat	BBQWildcat	Q-talk	3	07-17-2009 09:30 PM
Flat vs Whole Brisket?	smokinvic	Q-talk	6	06-17-2008 08:29 PM