Ok, Someone tell me the best way to prepare

[jacob]

a flat.
I haven't cooked much brisket, Ok one once. I have 5 trays to prepare this Sunday and I want to add this to them. But only if you Brothers come through for me like you always have.
How should it be served? presented etc.
Your inputs is, as alway's appreciated very much.
BfL
Bobby

 

[Jaberwabee]

What smoker do you have and how did you prepare it the last time? Do you just have the flats or are the whole briskets with the point still attached?

 

[jacob]

See right there show's you what I know about brisket. Last one I bought at sams, applied rub and smoked around ten hours. Then sliced.

 

[Jaberwabee]

Sam's generally have Choice Brisket Flats trimmed. I personally would geta whole brisket. You can usually get them at Wal-Mart. The point will be much thicker and there will be alot mor fat around the point and on one complete side of the flat. Time is hard to tell because of size of the brisket. I would generally look at a 5-3-2 method or something around there. What smoker do you have?

Also check this thread out.
http://www.bbq-brethren.com/forum/showthread.php?t=8502&highlight=Turning

 

[jacob]

I use a Landmann off-set and two charbroil electric water smokers

 

[CajunSmoker]

a flat.
I haven't cooked much brisket, Ok one once. I have 5 trays to prepare this Sunday and I want to add this to them. But only if you Brothers come through for me like you always have.
How should it be served? presented etc.
Your inputs is, as alway's appreciated very much.
BfL
Bobby

How do you want to present it? Pulled, sliced, chopped, burnt ends?

 

[Pork Chop]

I vote that we have a pictorial of this smoke.:-D

 

[jacob]

Pictures will be posted going to hide wife's camera so she won't be able to take with her this trip. Or I will have to buy a cheapo to do the job,

 

[bowhnter]

I re-read your 1st post. It looks like you are doing a flat only, and then need to put that on 5 trays to take to the neighbors. Right?

I would cook it at 225. When the internal temp gets to 165, maybe add some beef broth and foil it up real good. Take it to 190-195 then move to a cooler and wrap the foiled brisket in a towel to rest for a few hrs.

Since it is a flat, you will want to slice it thin, and serve with sauce on the side.

Edit: I am sure you know but need to add ...slice across the grain

Hope this helps.

 

[BIG 12 BBQ]

I agree with bowhunter, but I would also add an injection of beef broth and veggie oil just to add moisture to the inside of the flat.

 

[cmcadams]

I got brisket flats a couple of weeks ago at Sam's and was surprised to see they were CAB. They were pretty great, too!

 

[thunter]

How do you want to present it? Pulled, sliced, chopped, burnt ends?

Now see, I am learning stuff all the time... Pulled Brisket? I wanna know how to do that.

Tony

 

[CajunSmoker]

Now see, I am learning stuff all the time... Pulled Brisket? I wanna know how to do that.

Tony

I don't care much for it pulled. Too stringy. I like to slice the flat thin and chop the point for chopped beef sandwiches.

 

[Puppyboy]

Now see, I am learning stuff all the time... Pulled Brisket? I wanna know how to do that.

Tony

This happened accidently on my first attempt at a trimmed flat. It was good but I was aiming for slicing.

 

[Mooner]

a flat.
I haven't cooked much brisket, Ok one once. I have 5 trays to prepare this Sunday and I want to add this to them. But only if you Brothers come through for me like you always have.
How should it be served? presented etc.
Your inputs is, as alway's appreciated very much.
BfL
Bobby

Jacob, I do briskets all the time so i am going to tell you how I do it. If you are unfamiliar with the anatomy of a whole brisket just get a good size flat. If you know the real deal, get a whole one and trim it to 1/4 inch fat on top. Also cut a big hunk of white fat out from in between the point and flat (both sides). When your scared your going to cut the point off completely you have cut enough. Also, I always cut the tip off the flat so i know which way to slice after its cooked. You MUST slice against the grain of the meat. If you don't you will ruin it, no matter how tender it is.

You can inject with moores marinade or Dales sauce (if you have those at your market) but for the first time I would just leave it be. Next, smear the whole thing with olive oil and cover both sides liberally with your favorite rub. Leave it sit on the counter for an hour at least to warm up. Throw it on a 225-230 smoker with hickory (light blue smoke) at all times. I only use 1 or 2 chunks at a time.

Insert a probe into the thickest part of the FLAT (do not go through the point because it reads at a different temp). I would only apply smoke during the frist 4-6 hours of cooking. briskets absorb smoke like a sponge. Much more than Butts do so it's very easy to oversmoke. Cook fat cap down (somebody's gonna yell) until the internal temp reaches 190 about 1 and 1/2 hours per pound. I don't spray it or anything but you can if you like. Remove the thing and wrap tightly with heavy duty aluminum foil. Place it in a cooler for at least 3 hours (4-5 is better). It will continue to soften and cook inside the cooler but this keeps it from drying out as opposed to you leaving it on a cooker. Now this thing will hold like this for about 7 or 8 hours and still be warm. When your ready to eat, cut the point off the flat and shred or cut it into burnt ends. next slice the flat against the grain, each peice about the width of a number 2 pencil. It will be as tender and juicy as you can get. Use the juice in the foil and pour it back over the cut slices. mmmmmm Good!!!

Lord knows I spent a lot of money screwing these up so I always love to learn new things. So far though, this is the best way I have done it yet. Godspeed!!

 

[Kevin]

Jacob, I do briskets all the time so i am going to tell you how I do it. If you are unfamiliar with the anatomy of a whole brisket just get a good size flat. If you know the real deal, get a whole one and trim it to 1/4 inch fat on top. Also cut a big hunk of white fat out from in between the point and flat (both sides). When your scared your going to cut the point off completely you have cut enough. Also, I always cut the tip off the flat so i know which way to slice after its cooked. You MUST slice against the grain of the meat. If you don't you will ruin it, no matter how tender it is.

You can inject with moores marinade or Dales sauce (if you have those at your market) but for the first time I would just leave it be. Next, smear the whole thing with olive oil and cover both sides liberally with your favorite rub. Leave it sit on the counter for an hour at least to warm up. Throw it on a 225-230 smoker with hickory (light blue smoke) at all times. I only use 1 or 2 chunks at a time.

Insert a probe into the thickest part of the FLAT (do not go through the point because it reads at a different temp). I would only apply smoke during the frist 4-6 hours of cooking. briskets absorb smoke like a sponge. Much more than Butts do so it's very easy to oversmoke. Cook fat cap down (somebody's gonna yell) until the internal temp reaches 190 about 1 and 1/2 hours per pound. I don't spray it or anything but you can if you like. Remove the thing and wrap tightly with heavy duty aluminum foil. Place it in a cooler for at least 3 hours (4-5 is better). It will continue to soften and cook inside the cooler but this keeps it from drying out as opposed to you leaving it on a cooker. Now this thing will hold like this for about 7 or 8 hours and still be warm. When your ready to eat, cut the point off the flat and shred or cut it into burnt ends. next slice the flat against the grain, each peice about the width of a number 2 pencil. It will be as tender and juicy as you can get. Use the juice in the foil and pour it back over the cut slices. mmmmmm Good!!!

Lord knows I spent a lot of money screwing these up so I always love to learn new things. So far though, this is the best way I have done it yet. Godspeed!!

Excellent post Jordan, thank you.

 

[The_Kapn]

Now see, I am learning stuff all the time... Pulled Brisket? I wanna know how to do that.

Tony

I do pulled brisket often.
Neighbors (who pay the meat bills) prefer the full flavor of brisket over the traditional chuck or similar cuts used for pulled beef.

To get it to pull--"overcook" it. :lol:
Two ways--wrap in foil around 160ish and cook to 205 or more. Probe will have no resistance, kinda like sticking it in a squeeze bottle of Parkay butter :lol: A couple of hours in the cooler and it should pull just fine.
Or, cook as always and place in a 180ish oven and go to bed. Give it 6 to 10 hours of just "getting happy".

To pull, I cut across the grain into 3 inch (ish) chunks and then pull. Keeps the strands down to a nice length.

Good stuff.

TIM

 

[jacob]

Jacob, I do briskets all the time so i am going to tell you how I do it. If you are unfamiliar with the anatomy of a whole brisket just get a good size flat. If you know the real deal, get a whole one and trim it to 1/4 inch fat on top. Also cut a big hunk of white fat out from in between the point and flat (both sides). When your scared your going to cut the point off completely you have cut enough. Also, I always cut the tip off the flat so i know which way to slice after its cooked. You MUST slice against the grain of the meat. If you don't you will ruin it, no matter how tender it is.

You can inject with moores marinade or Dales sauce (if you have those at your market) but for the first time I would just leave it be. Next, smear the whole thing with olive oil and cover both sides liberally with your favorite rub. Leave it sit on the counter for an hour at least to warm up. Throw it on a 225-230 smoker with hickory (light blue smoke) at all times. I only use 1 or 2 chunks at a time.

Insert a probe into the thickest part of the FLAT (do not go through the point because it reads at a different temp). I would only apply smoke during the frist 4-6 hours of cooking. briskets absorb smoke like a sponge. Much more than Butts do so it's very easy to oversmoke. Cook fat cap down (somebody's gonna yell) until the internal temp reaches 190 about 1 and 1/2 hours per pound. I don't spray it or anything but you can if you like. Remove the thing and wrap tightly with heavy duty aluminum foil. Place it in a cooler for at least 3 hours (4-5 is better). It will continue to soften and cook inside the cooler but this keeps it from drying out as opposed to you leaving it on a cooker. Now this thing will hold like this for about 7 or 8 hours and still be warm. When your ready to eat, cut the point off the flat and shred or cut it into burnt ends. next slice the flat against the grain, each peice about the width of a number 2 pencil. It will be as tender and juicy as you can get. Use the juice in the foil and pour it back over the cut slices. mmmmmm Good!!!

Lord knows I spent a lot of money screwing these up so I always love to learn new things. So far though, this is the best way I have done it yet. Godspeed!!

Thank You Brother, I am being paid for for these trays, they are requesting a variety of meats/sides to sample for future dinners. thank you for this post I will follow these instruction's and let you all know.

 

[Bigmista]

Jacob, I do briskets all the time so i am going to tell you how I do it. If you are unfamiliar with the anatomy of a whole brisket just get a good size flat. If you know the real deal, get a whole one and trim it to 1/4 inch fat on top. Also cut a big hunk of white fat out from in between the point and flat (both sides). When your scared your going to cut the point off completely you have cut enough. Also, I always cut the tip off the flat so i know which way to slice after its cooked. You MUST slice against the grain of the meat. If you don't you will ruin it, no matter how tender it is.

You can inject with moores marinade or Dales sauce (if you have those at your market) but for the first time I would just leave it be. Next, smear the whole thing with olive oil and cover both sides liberally with your favorite rub. Leave it sit on the counter for an hour at least to warm up. Throw it on a 225-230 smoker with hickory (light blue smoke) at all times. I only use 1 or 2 chunks at a time.

Insert a probe into the thickest part of the FLAT (do not go through the point because it reads at a different temp). I would only apply smoke during the frist 4-6 hours of cooking. briskets absorb smoke like a sponge. Much more than Butts do so it's very easy to oversmoke. Cook fat cap down (somebody's gonna yell) until the internal temp reaches 190 about 1 and 1/2 hours per pound. I don't spray it or anything but you can if you like. Remove the thing and wrap tightly with heavy duty aluminum foil. Place it in a cooler for at least 3 hours (4-5 is better). It will continue to soften and cook inside the cooler but this keeps it from drying out as opposed to you leaving it on a cooker. Now this thing will hold like this for about 7 or 8 hours and still be warm. When your ready to eat, cut the point off the flat and shred or cut it into burnt ends. next slice the flat against the grain, each peice about the width of a number 2 pencil. It will be as tender and juicy as you can get. Use the juice in the foil and pour it back over the cut slices. mmmmmm Good!!!

Lord knows I spent a lot of money screwing these up so I always love to learn new things. So far though, this is the best way I have done it yet. Godspeed!!

I love it when the new guys jump in.

 

[tumpedover]

I love it when the new guys jump in.

I'll second that mista that was a good post!