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1st Brisket Flat...need help
Comments
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Cook at 300 dome. Expect 1.5hr per pound. I like mesquite wood. Choose any rub you like, more is better than less.Its that simple.Post Script, Cooking a flat will in no way resemble cooking a whole packer. They are apples and grapes.Be careful, man! I've got a beverage here.
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Thanks Travis. What internal temp am I looking for?PROUD MEMBER OF THE WHO DAT NATION!
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195'ish. You are looking for a texture and tenderness, not temp. Start checking at 190, a thermo probe or fork should slide in like buttah when its done.Be careful, man! I've got a beverage here.
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First idea - http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1261145&catid=1#
Second idea - http://eggheadforum.com/discussion/1144099/gotta-love-when-a-brisket-flat-comes-out-right#latest
Both turned out very good for a flat.
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Welcome to the Swamp.....GO GATORS!!!! -
I just did my first one two weeks ago and it was excellent. I used the Jack Daniels oak; it was the only oak I could find. I layered it throughout and then on top. I cooked at about 250 and 1.75 hours per pound for ~6.5 pounder. Pulled it off when it was tender (somewhere over 195).
I used this recipe with no mustard or injection:
1 cup coarse sea or kosher salt
¼ cup granulated garlic
¼ cup granulated onion
1/8 cup ground thyme
1/8 cup ground bay
1/8 cup black pepper
1/8 cup celery seed
1/8 cup Hungarian paprika
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.htmlI'd probably use about half the amount of salt and use a finer grind on my next cook. I am not a big salt fan it found it a little over powering on the smaller end pieces; on the large pieces it was great.
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275 - 300 Dome, cook to 195-200 IT, I like hickory or oak for brisket. Just doing a flat keep it simple. Be prepared for the stall. You can wrap it with some beef broth or not.
LBGEGo Dawgs! - Marietta, GA -
Try to get the thickest flat you can find. The real thin ones don't cook anything like a "normal" brisket (and I find them easy to dry out). On the flipside, I've gotten some extra thick flats at Sam's that were like cooking a packer. And something to keep in mind when talking temps: Lower is slower, but not necessarily better."Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA
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Thanks for all the feedback.PROUD MEMBER OF THE WHO DAT NATION!
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B&Q, there are lots of threads for brisket with many different cooking methods and varieties. If you are just cooking a flat, buy the one that bends the most. It's a head start on a tender cut of meat.
Regardless of temp and time you ultimately decide on, the rule of thumb is "it's done when it's done." Travis is spot on - flats are different than whole briskets. And, flats are different than other flats. Once the internal temp hits around 190 - 195, start poking and twisting. Don't get nervous and pull it off early.
Personally, I love brisket that has a nice layer of mustard and rub on it. Creates a wonderful bark!
Have fun, and be sure to post a follow up pic or two. Would like to hear how it turns out.
XL and Medium. Dallas, Texas. -
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