CAB Brisket Flat

shadowcaster

I bought a Certified Angus Beef flat last weekend from the local meat market. I usually get a whole packers but they are choice. As much as I wanted to do a packer I decided to go with the flat and see if the grade of beef makes a difference. I rubbed it down last night with some mustard, cow Lick and a couple other "try-out" ingredients. I set my alarm for 430 to get the egg fired up. The egg has settled in at 225 and the brisket is on. Nothing better than waking up at the ass cracked of dawn on a 10* morning to bbq!

Resauers

Looks good, can't wait to hear how it turned out. I'm about to put on a pork butt,.

shadowcaster

@Resauers‌ Thanks, I hope it turns out good as well, good luck with the butt

lousubcap

@shadowcaster-looks good.  And the following is an opinion and we all know what those are worth...if you are running 225*F on the dome then your cooking grid temp initially is lower than that (usually by 20-40*F) and the gap will close the longer the dome is shut.  Most briskets including stand-alone flats reach the tender probe in the thickest part of the flat stage from around 190 -low 200's.  Thus you will have a very long cook with the lean flat and dry-out becomes quite probable.  You may want to dial it up to around 260-280*F for the cook to speed it along.  Even in that temp range I usually see at least 1 1/2 hrs/# with flats.  FWIW-

shadowcaster

@lousubcap‌ My grid temp is at 225 according to my maverick but maybe I will dial it up a bit to 250-260. Or do you have your dome at 260-280 so that the grid is around 225-240? Thanks for the tips

Mattman3969

Not speaking for @lousubcap‌ but my guess is the temps are dome. The rule of thumb is that if a temp is discussed and not specified dome/grid that it will be dome since the egg came with a thermo in the dome and some people don't have a means of measuring grid temp.

shadowcaster

Yea my bad, I never mentioned that I have the maverick hooked up. Right now it's at 230* grid. That's normally what I cook my packers at but should I turn it up a bit to help speed up the cook seeing how I am doing just a flat?

lousubcap

And@Mattman3969-he is right about the general temperature protocol within posts but all that aside, I would run  around 270-280 or so on the dome (not sure your grid temp off-set) to speed it along.  For the record, for the great majority of the year about all I can get are flats (unless willing to shell out boutique $$ for a packer) and they are a bit of a challenge.  I hit many more singles than home-runs but the cook is the fun part for me.  And all brisket is quite tasty even if chopped and used in sammiches.   Enjoy the cook and eats.

BigGreenCraigdotcom

Brisket is the meat of the Gods!

shadowcaster

Finished product....Best yet!

Mattman3969

Wowwee, that looks crazy moist!!

SGH

shadowcaster
Good job brother. Looks mighty fine!!!

DMW

For just a flat, wow, nice results! Good job not drying it out.

lousubcap

Care to share the secrets of success...you nailed it!

BckPorchGriln

Very very nice looking piece of meat! I don't think it was just the quality of meat but a combination of all those "try out" ingredients!

shadowcaster

Sorry guys a little too much apple pie moonshine did me in last night for the rub I did cowlick, kosher salt, some brown sugar and a little bit of honey. The kick of the cowlick and the sweetness of the brown sugar and honey created a great flavor. I was worried about drying it out so I ended up wrapping it at 165* and poured a cup of coffee in with it. I started checking it at 190* and finally took it off at 199*. This was the first brisket that I was able to say "I did good". I didn't want to wrap it but given the results I think I made the right choice. I no longer feel like I am chasing the "unicorn"

shadowcaster

Also, thank you to everyone what gave me tips and to everyone else that posts on the forum, I have learned so much and have become not only a better BBQer but an overall better cook.@lousubcap‌ and @Mattman3969‌ thanks for your help as well. I ended up cooking it at about 260* grid and it turned out great, not a single dry spot on the whole flat