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Started By
Message
Do you cook a brisket differently when it's just the flat?
Posted on 7/3/17 at 7:59 am
Posted on 7/3/17 at 7:59 am
I'm trying a brisket for the second time tomorrow. Screwed up the last one during the stall. Freaked out and finished it in the oven. Learned from that and will start very early to not have dinner time breathing over my shoulder this time. Plus I know better now (had no clue what the stall was).
Problem is that I know the best way to figure things out is to change 1 variable at a time. But I'm a smart man who has a new pit and am just cooking a flat instead of a whole packer
. I just don't have enough mouths to feed to get the whole packer. I've learned to control the temps relatively well over the last week and a half on the new pit (cooked about 6-8 times with a few smokes), so I'm hoping I limit the damage due to that. But I know the lower fat content of the flat is going to change the game.
Plan is to keep temps around 225 until it reaches 160, then wrap in foil until it's at ~200. Maybe put a little beef broth in the foil. Just didn't know with cooking just the flat if I should adjust pit temps up or down to increase or decrease cooking time, or any other changes.
Problem is that I know the best way to figure things out is to change 1 variable at a time. But I'm a smart man who has a new pit and am just cooking a flat instead of a whole packer
. I just don't have enough mouths to feed to get the whole packer. I've learned to control the temps relatively well over the last week and a half on the new pit (cooked about 6-8 times with a few smokes), so I'm hoping I limit the damage due to that. But I know the lower fat content of the flat is going to change the game. Plan is to keep temps around 225 until it reaches 160, then wrap in foil until it's at ~200. Maybe put a little beef broth in the foil. Just didn't know with cooking just the flat if I should adjust pit temps up or down to increase or decrease cooking time, or any other changes.
3
Posted on 7/3/17 at 8:09 am to KG6
What I've learned is that brisket is done when it's done. Don't cook to a temp. When you get at or a little higher than 200 start testing it with a probe. When the probe slides in several places like it's sliding into warm butter the brisket is done.
Posted on 7/3/17 at 8:32 am to KG6
Your temps are fine. Be careful not to over cook it. Cooking a hole packer is more forgiving. If you over cook the flat it will dry out. Many BBQ places dunk the slice of brisket in some au jus prior to serving. That can help you out if you over cook it.
Posted on 7/3/17 at 8:45 am to BigPerm30
Started reading the Frankling BBQ book "A Meat-Smoking Manifesto". I like how me makes a science out of things. Hate to tinker with things like I know better, but he typically wraps in butcher paper. Allows more smoke flavor, but not quite as much moisture retained as foil. Figured since this is just the flat, the foil might work a little better for me. I'd rather sacrifice some bark quality and actually have some good meat.
Posted on 7/3/17 at 9:02 am to KG6
Good luck with it.
LOL at the downvotes to the exact advice that the experts give on when a brisket (flat or packer) is done.
LOL at the downvotes to the exact advice that the experts give on when a brisket (flat or packer) is done.
quote:
Not only are you verifying internal temp but you can feel how the probe goes into the meat. It should have little resistance at this point which is a good indicator that it’s done.
quote:
You do NOT pull by temp. You start probing around 200, give or take. When the probe slides into the flat like a knife going into warm butter, THEN you pull it.
Then you vent your wrap and let it rest for 30-45 minutes.
Then you wrap, and put it in a cooler until time to eat.
Brisket is done when it's done. Might be 200, might be 210. That's why you pull by feel, not temp.
This post was edited on 7/3/17 at 9:06 am
Posted on 7/3/17 at 12:00 pm to KG6
quote:
I just don't have enough mouths to feed to get the whole packer
Sorry I am not much help on the flat only cook, but you may consider cooking a whole brisket and freezing what you don't eat in the first sitting.
I have taken whole briskets and sections of brisket and vacuumed sealed them and then froze them after smoking them. I was surprised how well they came out.
This also allows you to cook a week or 2 in advance when you have something planned around a schedule. Its a lot easier to just thaw and reheat.
This post was edited on 7/3/17 at 12:06 pm
Posted on 7/3/17 at 12:34 pm to TexasTiger
Yeah, but I already have some brisket frozen from the last cook . Granted it's not very good brisket.
I've had the bug to cook more now that I've got the new pit and I'm trying to keep myself in check so that I'm not stuck with a freezer full of leftovers that I'll never touch. I know I can freeze it, but I'll likely get a wild hair to smoke another one before we actually eat the frozen one.
. Granted it's not very good brisket. I've had the bug to cook more now that I've got the new pit and I'm trying to keep myself in check so that I'm not stuck with a freezer full of leftovers that I'll never touch. I know I can freeze it, but I'll likely get a wild hair to smoke another one before we actually eat the frozen one.
Posted on 7/3/17 at 2:01 pm to VABuckeye
VA, you definitely bring up some very good points about brisket. The truest advice that I give people in brisket is what you said "it's done when it's done". As far as some of the laughable down votes, it's par for this board if you're not part of the click. I guess if you bring up a strong bit of advice about bbq that goes against what "they" learned from youtube and google, you can expect a fair amoumt of down votes.
KG6.....since you're still new to smoking, I'd say that it is somewhat ok to use a temp as a starting point in the early stages of doneness. Once you reach around 195 or so, turn off the thermometer and start sticking it till there's no resistance. The key is to teach yourself the proper texture of a good brisket. Depending on the grade of the brisket, and just the cut of meat itself.....they'll all finish differently.
Good luck, and never stop asking questions and learning.
KG6.....since you're still new to smoking, I'd say that it is somewhat ok to use a temp as a starting point in the early stages of doneness. Once you reach around 195 or so, turn off the thermometer and start sticking it till there's no resistance. The key is to teach yourself the proper texture of a good brisket. Depending on the grade of the brisket, and just the cut of meat itself.....they'll all finish differently.
Good luck, and never stop asking questions and learning.
Posted on 7/3/17 at 2:25 pm to VABuckeye
quote:
What I've learned is that brisket is done when it's done. Don't cook to a temp. When you get at or a little higher than 200 start testing it with a probe. When the probe slides in several places like it's sliding into warm butter the brisket is done.
this^^
Posted on 7/3/17 at 3:00 pm to VABuckeye
quote:
What I've learned is that brisket is done when it's done. Don't cook to a temp. When you get at or a little higher than 200 start testing it with a probe. When the probe slides in several places like it's sliding into warm butter the brisket is done
Not sure why the downvotes. Your advice is the damn truth! My dad is from Texas and that's exactly what he says. People try to over complicate cooking a brisket. One of the best advice you can get about cooking brisket is pay extra for a good quality cut of beef. Half the time I don't even wrap mine. I'll just smoke the damn thing slow until it does exactly what you said above. If I'm not ready to eat it just yet I'll wrap it in butcher paper and throw it in my ice chest to keep it luke warm and carve it later.
Posted on 7/3/17 at 3:25 pm to TexasTiger
quote:
have taken whole briskets and sections of brisket and vacuumed sealed them and then froze them after smoking them
I do that with BBQ pork. Just put in small vacuum seal bags and freeze. When I get ready for some I put the bag in boiling water for about 20 minutes. The oven seems to dry it out and the microwave gives it a funny taste but the boil in bag method comes out just like coming off the pit.
Posted on 7/3/17 at 3:49 pm to highcotton2
I'll be the first to say it: Reverse Sous Vide (DrTech runs for cover...)
Posted on 7/3/17 at 3:50 pm to KG6
quote:
Allows more smoke flavor, but not quite as much moisture retained as foil.
You can also do a brine before smoking and use parchment.
Here's some shots of a pho broth brined brisket I did for a Smoked Brisket Bahn Mi at our last Smoke & Boil:
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[/URL][/img] The briskets were brined @24-25 hours, then smoked @12-13 over pecan and hickory.
For just the flat, I do recommend the brine
This post was edited on 7/3/17 at 3:55 pm
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