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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 08-05-2010, 07:45 PM   #1
kylersk
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Default 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?
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Unread 08-05-2010, 08:13 PM   #2
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I would smoke it! Watch your temps so you don't over do it.
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Unread 08-05-2010, 08:15 PM   #3
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Without a doubt, smoke it and then eat it.
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Unread 08-05-2010, 08:22 PM   #4
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Grind it for burgers or smoke it for Chili. 4 lbs will be hard to keep moist.
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Unread 08-05-2010, 08:47 PM   #5
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Homemade corned beef or pastrami!
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Unread 08-05-2010, 09:08 PM   #6
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Is it one of those super trimmed jobs you buy at the grocery store?
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Unread 08-05-2010, 11:37 PM   #7
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Quote:
Originally Posted by TrustTheDust View Post
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!
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Unread 08-05-2010, 11:49 PM   #8
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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
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Unread 08-06-2010, 10:31 AM   #9
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Quote:
Originally Posted by Moose View Post
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
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Unread 08-06-2010, 02:55 PM   #10
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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
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Unread 08-06-2010, 03:23 PM   #11
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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?
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Unread 08-06-2010, 03:33 PM   #12
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Wrap it in foil as soon as it gets to 140F and finish cooking.
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Unread 08-06-2010, 04:16 PM   #13
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Brine it and make pastrami. mmm
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Unread 08-06-2010, 04:56 PM   #14
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Quote:
Originally Posted by Moose View Post
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....
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Unread 08-14-2010, 06:22 PM   #15
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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. ;)
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