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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-06-2019, 07:58 AM | #1 |
On the road to being a farker
Join Date: 12-26-09
Location: Overland Park, KS
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4th of July brisket fail...
Made my first run with our new Camp Chef Woodwind. Could not find a whole packer to save my life, ended up with a flat. Went in the smoke at 250. When I started checking for doneness, the edges probed easily, but the center did not. Two hours later, the center probed like butter, but the whole thing ended up way overcooked. I did not do a Texas crutch. Any thoughts as to where i went astray? Was I wrong to wait so long when the edges were already done?
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Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a Camp Chef Woodwind |
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07-06-2019, 08:05 AM | #2 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Flats don't have that nice fat insulation like a packer so maybe wrap next time. I always wrap with butcher paper when the temp of the flat is around 160-170.
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07-06-2019, 08:26 AM | #3 | |
Full Fledged Farker
Join Date: 03-01-17
Location: Pittsburgh, PA
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Quote:
Was that flat "USDA Choice" by chance?
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18 & 22in WSMs, KJ Classic, Rec Tec RT590, 22in Weber Kettle, Otto Wilde, CampChef FTG600. |
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07-06-2019, 12:32 PM | #4 |
On the road to being a farker
Join Date: 12-26-09
Location: Overland Park, KS
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It was a prime. But, I agree, it was probably a simply uphill battle to begin with.
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Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a Camp Chef Woodwind |
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07-06-2019, 12:44 PM | #5 |
Full Fledged Farker
Join Date: 02-01-19
Location: Texas
Name/Nickname : Big C
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No failure, only learning opportunities. Except for the brisket I did back in March. That was a fail. But it does sound like you had your work cut out for you smoking just a flat. I'm still a brisket newbie but the flat always gives me fits, particularly the middle.
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[B]3/8" Pipe Custom Offset Smoker - "Ol' Reliable" #22 Jumbo Old Smokey Charcoal Grill - "Long Tall Sally"[/B] Red Oak is still Oak :cool: |
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07-06-2019, 12:50 PM | #6 |
is Blowin Smoke!
Join Date: 06-18-12
Location: Down the Shore!!!
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A lot of people including myself smoked a flat as their first brisket because that was all they could find. Find a good butcher or meat distributor that sells to the public in your area to get packers. My wife was able to save my early brisket attempts by braising the brisket in beef broth or throwing it in the pressure cooker with beef broth.
Your next one will be better! Chris
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WSM 18 & 22, Performer 22, Genesis 330, Smokey Joe, Q100, Daniel Boone Last edited by Shadowdog500; 07-06-2019 at 02:18 PM.. |
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07-06-2019, 02:13 PM | #7 |
is one Smokin' Farker
Join Date: 05-18-15
Location: Chicago
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My first brisket cook was also a flat...
and it was terrible. I'm talking, "Order a pizza!" terrible. So have faith and have fun. Keep trying and learn, learn, learn.
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Primo Jr., Weber 22.5 OTG w/Rotisserie & Vortex, DigiQ DX2, Thermapen, KCBS |
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07-06-2019, 09:23 PM | #8 |
Found some matches.
Join Date: 02-07-19
Location: Smyrna Delaware
Name/Nickname : Jon
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There is no such thing as a “brisket fail.” Nope, no such thing. There is however brisket chili...
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Thanks from:---> |
07-06-2019, 09:37 PM | #9 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Falling apart when you sliced?
Sent from my SM-G955U using Tapatalk
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07-07-2019, 02:42 AM | #10 |
On the road to being a farker
Join Date: 03-28-19
Location: North Charleston, SC
Name/Nickname : Dave
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I do flats often, since I cook for two usually. I have had the same problem. I will loosely wrap the ends of the flat with foil to act as a heat shield when I notice they are getting close. It's not perfect, but it does help.
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Hump Weekender, Pit Barrel Cooker, Thermoworks Smoke, Mk4, Classic |
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brisket, fail |
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