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View Full Version : 2 pound brisket flat moist?!?!


Dil950
12-09-2015, 10:34 PM
After cooking packer after packer recently, I decided to take a break from smoking...that lasted 3 days. So decided to cook up a rack of st louis cut ribs. Since there was still available real estate on the smoker, decided to grab a 2 pound flat.

Started the cook around 12:30 @240 deg and went back to work. When I got back around 5:00, wrapped it in foil. Figured it would take another 2 or 3 hours. Decided to check on how it was going at 6:40 and the probe just went straight through like butter. It read 212 deg on the thermapen, which made me think i overcooked it. After resting it for an hour started slicing. This was probably one of the best briskets i've ever cooked. Tenderness was perfect and moist.

To sum it up..one of my best cooks was a 2 pound brisket flat, cooked to 212 degrees in 6 hours. Seems to go opposite of every bbq conventional wisdom out there haha.

http://i1044.photobucket.com/albums/b447/dil950/77547cc9-0274-4e8a-94f0-f8dd853ff325_zps5oiem8wc.jpg

pjtexas1
12-09-2015, 10:51 PM
Looks perfect.

rikun
12-10-2015, 12:23 AM
How did you manage to find such a small flat :shocked: ?

I cook a lot of flats, usually they are in the 5.5 - 8.5 pounds a piece.

I also cook them hot and fast, and more often than not they end up being a tad over 210 F internal (although I don't really check the temps).

Dil950
12-10-2015, 12:35 AM
The supermarket cuts full flats into smaller ones. Cant really complain since when i first moved to the area they didnt carry any brisket at all.

cheez59
12-10-2015, 12:49 AM
The little brisket looks great. I'm pretty sure I could eat the whole thing.:biggrin1:

mattmountz94
12-10-2015, 05:29 AM
I need to make some brisket asap

phil c
12-10-2015, 05:41 AM
Yum!

fuzzy1626
12-10-2015, 06:01 AM
Nice smoke ring. Looks great. When the market cuts the flat into smaller pieces, do they still label it a flat?

JohnnyB
12-10-2015, 06:09 AM
I noticed those at my local supermarket. They were still labeled brisket flats, at $6.99/lb. Right next to those, were the boneless New York sirloin steaks...at $3.99/lb. So 20 lbs of steak later, im fairly happy.

dport7
12-10-2015, 06:14 AM
The pic looks great, glad it worked out for you.

Dil950
12-10-2015, 07:42 AM
Nice smoke ring. Looks great. When the market cuts the flat into smaller pieces, do they still label it a flat?

Not going to lie. Its pretty much a ripoff. They have em in those foam trays for steak and label them flats. They will sell you the full vac packed flat, if requested, but no difference in price/pound. So its a 40 dollar flat at that point. Now days theres a better supply at costco and i have a RD card. But sometimes i dont feel like making the drive so 2-3 lb flat it is haha.