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Author Topic: Help with brisket flat  (Read 739 times)

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cookingjnj

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Help with brisket flat
« on: September 17, 2020, 07:06:02 PM »

Hi all.  Thought I would come to the experts for this question.  I am trying to plan ballpark cook times for a prime brisket flat.  I have cooked many choice brisket flats, but never attempted a prime flat.  I am not looking for exact times, because the meat is done when it says it is done.  But for those who have cooked both choice and prime, do you see one or the other taking more time to cook?  I am picking it up tomorrow, probably go with a little Oakridge Santa Maria rub and Montreal Steak Seasoning at 225 for the duration of the cook.  Have not decided if I will wrap yet.  I have not been wrapping my flats lately.  For planning should I expect prime to cook quicker than choice, or does the quality of the meat not matter for cooking purposes.

Thanks all.  I think this question has probably been asked in the past, appreciate any feedback from your experiences.
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Bar-B-Lew

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Re: Help with brisket flat
« Reply #1 on: September 17, 2020, 07:33:15 PM »

75 minutes per pound would be my estimate
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Ralphie

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Re: Help with brisket flat
« Reply #2 on: September 18, 2020, 07:02:49 AM »

Agree. An hour to an hour and a half per pound at 225 degrees is a common approach. So 75 minutes per pound is probably the best guide for planning.

I’m not aware of a time difference due to meat quality. But you have me curious now.
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hughver

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Re: Help with brisket flat
« Reply #3 on: September 18, 2020, 02:07:08 PM »

Personally, I've cooked both Choice and Prime and have seen no difference in cook times.
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Bentley

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Re: Help with brisket flat
« Reply #4 on: September 18, 2020, 03:33:38 PM »

My experience with Prime is just the opposite with Prime cooking about 20% faster, but I have never cooked just a flat!
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cookingjnj

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Re: Help with brisket flat
« Reply #5 on: September 19, 2020, 10:36:43 AM »

Thanks all.  After reading the feedback, I planned on my normal cook.  Flat went on the pit set at 225 at 1:30am.  It is now 10:30am and internal is 158.  Seems to be going to plan.  Will post the final product.  Thanks again.
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jdmessner

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Re: Help with brisket flat
« Reply #6 on: September 19, 2020, 11:50:58 AM »

Looking forward to seeing your results. A week ago I did a prime brisket and a choice brisket a couple of days apart. The prime was larger than the choice, so it would have been hard to determine any difference in cooking times.

The thing that surprised me was the difference in price. The prime was $2.79 a pound. When I went back a couple of days later to get another one, they were out of prime and the choice was $2.99 a pound. It wasn't a huge difference, but I was surprised to see the choice was more expensive than the prime. Neither brisket was advertised as a special. It seems like the price of beef is fluctuating quite a bit these days, so my guess is it was just due to market pricing. I am also surprised by the wide range of prices of brisket from store to store in the area. It seems to cosistantly range from $2.79 to 6.99 a pound, for very comprable cuts of meat.
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Bar-B-Lew

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Re: Help with brisket flat
« Reply #7 on: September 19, 2020, 12:07:10 PM »

Looking forward to seeing your results. A week ago I did a prime brisket and a choice brisket a couple of days apart. The prime was larger than the choice, so it would have been hard to determine any difference in cooking times.

The thing that surprised me was the difference in price. The prime was $2.79 a pound. When I went back a couple of days later to get another one, they were out of prime and the choice was $2.99 a pound. It wasn't a huge difference, but I was surprised to see the choice was more expensive than the prime. Neither brisket was advertised as a special. It seems like the price of beef is fluctuating quite a bit these days, so my guess is it was just due to market pricing. I am also surprised by the wide range of prices of brisket from store to store in the area. It seems to cosistantly range from $2.79 to 6.99 a pound, for very comprable cuts of meat.

I think there is an excess supply of prime meats in the supply chain because restaurants are not consuming as much as they did pre covid and they are trying to pump as much of it thru the consumer side to get through the excess.
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cookingjnj

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Re: Help with brisket flat
« Reply #8 on: September 20, 2020, 12:07:00 PM »

Well, that went down as not one of my better cooks.  Not a complete failure, but no where near a success either.  I thought I was getting a brisket flat, but seemed like quite a bit of the point was part of the 7.81# cut.  It went on the pit set for 225 at 1:30am.  Internal hit 165 at 12:30 pm Saturday afternoon.  I elected to put in in a disposable tin with some beef broth and vermouth, and wrapped tightly with aluminum foil.  At about 3:50 the temp was at 196.  I probed it and it seemed like it was probably done then, but I did not trust my instincts and kept it on the pit until internal temp was 200.  It reached that temp at 4:40.  I pulled off the pit, took the meat out of the tin and wrapped in aluminum foil and FTC.  Tried to slice the brisket at about 6:30 for dinner, and it just fell apart.  Was over done.  Interesting enough, the meat was still pretty moist and tasted really good, but really could not be sliced well.  My wife did not want it chopped, so I did the best I could.  Kicking myself in the butt because it was probably very good when probed at 196.  Live and learn.  Going to freeze a good portion of the remaining for a later chili cook.

Answering my original question, although I did not have a successful cook, it does seem like a prime brisket cooks about the same as a choice.  User error resulted in a disappointing result more than the meat itself.  The times were pretty similar to previous choice brisket cooks.

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Bar-B-Lew

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Re: Help with brisket flat
« Reply #9 on: September 20, 2020, 12:33:22 PM »

Same thing happened to me when I made my one and only whole beef clod.
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Bentley

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Re: Help with brisket flat
« Reply #10 on: September 20, 2020, 02:22:19 PM »

I would prefer it like your picture to one that had a slight tug.  I guess I would prefer pot roast texture to steak texture!
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SmokinHandyman

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Re: Help with brisket flat
« Reply #11 on: September 21, 2020, 09:53:36 AM »

My experience with Prime is just the opposite with Prime cooking about 20% faster, but I have never cooked just a flat!

I cooked a prime yeserday and I agree with Bentley.
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Brushpopper

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Re: Help with brisket flat
« Reply #12 on: September 21, 2020, 10:04:34 AM »

The one Prime brisket I've done came out that way and I pulled it at 195 because it was so easy to probe with the thermometer.  It was hard to slice since it was so tender.  It tasted wonderful and no one complained, so I reckon it was a good cook.  I have another one in the freezer and I'll pay closer attention next time and start probing at 190.
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cookingjnj

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Re: Help with brisket flat
« Reply #13 on: September 21, 2020, 10:42:58 AM »

Thanks all.  Next time I will trust the original probe temp, and as brushpopper mentions maybe even probe earlier.
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