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Brisket Flat Ideas
Posted on 4/8/21 at 9:48 am
Posted on 4/8/21 at 9:48 am
I have a small brisket flat. Anyone have any ideas on what to do with it? I'd prefer to throw it in the crockpot if possible. I have a BGE so smoking it isn't out of the question, just looking for something easy.
Thanks,
Thanks,
8
Posted on 4/8/21 at 9:55 am to Aubie Spr96
If you like worcestershire sauce I will sometimes do the following:
1. Soak it in 1:1 worcestershire:water for 24 hours.
2. Smoke for a few hours to get the smoke flavor in. Reserve the worcestershire:water in an aluminum pan.
3. Finish in oven back in the aluminum pan and worcestershire:water, covered until 200 degrees is hit.
Just a different way to do it. But you gotta like worcestershire.
1. Soak it in 1:1 worcestershire:water for 24 hours.
2. Smoke for a few hours to get the smoke flavor in. Reserve the worcestershire:water in an aluminum pan.
3. Finish in oven back in the aluminum pan and worcestershire:water, covered until 200 degrees is hit.
Just a different way to do it. But you gotta like worcestershire.
This post was edited on 4/8/21 at 9:55 am
Posted on 4/8/21 at 9:56 am to Aubie Spr96
I cook them in the crockpot for barbacoa tacos. Put it in there with some beef stock, taco seasoning, chipote peppers in adabo, onions, bell peppers, jalapeno peppers maybe some tomatoes. Slow roll 10-12 hours, shred and taco yourself.
Posted on 4/8/21 at 10:18 am to Aubie Spr96
Choice or prime? I'd smoke it, but if it was choice with not much marbling I'd probably inject it with beef broth first. Then only smoke it for a few hours, wrap it in foil and finish it on the BGE.
Posted on 4/8/21 at 11:00 am to LSUballs
quote:
I cook them in the crockpot for barbacoa tacos
This Sounds Similar
quote:
BARBACOA:
3-4 pounds beef chuck roast , cut into 6-8 chunks & fat trimmed
1 tablespoon vegetable oil , for cooking
3 chipotle peppers , from a can of chipotle in adobo
4 ounces diced green chiles
1 large white onion , chopped
2 tablespoons apple cider vinegar
2 limes , juice
1 tablespoon cumin
2 teaspoons chili powder
2 teaspoons dried oregano
1/4 teaspoon ground cloves
3/4 cup beef bone broth , or beef broth
2 bay leaves
5 garlic cloves , smashed
I'll give this a shot. Thanks for the idea!
Posted on 4/8/21 at 1:29 pm to Aubie Spr96
Probably some really good jewish brisket recipes for crockpot
I dont Have any because my Jewish grandma couldn’t cook.
I dont Have any because my Jewish grandma couldn’t cook.
Posted on 4/8/21 at 1:32 pm to Aubie Spr96
Pastrami
LINK
LINK
quote:
Brisket flat pastrami (and a recipe for cured corned beef)
INGREDIENTS
1 brisket flat, about 5-6lb
For the cure:
8 cups water
½ cup sugar
½ cup Morton’s coarse kosher salt
2 teaspoon pink curing salt
4 tablespoon pickling spice
For the rub:
4 tablespoons coarse black pepper
2 teaspoons mustard powder
2 tablespoons coarsely ground coriander
2 teaspoons garlic powder
4 tablespoon pickling spice
INSTRUCTIONS
Trim the brisket flat of any remaining fat.
Combine water, sugar and salt in a small pan and place
over low heat. Stir until sugar and salt have dissolved, then allow mix to cool. Once cooled, add in curing salt and spices.
Lay brisket in a large container and cover with cure mix. The meat must be completely immersed. Cover and place in fridge for 5-6 days.
Remove brisket flat from brine/cure. It will be a pale grey in color, this is normal. Discard the cure and replace with plain water. Allow brisket to soak 1-2 hours.
Combine all ingredients for the rub in a bowl. Remove brisket from the water and use paper towel to pat dry.
Season the brisket well with the rub, pushing and massaging it into the surface. The rub should be very concentrated and “crusty”. Place the rubbed brisket back into the fridge, uncovered, overnight.
Fire up a smoked to 250f. Place the brisket into the smoker, and smoke for 4-6 hours until an internal temperature of 165f is reached.
Heat an oven to 250f. Remove brisket from smoker, and tightly wrap in 3-4 layers of cling wrap, then 2 layers of foil.
Place brisket into oven to continue cooking until it reaches 205f internal temperature, which may take another 4-6 hours.
Slice and serve warm pastrami – it’s recommended you serve with pickles, mustard and rye bread.
This post was edited on 4/8/21 at 1:34 pm
Posted on 4/8/21 at 1:45 pm to LSUballs
quote:
I cook them in the crockpot for barbacoa tacos. Put it in there with some beef stock, taco seasoning, chipote peppers in adabo, onions, bell peppers, jalapeno peppers maybe some tomatoes. Slow roll 10-12 hours, shred and taco yourself.
+1 if served with Mexican strawberries and homemade biscuits.
Posted on 4/9/21 at 2:05 pm to Aubie Spr96
If it is fatty, salt it up and smoke it slow and low.
Posted on 4/9/21 at 4:45 pm to AUCE05
quote:
If it is fatty,
It's not. Looks like a choice or select grade. One of the reasons I was interested in a crockpot solution for it.
Posted on 4/9/21 at 4:53 pm to Hat Tricks
quote:
Pastrami
What I do with mine
Posted on 4/9/21 at 6:10 pm to Aubie Spr96
If you want easy, Crock-Pot is legit. If you want real easy, season, add beef broth or bouillon and water, add appropriate vegetables, and put it on overnight. Ready to roll the next day
Posted on 4/9/21 at 6:12 pm to fightin tigers
quote:
Pastrami
Excellent option if well trimmed, Especially if select or choice. I will usually sous-vide because it holds the meat together better. Smoke and then use a meat slicer if you have it... We'll make a little bit of meat go a long, long way
Posted on 4/9/21 at 6:41 pm to Aubie Spr96
Use some of the above recipes and make enchiladas!
Posted on 4/9/21 at 9:05 pm to tke_swamprat
I just bought one of these too. On sale at HEB so I grabbed one. I’ve never grilled a brisket before so I figure I may as well mess up cheap meat if I have to have a few practice swings.
I was figuring in just seasoning it up and grilling it tomorrow using the snake method in a Weber grill master. What do I need to know? How long and what temp? It’s a 3 lb flat brisket and keep in mind, I’m very much a beginner.
So trim the fat, season it with the basics, and cook all day tomorrow. 250 degrees for about 8 hours is my plan unless you all tell me different. Wrap in foil? I wasn’t planning on it. I figure that chances are pretty good that I’ll end up with a piece of shoe leather but I’m optimistic it’ll be edible.
Should I include a pan of water in the pit or is that not really important?
I was figuring in just seasoning it up and grilling it tomorrow using the snake method in a Weber grill master. What do I need to know? How long and what temp? It’s a 3 lb flat brisket and keep in mind, I’m very much a beginner.
So trim the fat, season it with the basics, and cook all day tomorrow. 250 degrees for about 8 hours is my plan unless you all tell me different. Wrap in foil? I wasn’t planning on it. I figure that chances are pretty good that I’ll end up with a piece of shoe leather but I’m optimistic it’ll be edible.
Should I include a pan of water in the pit or is that not really important?
This post was edited on 4/9/21 at 9:07 pm
Posted on 4/9/21 at 9:10 pm to supadave3
3lb at 250 would probably cook pretty fast, but that is just an assumption. I am no brisket expert at all. Im trying to get better at doing my own.
Posted on 4/9/21 at 9:15 pm to RockyMtnTigerWDE
quote:
3lb at 250 would probably cook pretty fast, but that is just an assumption. I am no brisket expert at all. Im trying to get better at doing my own.
I saw on a YouTube video that 2 rows of briquettes, halfway around the pit would accomplish that. I have no clue but I guess I’ll find out tomorrow. I don’t know how else to learn than by attempting it.
If nothing else, at least I’ll learn a little about working with temperatures and longer cooking times and have something to eat at the end of the day.
This post was edited on 4/9/21 at 9:24 pm
Posted on 4/10/21 at 9:15 am to supadave3
Any parting tips before I set off on this journey of cooking a brisket for the first time in a weber charcoal grill?
What I really think I need to know if foil or non-foil?
What I really think I need to know if foil or non-foil?
Posted on 4/10/21 at 9:19 am to supadave3
quote:
How long and what temp? It’s a 3 lb
General rule of thumb for brisket is 1.5 hours per pound, but it can vary widely depending on a lot of factors. It's best to use a temperature probe and cook it to temp than worrying about the time. I've had flats get to temp in 4 or 5 hours, and ones that take 10 hours to get to temp.
Have you smoked on the Weber before? Temp control on them is tricky, even with the snake method. I'd get a second temp probe and keep it on the grate to monitor temp there. It's going to usually be between 10-20 degrees hotter than the thermometer on your dome lid. 250 is what I smoke briskets at, but I don't freak out if it gets as hot as 275. Above that and I'm working to bring it down. Close your bottom vents to about 1/8 of an inch open once you get close to 250, then adjust as needed. And yes, I wrap mine one it hits the stall. You know it's done when you probe it with an instant read and there's no resistance.
And yes, use a water pan. It helps regulate the temp. And have a chimney starter and extra charcoal at the ready in case all your coals burn out before it's done.
Posted on 4/10/21 at 9:50 am to The Spleen
quote:
The Spleen
Thank you very much for taking the time to post such a detailed post. You helped me 2 weeks ago when I did ribs and burgers. I appreciate it.
Now to tell you how dumb I am, I cut the fat side off last night night before I went to bed. It was as $14 dollar brisket so I'm not furious about it. It'll be crockpot fodder for another day. Example #1 on how ignorant I am on the subject of brisket. I'm going buy another in a few moments, probably get a brisket flat again, but this time leave the fat lip on, also going to but an internal temperature probe while I'm out to use specifically for outdoor use.
This post was edited on 4/10/21 at 9:51 am
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