4th of July brisket fail...

misterrachel · 07-06-2019, 08:58 AM

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?

frognot · 07-06-2019, 09:05 AM

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.

SlowmotionQue · 07-06-2019, 09:26 AM

Quote:

Originally Posted by misterrachel

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?

The piece of meat that you started with possibly made it an uphill battle to begin with.

Was that flat "USDA Choice" by chance?

misterrachel · 07-06-2019, 01:32 PM

Quote:

Originally Posted by SlowmotionQue

The piece of meat that you started with possibly made it an uphill battle to begin with.

Was that flat "USDA Choice" by chance?

It was a prime. But, I agree, it was probably a simply uphill battle to begin with.

TxQGuy · 07-06-2019, 01:44 PM

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.

Shadowdog500 · 07-06-2019, 01:50 PM

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

arclite · 07-06-2019, 03:13 PM

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.

JonathanG · 07-06-2019, 10:23 PM

There is no such thing as a “brisket fail.” Nope, no such thing. There is however brisket chili...

pjtexas1 · 07-06-2019, 10:37 PM

Falling apart when you sliced?

Sent from my SM-G955U using Tapatalk

davidparker · 07-07-2019, 03:42 AM

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.

07-06-2019, 08:58 AM	#1
misterrachel On the road to being a farker Join Date: 12-27-09 Location: Overland Park, KS	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? __________________ Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a Camp Chef Woodwind

07-06-2019, 09:05 AM	#2
frognot somebody shut me the fark up. Join Date: 03-22-04 Location: Allen, Texas Name/Nickname : Charles	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. __________________ Texas Bash 10-26-2019 (link) gtr's Big Pig Roast in SoCal 9-1-2019 (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa

07-06-2019, 01:44 PM	#5
TxQGuy Full Fledged Farker Join Date: 02-01-19 Location: Texas Name/Nickname : Big C	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. __________________ 3/8" Pipe Custom Offset Smoker - "Ol' Reliable" #22 Jumbo Old Smokey Charcoal Grill - "Ol' Affordable" Red Oak is still Oak

07-06-2019, 01:50 PM	#6
Shadowdog500 is one Smokin' Farker Join Date: 06-18-12 Location: Down the Shore!!!	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 __________________ Weber WSM 18 & 22, Performer 22, kettle 22, Genesis 330, Q100, Smokey joe, Pit Boss 820. Last edited by Shadowdog500; 07-06-2019 at 03:18 PM..

07-06-2019, 03:13 PM	#7
arclite is one Smokin' Farker Join Date: 05-18-15 Location: Chicago	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. __________________ Primo Jr., Weber 22.5 OTG w/Rotisserie & Vortex, DigiQ DX2, Thermapen, KCBS

07-06-2019, 10:23 PM	#8
JonathanG Found some matches. Join Date: 02-07-19 Location: Smyrna Delaware Name/Nickname : Jon	There is no such thing as a “brisket fail.” Nope, no such thing. There is however brisket chili...

07-06-2019, 10:37 PM	#9
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	Falling apart when you sliced? Sent from my SM-G955U using Tapatalk __________________ Paul (aka Texas Pete) Shirley 24x55 Straight Back / T&K GF /Abe's 48" Entertainer / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box Smoker on custom cart Char-Griller Premium Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr /Smoke Daddy Pellet Pro 440 The 2019 Texas BBQ Brethren Fall Bash Planning Post! (Link)

07-07-2019, 03:42 AM	#10
davidparker On the road to being a farker Join Date: 03-29-19 Location: North Charleston, SC Name/Nickname : Dave	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. __________________ Hump Weekender, Pit Barrel Cooker, Thermoworks Smoke, Mk4, Classic