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flat brisket

nrudiak
nrudiak Posts: 22
edited November -0001 in EggHead Forum
i'm a new egghead and am doing brisket for the first time. i have a flat brisket that is just under 4 pounds. any tips with rubs, injections, temps and times? thanks. if i use your tip, i'll save you a piece.
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Comments

  • Luvs to shoot clay
    Luvs to shoot clay Posts: 774
    I am no expert on flats but I will take a stab. Not trying too hard to be funny but my ribeyes usually weigh about 4 pounds.
    I would cook it slow at 225 until it is so tender you can stick a fork through it, probably around 6 hours or less. If it's ready before you are, wrap in in foil and put a can of beef broth over it, wrap it in towels and put it in an ice chest for up to about 3 hours. I don't inject and with a small piece of meat, it might not help. I think the beef broth is going to help the most. As far as rubs, it's up to your taste. Salt, pepper and garlic salt always work just fine for me. Don't try to get too fancy, most of it will fall into the fire anyway. Good luck. Post a picture or at least let us know how it turns out. I really think a good chunk of pork butt would be easier and better. I guess I am spoiled by the cheap price of briskets around Houston. I hardly ever pay over a dollar a pound.
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  • chrisnjenn
    chrisnjenn Posts: 534
    Luvs to shoot clay wrote:
    Not trying too hard to be funny but my ribeyes usually weigh about 4 pounds.

    :laugh: I lived in Texas (Sugarland--outside of Houston) for almost 10 years. When people say everything is bigger in TX, it is true. I remember my father taking me to numerous steak places (huge steaks--a 16 oz would be considered small to average there), BBQ joints, etc. in Texas and they would always give you an enormous amount of food. This is coming from someone who is a pretty big eater. I still visit TX once a year to visit my sister. Best thing in TX for me is all the great restaurants there.
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  • nrudiak
    nrudiak Posts: 22
    thanks for the tips, i'll let you know how it turnsout and you're right i'll go bigger next time.
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  • BBQMaven
    BBQMaven Posts: 1,041
    you may want to read this post... it may help..

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=936428&catid=1
    Kent Madison MS
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  • nrudiak
    nrudiak Posts: 22
    so here's my update from the guy with the 4 lb flat, please no more small jokes. first of all, i am being gauged in upstate NY for my brisket. I paid $3.59 a pound from my favorite butcher and then went to the big chain and saw it for $4.59. The meat cutter had no explanation. I call it gouging! What are you guys paying around the country? I've had my egg a couple of months and have had plenty of "OMG!!" dinners> Ribs, chicken, pork I've been successful with all of them. Here's what happened yesterday. Put some Doc BBQ rub mixed with some rub i got from Fred's Music and BBQ (GREAT PLACE!!) and figured it would take about 6 hours. Pre-heated to about 220 and put the flat on at 2:15pm. Internal temp read 45 degrees. Kept the temp constant at about 220 (dome). Here's my temps:
    after 5hr- 151, 6hr- 151, 7hr - 156, 8hr - 159, 9 hr - 167degrees, i shut down at 1:15 sunday morning with the internal at 171 degrees. The wife went to bed PO'd because dinner was late. my son and i took a small taste off the end which was a little dry but not too baf. i wrapped it up in foil, put it in the frig had a nightcap, watched the yankees wrap up again (Take that Tampa Bay.. GO SWISHER & CANO!!!). I checked my brisket this morning and tried to cut into it and it's very hard so i stopped. Can i resurrect this piece of meat and what happened? Should a 4 lb brisket take over 12 hours at 220? Need a little help on this one. I'm hungry!
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  • Luvs to shoot clay
    Luvs to shoot clay Posts: 774
    I would check my pit thermometer, 220 should have cooked it in less than 8 hours for sure. I think you will be OK finishing it today. I would just wrap it in foil and put it in the oven with a can of beef broth poured over the meat. 225 is about as slow as I would go, might have bumped it up if it wasn't getting done but too late for that advice now. The meat won't take any more smoke so I would just use the oven. Sorry this is late getting to you. The time difference is pretty big here and yesterday was busy.
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