Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Having trouble getting a tender flat.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Having trouble getting a tender flat.

    Hi all!

    This is my first post here as I recently joined. I have cooked several times on my PBC so far doing different things. All of them turn out well (ribs, chicken, pork) except for the brisket (flat).

    The one thing I have trouble with is the flat. I buy prime flats from a local meat market and they are usually between 8 and 10 lbs. I don't do anything to them besides some olive oil and rub before I cook them.

    The way I have been cooking them is to hang them for about 3.5 to 4 hours until they hit around 160/165 and then wrapping them in foil with half a cup of light beer. I then cook them usually another hour to hour and a half until it hits 203 to 205 at the thickest point. I then wrap it in a towels and drop it into a cooler for about an hour and a half before serving.

    Both times everyone has agreed it tastes great! But we all also agree that they were not very tender. It wasn't super tough, but it didn't pull apart and you needed a fork and knife.

    I'm looking for some help to get them tender. Do I need to cook it longer before wrapping it? Or after wrapping it? Do I have to pull the meat at 203? Anything I am doing wrong?

    I've read through several pages of forum posts but didn't find something specific to this. If I missed it, feel free to link it to me.

    Thanks!

    #2
    Once you come off the hooks, I would cook on the grate(fat cap down first) until both sides are plenty dark and barked up.

    I would also trim the fat cap down to 1/8-1/4" thick if it is much thicker than that.

    Once you get bark, wrap (fat cap down), and take to probe tender or 205. Then rest for at least 2 hours and it stays pretty hot. You don't want a lot of empty air space in the cooler.

    Are you dry brining at all????
    Last edited by Jerod Broussard; August 20, 2015, 05:23 PM.

    Comment


      #3
      I smoked a prime brisket a couple of weeks ago on my PBC, and it was tender, moist and delicious. I almost couldn't believe it was brisket, it was that tender and moist.

      I agree with Jerod ( Jerod Broussard ), that you have to dry brine the brisket. Especially if you don't choose to inject, which is Jerod's method--no injections, no how.

      But not for me. I'm of the "more is more" philosophy. I dry brine and also inject with phosphates (salt-free) from Butcher's BBQ Phosphate (if I've already dry-brined and just want to add the insurance of moisture and tenderness) or I don't dry-brine but "wet brine by injection" using Butcher's Original Brisket Injection or Butchers Prime Brisket Injection. As Meathead says, you may or may not like the idea of injecting brisket, but these guys at Butcher BBQ win prizes and so do those who use their products on brisket.

      If I have a prime brisket, I just dry rub with salt and inject with the Butcher BBQ Phosphate product. But for a select or choice or "premium choice" (that's what Fresh Market calls it) I use Butcher's Original or Butcher's Prime. Remember that if you use the latter two products, laden with salt, you would not dry brine the meat.

      Here's what Meathead says about injecting:

      Many BBQ champs use commercial products such as Butcher BBQ Brisket Marinade whose ingredient lists include flavor enhancers monosodium glutamate (MSG), hydrolyzed vegetable protein, autolyzed yeast extract, disodium inosinate, and guanylate. Papaya extract tenderizes, sodium phosphate is good at improving the ability of proteins to hold water during heat stress, and xanthan gum is added as an emulsifier to hold them all together for injecting uniformity. Some traditionalists think this is way too Barry Bonds. But Butcher's Blends win trophies, and I've tasted the product and been impressed.

      So I follow the recommendations of our Peerless Feeder, er, fearless leader, Meathead, and choose to inject briskets.

      Kathryn

      Comment


        #4
        Jerod - I do trim the fat down to 1/4 to 1/8 inch. I have never done a dry brine but am certainly game for trying it.

        Kathryn - I am not opposed to injecting, I don't really have a though on it one way or another. To minimize variables I will probably try a run with doing the dry brining. And then a second run doing both.

        Thank you both for your feedback and I will update this thread after I get a chance to give it another go. Which I hope is this weekend.

        Comment


          #5
          I have done a few flats, and all came out really well, and very tender and juicy. The only thing different between yours and my cooks is (as mentioned above) dry brining, and I also cooked smaller flats, more in the 6 lb range.

          Comment

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          Rubs Promo

          Spotlight

          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


          Grilla Pellet Smoker proves good things come in small packages

          We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
          Click here for our review on this unique smoker


          The Good-One Is A Superb Grill And A Superb Smoker All In One


          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read ourácomplete review


          Bring The Heat With Broil King Signet’s Dual Tube Burners

          3 burner gas grill

          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

          Click here to read ourácompleteáreview



          Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

          Click here to see our list of Gold Medal Gifts


          GrillGrates Take Gas Grills To The InfraredáZone


          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

          Click here for more about what makes these grates so special


          Groundbreaking Hybrid Thermometer!

          Thermapen One Instant Read Thermometer

          The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

          Click here to read our comprehensive Platinum Medal review


          The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

          kamado grill
          Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

          Click here for our article on this exciting cooker