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Author Topic: Brisket Flat  (Read 1133 times)

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okie smokie

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Brisket Flat
« on: April 24, 2019, 07:19:51 PM »
Looking for a nice flat. Local grocery had full packers which they will separate, but they were all small, esp. the flats. Even Costco had a poor selection today.  So went to a local butcher and they had two pretrimmed and vacuum sealed flats that were 5 and 6.5 lbs.  Bought the 6.5 lb cause it was thicker and beautifully trimmed.  No hard fat on the cap side, and only 1/4" fat left on most of it.  This time I kosher salted, fresh ground pepper, and Don Brisket Rub to top it off.  Letting it chill and will start at 11PM tonight at 190*.  Not injecting. But will spritz with apple juice and apple vinegar several times (if I can wake up). Will do fat side up.  Here is the seasoned flat pre cooked. More to follow.



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Brushpopper

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Re: Brisket Flat
« Reply #1 on: April 24, 2019, 07:26:00 PM »
I've got one in the freezer I need to cook.  Please keep us updated and I hope you wake up. 
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Bar-B-Lew

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Re: Brisket Flat
« Reply #2 on: April 24, 2019, 07:31:25 PM »
Why the spritz?
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Bentley

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Re: Brisket Flat
« Reply #3 on: April 24, 2019, 11:59:04 PM »
I dont think I have ever seen a flat that looks as square as that does.
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okie smokie

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Re: Brisket Flat
« Reply #4 on: April 25, 2019, 03:12:26 PM »
Pretty well trimmed.  Here are the finals:



Turned out perfect.  Smoked 4 hrs at 185*, then 225* for 2 hrs and foiled, 4 more hrs to reach 2038. Into my oven still wrapped for 2 more hrs. Texture, flavor, and moisture was excellent.  Already sliced, packaged and in fridge and freezer. About 6 meals for us.  I poured off the juice to slice and then added some back with each portion.  The sprits I used was heavy beef bullion (instead of apple juice).  Not sure it was necessary.  :cool: 
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triplebq

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Re: Brisket Flat
« Reply #5 on: April 25, 2019, 03:32:41 PM »
After seeing this I need to head to my freezer. Nicely done.
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yorkdude

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Re: Brisket Flat
« Reply #6 on: April 25, 2019, 03:44:30 PM »
Yeah, great job, that looks really good.
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okie smokie

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Re: Brisket Flat
« Reply #7 on: April 25, 2019, 11:20:34 PM »
Brisket sammies with Sweet Baby Ray's Honey BBQ tonight.  On toasted whole wheat buns. Best ever and my wife agrees. Sold on Don's Brisket enhancement.  Note: It is not a complete rub, but rather a tangy enhancement for S&P.  Did not lay it on thick. Glad I did not inject (could not find Kosmo's anyhow). Surface of brisket had a nice crisp slightly crunchy texture.  Not going to give any of this batch away. :clap:
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Bentley

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Re: Brisket Flat
« Reply #8 on: April 26, 2019, 01:05:04 PM »
It looks perfect, and no bark, just the way I like it!
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okie smokie

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Re: Brisket Flat
« Reply #9 on: April 26, 2019, 01:42:02 PM »
Quote from: Bentley on April 26, 2019, 01:05:04 PM
It looks perfect, and no bark, just the way I like it!
No bark but the top layer of meat fibers were crunchy (crystallized?) and flavorful. Suspect that was due to the Don's Brisket although I did not put it on heavy and it is not high in sugar.  Hate to say perfect, but this is as close as I have gotten.  Real test will be if I can duplicate this next time.
Thanks for the comment Bentley
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Saddleman

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Re: Brisket Flat
« Reply #10 on: May 14, 2019, 01:59:04 PM »
Good looking brisket, I have a trimmed brisket in freezer. Will have to get it out and smoke.
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