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Whole Flat?

PNWFoodie
PNWFoodie Posts: 1,046
edited April 2014 in EggHead Forum
I'm getting ready to attempt my first brisket. It's my first and I'm a nube, so I didn't want to go real high-end. Bought what Safeway had - Rancher's Reserve. It's labeled a "Whole Flat" though....which is confusing to me. My very limited understanding is that "whole" would be a "packer" cut while a flat is not "whole". It's 6.5 pounds and looks like the pictures of what I've seen of a flat...but....my newbie mind is confused. Any help (and recommendations if you'd just love to share) would be greatly appreciated. :)
XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy
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Comments

  • Dave in Florida
    Dave in Florida Posts: 1,157

    More than likely at 6.5 # it is a flat.  They can be hit or miss, easy to dry out.  I would one of these methods.

     http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

     

     http://eggheadforum.com/discussion/1141803/i-might-be-catching-on-to-this-cooking-brisket-flats#latest

     

    Good luck.

     

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
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  • markem
    markem Posts: 54
    It is likely that they mean "not trimmed". 

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  • bicktrav
    bicktrav Posts: 640
    Your instincts are correct. If it's 6.5 pounds and if there is not a substantial bump on one end, you've got a flat. Like others have said the flat is easy to dry out. You may want to consider foiling at 160-165 internal and keep it tightly wrapped until it reaches 200. Then check for doneness. When you pull it rest the flat in a towel-lined cooler for an hour and don't cut it until right before you're going to eat it. Good luck!
    Southern California
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  • SkinnyV
    SkinnyV Posts: 3,404
    edited April 2014
    Here's my flat with point on right now. QFC cab 8 lbs
    Going to go check in 15 mins as it stabilize s and bump temp just a bit. No gadgets, letting it ride as I sleep. Hope the guests enjoy.
    image
    Seattle, WA
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    I understand the idea of not going "high-end" when doing your first brisket but, keep in mind, that the first step in turning out a good brisket is getting a quality cut of beef. Do you know what the USDA grade for yours was?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • PNWFoodie
    PNWFoodie Posts: 1,046
    Safeway's in-house brand doesn't label by USDA, I'm afraid. They emphasize the "tender" aspect of the beef, with a money-back guarantee. A bit of research leads me to believe we're either talking high-end select or low-end choice. In any case, it was the only brisket the store had. :)
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • lousubcap
    lousubcap Posts: 36,913
    Props for taking on the brisket cook-and likely a flat.  For the great part of the year flats are all I can find (unless willing to shell out big $$ for a boutique butcher packer).  All above about drying out before your eyes is fact-so don't slice til ready and slice against the grain.  Even the singles are tasty but if you hit a triple or home-run you are golden.  The journey is the best part for me-food goes along for the ride.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Do you have pics?  Like @markem said "whole" might mean not trimmed, which would be a good thing.  Usually they trim all the fat off which makes it really difficult to make good Q.  If there is a layer of fat, you have a fighting chance.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • PNWFoodie
    PNWFoodie Posts: 1,046
    edited April 2014
    I've had the flat out of the fridge for a hour, waiting for it to come to room temp. About to get my grill started and will post pics as I go. My next question will earn me much scorn, I know....but can I cut this is half? Until I pick up my XL in June I'm working off a Joe Jr., and I honestly don't think it's going to fit. Plus I'd like to try half today with one technique and another half tomorrow using a different. one. (I've had a bad week and cooking is therapy for me.) Is this workable or should I just freeze and wait for the XL? TIA
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • bicktrav
    bicktrav Posts: 640
    You can cut it in half, but the cook will be altered.  I say go for it.  This can be like brisket practice for you.  As @TexanOfTheNorth said, it's incredibly important that you get a good cut of meat.  In fact, that matters more than any technique you apply.  So use this as a trial run for your first "real" brisket cook.  And on that one, go grab a really quality piece of meat.  Try to find Certified Angus; it's always a great product.  
    Southern California
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  • lousubcap
    lousubcap Posts: 36,913
    @PNWFoodie-no brisket or other-wise BGE snob here-do what you want with the flat and eggsperiment.  I would cut length-wise so you get an equal amount of thick to thin beef with each assessment.  And you can use an inverted rib rack or foiled brick to elevate the brisket til shrinkage takes over.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Cut it in half, do one today one tomorrow - great idea. The Travis method is really a braise, but does produce fine results. Don't need the Shiner Bock, beef broth or red wine works well. You won't get as much bark, but if you foil you will lose some of that "crunch" anyway. Brisket is not my personal favourite, but every one I've done using Travis Method has been a hit with others. Good luck. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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