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I did not brine my brisket š¤·āāļø
paqman
Posts: 4,932
I decided just now that Iām cooking a piece of brisket tonight. I asked a week ago if I should brine or not and kinda decided that I would try a dry brine but... it did not happen. Ā I cut a 3 pounds piece of flat from a whole prime packer brisket and froze the remaining 5 pounds point/flat.
The question that kills, how long will a 3 pounds flat will take to cook at 200-250F? Ā At what temp should I pull? Ā My plan is to start it tonight and eat it for lunch tomorrow if it is ready and for diner if it is not. Ā I know 3 pounds is small so Iām wondering if I should start it tomorrow morning instead?
Pictures to follow in the comments
The question that kills, how long will a 3 pounds flat will take to cook at 200-250F? Ā At what temp should I pull? Ā My plan is to start it tonight and eat it for lunch tomorrow if it is ready and for diner if it is not. Ā I know 3 pounds is small so Iām wondering if I should start it tomorrow morning instead?
Pictures to follow in the comments
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Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. ā¢Niccolo MachiavelliComments
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Purchased from Costco two weeks ago and has been sitting in the fridge since then
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. ā¢Niccolo Machiavelli -
Froze the remaining piece of point/flat
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. ā¢Niccolo Machiavelli -
Thatās the 3 pounds piece that I want to cook now
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. ā¢Niccolo Machiavelli -
After applying mustard and rub
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. ā¢Niccolo Machiavelli -
If youāre having bad results on brisket and youāre cutting off 3# pieces of the flat to cook, I think I can help diagnose your problem. Ā
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š³š³š³theyolksonyou said:If youāre having bad results on brisket and youāre cutting off 3# pieces of the flat to cook, I think I can help diagnose your problem. Ā
š____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. ā¢Niccolo Machiavelli -
So... I ruined it? Ā I can still rinse it and brine it to make pastrami. Ā Or maybe cook it sous-vide____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. ā¢Niccolo Machiavelli
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You did not ruin it however flats are harder to nail the finish for me due to the lean nature of that part of the packer.Ā My experience has resulted in the smaller pieces taking longer per lb than the larger ones.Ā I would run at around 250-270F and figure a good 1.5 hrs per lb at a minimum.Ā Cook til the thickest part probes tender and you are there.Ā
The below recipe for a flat gets good reviews-
https://biggreenegg.com/recipes/brisket-flat/Ā Ā FWIW-
Louisville; Rolling smoke in the neighbourhood.Ā Life is too short for light/lite beer!Ā Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.Ā Ā -
Sounds like a plan @lousubcap
Texas crutch it will be. Ā Egg is frozen shut this morning. Ā Worst timing ever. Ā I replaced my gasket not long ago and it is not soaked with fat yet. Ā It is the second time this happens to me in 8 years that Iāve owned the egg.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. ā¢Niccolo Machiavelli -
FWIW I was thinking if I try that recipe I would also add some butter to the foil during the crutch. Defat the foil juices and use for a base for a bbq sauce.ĀWhich came first the chicken or the egg? Ā I egged the chicken and then I ate his leg.Ā
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Butter sounds like a good idea.
The ābeastā is in the egg since 11AM this morning (3 hours now) but I had to leave and the temp went down to 170F, I opened the traps a bit and temp is now 250F. Ā Internal temp is 116F.Ā
Wood chunks are cherry and chips are maple. Ā There is lots of white smoke on the first picture but it is because I just added wood chips.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. ā¢Niccolo Machiavelli -
Looking good. What time shall I show up? špaqman said:Butter sounds like a good idea.
The ābeastā is in the egg since 11AM this morning (3 hours now) but I had to leave and the temp went down to 170F, I opened the traps a bit and temp is now 250F. Ā Internal temp is 116F.Ā
Wood chunks are cherry and chips are maple. Ā There is lots of white smoke on the first picture but it is because I just added wood chips.
This being said, āthe beastā designation. seems a little grand for a three pound flat. šš
Iād be Egging in similar conditions, were I not currently enjoying the sunny beaches of Mexico. I still have a few 3-4lb pieces of pre-seasoned flat as well as another two full packers in the freezer.Ā -
Ā I hope it is ready and edible for diner; I think it will. Ā It smells so good right now. Ā I have to leave the house again for an hour or two.GrateEggspectations said:
Looking good. What time shall I show up? špaqman said:Butter sounds like a good idea.
The ābeastā is in the egg since 11AM this morning (3 hours now) but I had to leave and the temp went down to 170F, I opened the traps a bit and temp is now 250F. Ā Internal temp is 116F.Ā
Wood chunks are cherry and chips are maple. Ā There is lots of white smoke on the first picture but it is because I just added wood chips.
This being said, āthe beastā designation. seems a little grand for a three pound flat. šš
Iād be Egging in similar conditions, were I not currently enjoying the sunny beaches of Mexico. I still have a few 3-4lb pieces of pre-seasoned flat as well as another two full packers in the freezer.Ā____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. ā¢Niccolo Machiavelli -
IT is now 175F. Ā Wrapped in a pan with onions, broth and worcestershire sauce.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. ā¢Niccolo Machiavelli -
Home run!!! Ā Look at smoke ring on that thing. Ā It is far better than what I was expecting for the thin part of the flat. Ā I canāt imagine what the point will taste like. Ā Thanks for chiming in @lousubcap
@theyolksonyou you are a party pooper ššš Just kidding I get your point.
@SmokeyPitt I did not add butter because Iāll use the broth to make a sauce for hamburger steaks tomorrow. Ā Iāll use a roux (butter+flour) to thicken the sauce.
@GrateEggspectations Diner is ready
Ā
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. ā¢Niccolo Machiavelli -
Looks great my @paqmanWhich came first the chicken or the egg? Ā I egged the chicken and then I ate his leg.Ā
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Great results!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Looks great, @pacman. Ā
Ā
I've not yet ever cooked (nor seen!) a full brisket, flats only. Ā And on a more philosophical level, I can't quite understand how a "smaller" brisket would be harder to cook than a full flat. Ā You've kinda proved my belief, thanks! Ā"Dumplings are just noodles that have already eaten" Ā - Jon Kung
Ogden, UT, USA
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Congrats on the cook.Ā Way to bring it home.Ā ĀLouisville; Rolling smoke in the neighbourhood.Ā Life is too short for light/lite beer!Ā Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.Ā Ā
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The flat is a lean cut so considering the smaller size, odds of it drying out are high compared to a larger cut. Ā I think that was @theyolksonyou ās point. Ā To be fair, when I wrapped it in a pan with broth, it steamed it kinda like I do for finishing pastrami. Ā I donāt think that I would have got good results without steam. ĀĀ Botch said:Looks great, @pacman. Ā
Ā
I've not yet ever cooked (nor seen!) a full brisket, flats only. Ā And on a more philosophical level, I can't quite understand how a "smaller" brisket would be harder to cook than a full flat. Ā You've kinda proved my belief, thanks! Ā
I know some will call it āboiledā brisket, I donāt care, it was great š____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. ā¢Niccolo Machiavelli -
nicely done
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