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First Brisket Flat

2

Comments

  • fence0407
    fence0407 Posts: 2,242
    edited April 2014
    Ladeback69 said:
    OK, what does FTC mean?
    Foil, towel, cooler. It's what you do with a boston butt or brisket after it is cooked. You wrap it up and store it for a few hours to let it rest (or to take it to a party, etc.). Temperature of the meat stays the same throughout the process.

    When you start feeding your guests out of a cooler, you are doing something right!
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    HDAF is optional at 160F. I liked my bark when I didn't do it better. But, again each one is a bit different. I FTC almost every one I do for 1-4hrs. But, HDAF at 160℉ to me is to try to rush it or push through the stall. Just an opinion and ya know what they say about those ;-)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • grege345
    grege345 Posts: 3,515
    FTC as important as the long cook in my opinion
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • fence0407
    fence0407 Posts: 2,242
    Thanks @NPHuskerFL - I prefer to sleep, so I guess I won't HDAF at 160. Plus, I prefer a good bark. 

    @grege345 - couldn't agree more!
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • fence0407
    fence0407 Posts: 2,242
    Lol @travisstrick - believe me, your method looked very enticing and I will more than likely give it a shot in the near future. 
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • DMW
    DMW Posts: 13,833
    fence0407 said:
    Lol @travisstrick - believe me, your method looked very enticing and I will more than likely give it a shot in the near future. 

    The Travis method is very good, no question about it. I had my folks over when I did it and my Mom just couldn't stop asking how I cooked it to be so tender. Very forgiving and definately something to try.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Ladeback69
    Ladeback69 Posts: 4,483
    I was told today in my BBQ cooking class to not foil it, that it will make the crust soft. The instructor takes his briskets in completion to 195 then pull them to slice. He said if you cover it, cover it with butcher paper. The brisket I had today was smoked that way and was great. That's the way I am going to try it and he said the same goes for butts.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • grege345
    grege345 Posts: 3,515
    edited April 2014
    I'm doing a Adam perry Lang brisket flat in the morning. It will be a first for me. I'm lookin forward to it. I've done several brisket flats like your doin and I'm sure you will be fine. It's goin to be delicious.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • grege345
    grege345 Posts: 3,515
    Btw @fence0407 I've never foiled a brisket flat unless I absolutely was pressed for time.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • cazzy
    cazzy Posts: 9,136
    Ladeback69 said:
    I was told today in my BBQ cooking class to not foil it, that it will make the crust soft. The instructor takes his briskets in completion to 195 then pull them to slice. He said if you cover it, cover it with butcher paper. The brisket I had today was smoked that way and was great. That's the way I am going to try it and he said the same goes for butts.
    Did yall cook a flat or a packer?  I would never ever foil a packer.  

    Each cooks completely different.  
    Just a hack that makes some $hitty BBQ....
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  • fence0407
    fence0407 Posts: 2,242
    edited April 2014
    @DMW - the Travis Method is next on my list when I do a brisket flat. PS - I enjoy the FB posts of your cooks!

    @Ladeback69 - From my understanding you are correct that the foil will hinder the bark. I didn't have the chance to get butcher paper today, but yes, that is the preferred method. Can't wait to see how your cook turns out!

    @grege345 - I'm not planning on being pressed for time, so NO FOIL it is! I'll look forward to following your cook tomorrow and interested in the results. 
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • fence0407
    fence0407 Posts: 2,242
    Here she is. The smell is heavenly...

    image
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • Ladeback69
    Ladeback69 Posts: 4,483
    When I did it myself in the past I foiled a point at 1650 and took it to 195. Then made burnt ends out of it. I haven't done one on the egg yet and I will be doing a packer and won't be foiling it after what learned today. I don't like doing a flat by it self, but will do a point.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • fence0407
    fence0407 Posts: 2,242
    Should I go with fat cap down?
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • fence0407
    fence0407 Posts: 2,242
    edited April 2014
    Alright...got the cyberq dialing in...

    image

    And here we go! Fat cap up @cazzy!

    image
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    So what did you go with? Up or down? Or propped up on its side to start a new trend. That would be a hipster thing by next week :))
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • fence0407
    fence0407 Posts: 2,242
    edited April 2014
    NPHuskerFL said:
    So what did you go with? Up or down? Or propped up on its side to start a new trend. That would be a hipster thing by next week :))
    Lol I went fat cap.....UP! We shall see...I love wine.
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • Jeremiah
    Jeremiah Posts: 6,412
    Alright it's been 5 hrs. Give us an update!
    Slumming it in Aiken, SC. 
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  • fence0407
    fence0407 Posts: 2,242
    edited April 2014
    Jeremiah said:

    Alright it's been 5 hrs. Give us an update!

    Woke up to this...
    image
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • cazzy
    cazzy Posts: 9,136
    edited April 2014
    When are you trying to eat fence?

    Since I've been named the bark king by @Jeremiah‌ I should ask you how the bark looks. :-\"
    Just a hack that makes some $hitty BBQ....
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  • fence0407
    fence0407 Posts: 2,242
    cazzy said:

    When are you trying to eat fence?

    Since I've been named the bark king by @Jeremiah‌ I should ask you how the bark looks. :-\"

    We are planning on eating around 1230 this afternoon. Haven't opened the lid yet so a bark pic will have to wait. Think I should bump the temp any to allow for ftc?
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • grege345
    grege345 Posts: 3,515
    Leave it alone for now I say
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • grege345
    grege345 Posts: 3,515
    Bumping it up is certainly not going to hurt anything now that your past the 7 inning stretch.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • fence0407
    fence0407 Posts: 2,242
    Here we are. 10 hours later going to FTC until time to cut. Smells delicious!

    image
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • grege345
    grege345 Posts: 3,515
    Looks picture perfect so far
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Jeremiah
    Jeremiah Posts: 6,412
    Agreed. Looks great. So no water pan?
    Slumming it in Aiken, SC. 
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  • fence0407
    fence0407 Posts: 2,242
    No water pan...no foil. Just 10hrs in the egg.
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • Jeremiah
    Jeremiah Posts: 6,412
    Oh wow. No foil crutch either?? How was the tenderness?
    Slumming it in Aiken, SC. 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Looks great @fence0407‌ ! Sliced?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • fence0407
    fence0407 Posts: 2,242
    Very tender and juicy! Got great reviews from everyone and will be doing one again. Might have over cooked it a little...

    image
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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