Costco Flat

Robo2015

Evening everyone, haven't had a chance to get the egg going in awhile and I figured I might as well overcook a 7lb Costco brisket flat....

dry brine, mustard slather, and DP rub.  Using hickory chunks and chips.  I did my last brisket naked and it came out dry.  This time I'm going to try wrapping it in butcher paper and making sure I let it sit before FTC to prevent too much carryover cook.

here are some early stage pictures.  Success or failure, I'll follow up with the final product tomorrow.  As always, advice and criticism is always welcome.  

Enjoy whats left of your Saturday folks.

lousubcap

Nice looking flat- You've got this with your plan.
An observation for the next go round- cut a notch across the grain before you rub, so that when you are ready to enjoy  that meteorite you know the slice direction.  FWIW-

bgebrent

Good luck on the moisture brother,  I hear some folks boil it

Robo2015

Thanks for the tip @lousubcap that makes a lot of sense

Robo2015

Probing at 170-175.  Just wrapped in paper and put it back on.  Turns out the art of the butcher paper wrap is a little trickier than I thought it was.   It wasn't pretty, but it's wrapped.

YukonRon

Love all brisket threads. Looks beautiful, excellent presentation

minniemoh

I really like the color and bark. I forgot to take a pic of mine before I wrapped this morning.

Robo2015

Well, not a perfect result, but the best brisket I've ever done (sample size of 3).  The taste and bark was great.  Thinner part of the flat was dry and the thicker part was still moist, which makes sense.  No complaints from the family.  The wife declared it to be her favorite meat that I cook and the little kids ate every bite.  

Here are some pictures in whatever order the iPhone wants to upload then in....

Robo2015

Thanks for looking everyone.  

GoooDawgs

Looks very moist! Well played,  sir.   What temp did you finally pull it at?

Robo2015

@GoooDawgs it was probing between 195 and 201 when I pulled it.  I (F)TC'd for several hours hoping it would even out the cook.  Main thing I went by was how wiggly it felt in my hands.  

Acn

bgebrent said:

Good luck on the moisture brother,  I hear some folks boil it

Braised brisket can be fantastic.  One of my favorite slow cooker meals.

lousubcap

Nailed it especially for a flat.  You've got this.  And pay no attention to any "braise" comments.  
Next go-round, foil wrap the thinnest part of the flat for the first few hours of the cook.  I do this with packers as it helps equalize the end-game.  That said, always a crap-shoot and the friggin cow always wins.  FWIW-

Robo2015

lousubcap said:

Nailed it especially for a flat.  You've got this.  And pay no attention to any "braise" comments.  
Next go-round, foil wrap the thinnest part of the flat for the first few hours of the cook.  I do this with packers as it helps equalize the end-game.  That said, always a crap-shoot and the friggin cow always wins.  FWIW-

I'll definitely give this a try.  Thanks @lousubcap

Raymont

Smoked 2 yesterday until IT of 175, then cut into pieces and am now SV at 154 for 24 hours. Salado Brisket chili in the making. I have given up on trying to egg a flat from start to finish. SV helps a ton keeping it moist. Smoked & boiled brisket!