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Brisket flat experiment underway #science #tenderhack

unoriginalusername
unoriginalusername Posts: 1,146
in EggHead Forum
I’ve been really happy with my last two briskets but I still feel I can get the flat even bettter and then an idea came to mind .... if the 1hr fresh pineapple bath I use to tenderize tougher cuts of steaks works so well, shouldn’t it make for an equally amazing result on brisket which is also a though cut of beef?

went to my local butcher and grabbed just a flat in the event this goes horribly wrong and gave it the pineapple treatment for an hour, washed it off and it was like the steaks I’ve done at this point which is stupid soft and tender. Dried it and salted it and now it’s in the fridge until Sunday when it’s time to cook. 

Will keep you updated on this cook as the weekend progresses. 


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Comments

  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    Interesting, does the pineapple bath leave behind any taste or added sweetness when you have done this with steaks? 

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • unoriginalusername
    unoriginalusername Posts: 1,146
    Brisket_Fanatic said:
    Interesting, does the pineapple bath leave behind any taste or added sweetness when you have done this with steaks? 
    No it’s completely undetectable in the taste but it make a togugher more flavourful strip steak have the tenderness / chew of a tenderloin which is why I like it. Best of both worlds IMO
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    This is the video experiment that gave me the idea, worth watching if your interested 

    https://youtu.be/ahe9xtwwUlA
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    unoriginalusername said:
    This is the video experiment that gave me the idea, worth watching if your interested 

    https://youtu.be/ahe9xtwwUlA
    Thanks for the video.  I'm looking forward to the results of your experiment.  Please keep us updated.
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • billt01
    billt01 Posts: 1,902
    in lieu of pineapple juice..






    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • lousubcap
    lousubcap Posts: 36,873
    Will be following this.  If it turns out well the challenge will be how to apply this to only the flat section of a packer. 
    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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  • GaBGE
    GaBGE Posts: 556
    I plan to cook my first brisket tonight, it too is only the flat. I am planning on injecting it with beef broth before applying my rub. I don’t have any idea on how long it should take to cook though. I would like for it to be done around 10-11am in the morning so we can eat it for lunch. Any suggestion on cook temp/time?
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    GaBGE said:
    I plan to cook my first brisket tonight, it too is only the flat. I am planning on injecting it with beef broth before applying my rub. I don’t have any idea on how long it should take to cook though. I would like for it to be done around 10-11am in the morning so we can eat it for lunch. Any suggestion on cook temp/time?

    1-1.5 hours per pound is average. Cook till a instant read shows 200-203 in the thickest part. This is just a range though, the main thing you want is for it to probe like buttah.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • lousubcap
    lousubcap Posts: 36,873
    @GaBGE   The main driver (besides the friggin cow) is "What is your target cook temp?"  Absent that bit of critical info , all else is pure speculation.  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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  • Lit
    Lit Posts: 9,053
    GaBGE said:
    I plan to cook my first brisket tonight, it too is only the flat. I am planning on injecting it with beef broth before applying my rub. I don’t have any idea on how long it should take to cook though. I would like for it to be done around 10-11am in the morning so we can eat it for lunch. Any suggestion on cook temp/time?
    Not sure what part of GA you are in but some of the local Costco’s carry prime briskets for usually $3-$3.50 a pound. I know the one in Cumming GA always has them.
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  • RalphieBoy
    RalphieBoy Posts: 134
    I have Egged umpteen briskets but nothing like this. I cannot wait to try. 
    Great post. Thanks
    Large, Small, Mini Max & Mini.
    Wishlist XXL, XL & Medium 
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    Salt brine is about 14 hours in, about 30 to go before it hits the grill. Can’t wait 


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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    unoriginalusername said:
    Salt brine is about 14 hours in, about 30 to go before it hits the grill. Can’t wait 


    Looking good. ..................... can’t wait to see the result
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • DWFII
    DWFII Posts: 317
    The question that comes to my mind is whether it's the pineapple or the salt brine that's going to affect the moisture/tenderness, etc., most.
    Bespoke boot and shoemaker--45+ years
    Instagram
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    DWFII said:
    The question that comes to my mind is whether it's the pineapple or the salt brine that's going to affect the moisture/tenderness, etc., most.
    I always do the salt this way so the only variable I am changing is the pineapple 
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    Rub made up and ready, I used to do equal parts salt and pepper but since I now dry brine with salt at least a day the mix is is about 

    1 part salt
    3-4 part black course pepper
    0.5 garlic powder
    0.5 onion powder 
    1 part paprika 
    0.5 cyan pepper 
    1 part celery seed 

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  • unoriginalusername
    unoriginalusername Posts: 1,146
    edited September 2018
    Added mustard for moisture (smoke ring formation) and rub ... back in the fridge until morning. 

    Can’t wait to try this tomorrow evening 


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  • Markarm4119
    Markarm4119 Posts: 526
    I cannot wait to see the outcome of this, I think all your effort is going to pay off.
    LBGE, and just enough knowledge and gadgets to be dangerous .
    Buford,Ga.
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    Markarm4119 said:
    I cannot wait to see the outcome of this, I think all your effort is going to pay off.
    Thanks, I’m excited too. Not much longer

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  • 20stone
    20stone Posts: 1,961
    I learned a bit from a tandoor cook book some scale fearing egghead recommended (“Tandoor” by Ranjit Rai), that many tandoor recipes incorporate an acid component for just that purpose (typically yogurt or mango juice or both). The same applies for Southern fried chicken (buttermilk) and whatever you’ve got going on with that flat.

    I suspect that the flat is too big for the pineapple to penetrate sufficiently to make a big difference, but I’ll be very interested in your result. 

    As heretical as it is for a Texas boy to say, I won’t cook a flat by itself, since that’s the part you chomp through to get to the good part. I cut a packer where the flat meets the point, and smoke the point/flat combo from that end, and turn the flat-only end into chii/burgers/sausage/curry. YMMV. 

    Let us know how it turns out.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    Almost ready for foil 

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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
    So how’d this story end?
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    Cookbook_Chip said:
    So how’d this story end?
    Just serving it up now.... this is what I am looking at 



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  • unoriginalusername
    unoriginalusername Posts: 1,146
    Ok verdict time.  This was crazy tender and one of the best tasting briskets I’ve ever done.

    would definitely do the pineapple and salt brine (normally do tbis) combo again

    BUT, being a 3 pound flat without much marbling (prime from butcher) it wasn’t the most moist we’ve done
     
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  • lousubcap
    lousubcap Posts: 36,873
    If you can get that with a 3 lb flat then you just hit a home-run.  Looks great and the key is the texture.  Congrats.
    I will give this a go down-stream. 
    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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  • unoriginalusername
    unoriginalusername Posts: 1,146
    lousubcap said:
    If you can get that with a 3 lb flat then you just hit a home-run.  Looks great and the key is the texture.  Congrats.
    I will give this a go down-stream. 
    Ya I am definitely pumped to replicate this on a larger more marbled piece of meat know that I know the experiment didn't ruin something a little more costly.

    Pineapple FTW 
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    Well done and thanks for posting.  I’ll be trying the pineapple thing in the future.
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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