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Unread 09-19-2010, 06:26 PM   #1
Cre-B-Ce
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Default Angus Choice Flat

Picked up an 8 lb. angus choice flat at Sam's yesterday. Rubbed it down with Bovine Bold then topped it off with kosher salt and pepper. Put it on the drum and cooked it at 275-300. Pulled it off at 212 and wrapped it for a 2 hour rest. I've said this a bunch, but this was probably the best one yet. It was so tender and juicy. As Myron would say, it was so good it'll make your tongue wanna beat your brains out.



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Unread 09-19-2010, 06:30 PM   #2
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That looks great...............
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Unread 09-19-2010, 06:30 PM   #3
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Awesome!
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Unread 09-19-2010, 07:43 PM   #4
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Be looking fine
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Unread 09-19-2010, 07:49 PM   #5
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thats lookin great. How did you keep the bark from getting black on the drum? Mine always come out real dark.
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Unread 09-19-2010, 08:11 PM   #6
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Just a suggestion, but it might have to do with the wood your using. I know cherry will make a brisket get really dark.
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Unread 09-19-2010, 08:15 PM   #7
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Good looking brisket!!
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Unread 09-19-2010, 08:21 PM   #8
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WOW! Looks great!
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Unread 09-19-2010, 08:28 PM   #9
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Looks awesome!
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Unread 09-19-2010, 10:14 PM   #10
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Wow, great smoke ring!
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Unread 09-19-2010, 10:34 PM   #11
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Quote:
Originally Posted by Mark Stanton View Post
thats lookin great. How did you keep the bark from getting black on the drum? Mine always come out real dark.
When I cook a flat on the drum, I cook it in a pan. I also use pecan, which doesn't give you a real dark bark as long as you don't over do it. Flats don't usually have all the extra fat that a packer has, so cooking it in a pan retains every bit of juice. I cook them to about 175 then cover the pan with foil. I pull it when it probes tender. This one got tender about 212. I then remove it from the pan and wrap in foil with the juice. I then wrap 2 beach towels around it and let it rest for about 2 hours. You really don't need a cooler. It will stay hot that way for hours.
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Unread 09-19-2010, 11:22 PM   #12
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Gorgeous! Simply Gorgeous!
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