Doing a Brisket Flat

SkySaw · November 2009

I've been wanting to cook a brisket for a long time. My biggest problem is finding one! I can get a packer at WholeFoods for $7.10/lb, but I am hesitant to spend around $70 for a brisket - for that amount, I can get a good sized rib roast.

Anyhow, I finally caved and bought a flat at a grocery store that sells briskets at around $4.50/lb . To make things even more difficult, it has been pretty heavily trimmed - the butcher told me that the store requires him to trim this way, even though I asked him not to.

Since she has never eaten bbq brisket before, it's important that my wife like it, or I won't be trying it again. So I injected it last night with some Lea & Perrins, some apple juice, and some soy sauce, and rubbed it down with my favourite mustard/olive oil/garlic/S&P/fresh herbs beauty paste and put it on this morning at 8:30am (it's a bit less than 6lbs).

The Egg is at 250, and the brisket rocketed up to 160 in 3 hours. Suddenly the temperature ground to a halt, and retreated to around 157, where it has been sitting for almost 2 hours. I've never seen such a stubborn and persistent stall, but then again I've never cooked a brisket before. Is that normal?

My plan is to leave it there until around 185, and then start prodding it - no foil, no flipping.

Mark

Fidel · November 2009

Sounds like normal brisket behavior to me.

With most of the external fat trimmed prior to cooking you really need to keep an eye on it.

Where are you located? Wal-Mart sells select grade packers in a lot of places, and any butcher worth their salt can surely get a choice grade packer for you - and it should be considerably less than what you have been charged. The most I see them priced for here in the Atlanta market is around $4.00 per lb. I rarely pay over $2 per lb.

Little Steven · November 2009

Rod,

He's in the GWN but still that is pricey.

Steve

SkySaw · November 2009

Thanks for the reassurance, Fidel. As Steve mentioned, I'm near Toronto, Canada. When I spoke to the butcher at my local grocery store, he said they almost never get briskets. He explained that there is little demand for them around here, and great demand for them in the Caribbean Islands (?!) I have called a number of grocers around my area, and $10/kg is cheapest I have found, among those that bother to carry it at all.

This makes me really curious, Steve, where you are finding your briskets for a lot less than $4.50/lb?

Mark

Little Steven · November 2009

Mark,

Ihave two butchers nearby. They typically charge about 8.80 Kg. Problem with brisket is it typically gets ground up. You rarely see anything but small flats in the grocery stores. Costco gets them on rare occasion as well. It's not a cook that I do often anyway.

Steve

SkySaw · November 2009

Thanks, Steve. My local Costco told me they never get briskets. I guess I'll have to find some independent butchers - that sounds like the best route.

Mark

RGBHV · November 2009

Hi MarK;

I know I've seen brisket at our local Costco. It's not there all the time, but I know I've seen it there.

Although I haven't seen it at Starsky, I'm sure if you talk to the butcher there, he'll order you one.

RGBHV
Michael

PS - Are we (you, me, and Steve) going to get together for Lump & Lunch next week?

Little Steven · November 2009

Michael,

I'm in. I should be good any day.

Steve

RGBHV · November 2009

Me too!

I could use some relief from work - I just found out that one of my competitors is trying to (or has) lured my secretary away. I'm hoping the company will step up to the plate and give her some more money.

Michael

Little Steven · November 2009

Good excuse to have a third round at lunch.

Steve

SkySaw · November 2009

That's great! How does Wednesday work? We could meet up at the restaurant supply company?

Mark

Little Steven · November 2009

Good with me. Say around 10:30-11:00. I'll phone them on Monday to make sure they have it in stock.

Steve

Doing a Brisket Flat

Comments

Categories