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Message
re: Brisket Flat Ideas
Posted on 4/10/21 at 9:55 am to supadave3
Posted on 4/10/21 at 9:55 am to supadave3
There are some YouTubes on how to do a flat on a Weber kettle with a fast and hot method. I'd probably watch one of those and mimic those. It makes sense to do a flat hot and fast since it's the leaner part of the brisket. Some call it cheating, but you can also inject it with beef broth to help keep it moist and tender.
T-Roy Cooks is a good channel and I think he has a video on it.
T-Roy Cooks is a good channel and I think he has a video on it.
1
Posted on 4/10/21 at 10:01 am to The Spleen
quote:
There are some YouTubes on how to do a flat on a Weber kettle
I've watched 3 this morning to get a basis on what to do next and that's where I realized my fat lip removal mistake. All three didn't even consider cutting of the fat layer so I realized it was a pretty significant mistake. I just heard 'trim a brisket' so I cut it off.
I'm impulsive, if you can't tell.
Posted on 4/10/21 at 11:23 am to supadave3
Now I have a 4 lb Point brisket. The game has changed.
Posted on 4/10/21 at 2:27 pm to supadave3
I’m 2 hours in with an internal temperature of 120 degrees. How do I know when I’ve hit ‘the stall’ amd to wrap in foil?
Posted on 4/10/21 at 2:32 pm to supadave3
Stall seems to come around 160 for me. I just go ahead and wrap at 160 unless I am smoking overnight and have fallen asleep. Some purest may have a problem with wrapping. I do not.
Posted on 4/10/21 at 3:07 pm to rmc
quote:
Stall seems to come around 160 for me. I just go ahead and wrap at 160 unless I am smoking overnight and have fallen asleep. Some purest may have a problem with wrapping. I do not.
Thank you. The only purest I am is a pure rookie. I hate to keep taking the top off to check and I don’t have a fancy internal temp device to alert my phone like I’ve seen and heard about. I’ll check again in about an hour. I have the temp sitting steady at 250 and I’m pretty satisfied that it’s stayed consistent so far.
Posted on 4/10/21 at 7:50 pm to supadave3
I’m going to starve to death waiting on this thing to hit 200 degrees.
Posted on 4/10/21 at 11:20 pm to supadave3
11 hours is smoking and it got to 190 degrees internally. Coals finally ran out and I said screw it and brought it inside. I figure it’ll be fine, whats 10 degrees really matter, right?
Find out when I cut in to it tomorrow, going to sleep now.
Find out when I cut in to it tomorrow, going to sleep now.
Posted on 4/10/21 at 11:22 pm to supadave3
So one thing I do a lot is finish mine in my oven. 10 degrees will be fine. Most people wrap it up in butcher paper, wrap in a towel and put in an ice chest for several hours after cooking is done.
Posted on 4/10/21 at 11:31 pm to rmc
quote:
Most people wrap it up in butcher paper, wrap in a towel and put in an ice chest for several hours after cooking is done.
Done! Thanks for all the tips today, guys. I watched a couple of videos and followed yalls advice and it made for a nice Texas Saturday and I’ll be eating brisket for the next 10 days starting tomorrow lunch.
I appreciate all of you as I ask very rookie questions every other weekend as I try new techniques.
Posted on 4/11/21 at 6:17 pm to Aubie Spr96
The only thing the crockpot recipe missed was a little salt and unsweet chocolate chips. It sounds weird, but chocolate or cocoa powder goes perfect with the chipotle in adobe flavors.
Thanks again.
Thanks again.
Posted on 4/11/21 at 6:49 pm to supadave3
quote:
11 hours is smoking and it got to 190 degrees internally. Coals finally ran out and I said screw it and brought it inside. I figure it’ll be fine, whats 10 degrees really matter, right?
3-5 hours is all the smoke flavor that will permeate. Wrap in foil or butcher paper and finish in the oven. Rest for around 30 minutes.
Posted on 4/12/21 at 8:53 am to supadave3
quote:
Find out when I cut in to it tomorrow, going to sleep now.
How did it turn out?
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