MMMM.. BRISKET..
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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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Old 03-21-2006, 03:38 PM   #1
Bigmista
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Default How thick are your flats?

When I cook a brisket and separate the flat from the point, The flat is usually about 1/2" to 1" think. Is this standard or is it just me picking the wrong briskets?
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Old 03-21-2006, 03:45 PM   #2
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The two I did last week, and most of the others I get, run 1 1/2" thick.

Is it that California beef? The soy cooks out over time?
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Old 03-21-2006, 04:02 PM   #3
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Mista, I've only cooked a few but the average has been about 1 1/2". Last time at the store all that they had were thin ones like you mentioned. I left them in the store.
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Old 03-21-2006, 04:15 PM   #4
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DO you always seperate the point and flat? I ussually leave the brisket whole and cook it.

Does it make a difference in cook time?
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Old 03-21-2006, 04:20 PM   #5
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We're talkin' about after they're cooked, Bruno. You're doin' the right thing!
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Old 03-21-2006, 04:57 PM   #6
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Must be the california cows. Our cows are all in good shape and relaxed.
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Old 03-21-2006, 05:54 PM   #7
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Since we get our briskets from the same place I will not even answer.
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Old 03-21-2006, 05:58 PM   #8
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I dated this chick once...Oh Q-Talk sorry
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Old 03-21-2006, 06:06 PM   #9
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Brian dates flat chicks.

Pass it on...

1" Brisket flats. BOT.
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Old 03-21-2006, 06:10 PM   #10
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Usually about 3/4 inch at the "thin" corner, then up to 2 inches at the opposite "thick" corner.

Ya' gotta' remember though, good brisket is hard to come by here in Michigan. I think they get mutated along the way.
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Old 03-21-2006, 06:22 PM   #11
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Quote:
Originally Posted by Bigmista
Must be the california cows. Our cows are all in good shape and relaxed.
Starving Cow Mod.

Farking tree huggers probably have California cows on a restricted diet to reduce methane emissions.
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Old 03-21-2006, 07:27 PM   #12
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Quote:
Originally Posted by racer_81
Starving Cow Mod.

Farking tree huggers probably have California cows on a restricted diet to reduce methane emissions.
So...more farts mean meatier cows?
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Old 03-21-2006, 07:33 PM   #13
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Mista, don't they offer a farm where you can pick out your own calf and go out and massage it daily, play soothing music, and talk to it while growing. California Kobe. I'm a bad boy now. Went OT in Q-talk. I'm so ashamed.
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Old 03-21-2006, 07:33 PM   #14
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I like thicker flats, 1 1/2" and up.

However, when you buy a trimmed brisket at Randall's, they cut off the thin part of the flat and sell those for $3.29 per pound versus 1.79 per pound for the whole brisket.

It just goes to show you that....
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Old 03-21-2006, 08:18 PM   #15
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Ok, I just had to reply to this. I am doing my first brisket this Saturday. I went to my local butcher (yep, not just a store, but a real meat market) last Friday and asked about the briskets. I had purchased a really good pork shoulder a few months ago for pulled pork and figured this is my best place to go. He told me they usually run 10 to 12 lbs. I ordered 2 10 pounders and I got them for $2.19/lb. Not bad I thought since these are packer-trimmed and I live in the SF Bay area where everything is priced higher than anywhere else in the world. So, seems to me I am getting a pretty good deal!? Anyhow, I will post some pics after my party on Saturday and see what you guys think for my first smoked brisket.

By the way, the pork was DELICIOUS! Had sammies and tacos.

John
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