Another brisket question - continued...know what it's called.

Unknown

I called the meat market this morning, and was told I have a "nose off" brisket. Flat. Trimmed. Was also told to sear it for about 10 minutes at a really high temperature, and then cook about 10 minutes per pound. Won't do that, because I know that part isn't going to work, as we cooked the last one, which was about four pounds, for four hours. Bought a Christmas gift - Maverick remote - for the cook, which I'll give him today, and hope we can get this thing done right! Is the timing for a flat shorter than for a whole brisket, I hope? Since it is a nose off, or a flat, should we still cook the whole thing, or can it be cut into smaller pieces? 5 - 4 or 6 - 3lb.

sprinter

MidMag7,[p]I wouldnt cut it though its possible I guess. The timing for a flat is the same as for the whole thing but just because its a smaller piece of meat it wont take as long. Also, watch for the brisket drying out on you. The butcher said that its a trimmed flat. There will be VERY little fat on it. Watch it so it doesnt start to dry out on you. I would cook it about 250 indirect for about 1 1.5 hours a pound, looking for an internal temp of about 185 to 190 or so.[p]Hope this helps.[p]Troy

Unknown

sprinter,[p]Troy, how well does the cooked brisket freeze? That's our biggest concern, as we will have 6 here for dinner, and then will use it for sandwiches the next day while they are still here. There are only two of us living in this house, and we will have lots of leftovers. Looks to me like it has a LOT of fat on it, but what do you suggest if it does appear to be drying out - and it hasn't reached temp yet?[p]Thanks!

sprinter

MidMag7,[p]Cooked brisket freezes wonderfully. Do you have a vaccuum sealer? If so, thats what I recommend, if not, then freeze it like you normally freeze other things and it will hold real well. If it already has a lot of fat on it, cook the flat with the fat side up. Dont be alarmed if it LOOKS like its drying out, the outside will get a nice dry bark on it and thats what you want, the center will stay nice and moist. If you feel that its starting to get TOO dry, wrap it in foil during the last part of the cook (after the temp of the meat has passed about 165 or so) and add a little bit (cup or so) of beef stock or apple juice to the foil and it will keep it moist. More than likely you will not have any trouble, and it sounds like it has enough fat to keep it moist. You want to, if its not already done, trim the fat to about an 8th to a quarter inch at MOST across the flat. More than that and it wont cook off. If there is more fat than that, trim it down a bit to get to the 8th inch thickness, that will hold it fine and no foil should be necessary.[p]Troy[p]PS - if you DO foil it, it will speed up the cooking dramatically. Watch the temp after you foil it as it will rise quickly.

Unknown

sprinter,[p]Gotcha, and thanks to you and everyone here, I'm feeling more comfortable about doing the whole piece of meat. I do have a vacuum sealer, so will do that. 250 degrees at one and a half hours per pound. [p]Thanks!