ive never done a brisket. Is doing just a flat a worthwhile cook? Here in SFLA, flats are carried at the supermarket, but a full brisket is a special order item. Do I adjust anything ? I'd be using my PBC. thanks!
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In my opinion, cooking a flat by itself is not the way to start cooking brisket. It’s actually the first thing I did cooking brisket and I ended up with a thin, dried out, piece of meat that none of my guests really enjoyed. I learned my lesson and moved to full packers. I’ve never had a fail with a packer.
My two cents worth. I think you will be much more successful with your first brisket if you cook a full packer.
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Absolutely! I cook flats frequently too. Not as delectable as the point of course, but still yum. I'd rather cook a flat only than skip brisket altogether. I find they still take the same time, which on the PBC may be 8hrs roughly, but don't take that to the bank.
PBC go with a whole packer with the flat hanging toward the bottom and the point at the top. Smokey Bones has a great video on YouTube for a PBC whole packer cook.
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Do you have a Costco or Wallmart nearby? You can usually pick up a whole packer at either place. Wallmart's are Select, but if you leave it in the cryovac for 30 days from the packing date per Meathead's instruction you could get good results. I did, but I've only done it once, so check with others for their take.
Here in Boston, Wegmans carries them around certain Jewish holidays, always Kosher and usually Prime, but they're in the 12.99/lb. category, so a full packer would run about $260!
sorry to geographically side-track, but in Boston (Somerville, Davis Square) McKinnons has Choice Packers. They are kept in the back and will bring some out to you to choose or bring you to the back to look but you have to ask. Paid $4.99 last time... Don't know about quality, it's the only one I have attempted but both times seemed good to me... Haven't found them anywhere else...
THAnks to all. I'll check Costco for the real thing before I go flat only.
Is there a standard "Meathead Approved" mop sauce in case I can't find a packer? Again I appreciate the help.
In my opinion, cooking a flat by itself is not the way to start cooking brisket. It’s actually the first thing I did cooking brisket and I ended up with a thin, dried out, piece of meat that none of my guests really enjoyed. I learned my lesson and moved to full packers. I’ve never had a fail with a packer.
I keep telling people that I'm 0-for-3 with brisket. Yes, they were all flats. The problem with buying a "full packer" is that there's just two of us, we're not people people, and The Boss is dead set against using the Food Saver for leftovers.
I'm on the hunt for a 6-8 pound brisket, if they come in sizes that small. Otherwise, I'll be forced to (gasp!) socialize with a larger crowd.
Be careful with the smaller packers, the flat ends up way too thin and you burn it up. Better to stay with a nice cut of flat or point and cook it properly imho.
Only thing I might add to the above advice is to try injecting the meat. I usually just use a good beef stock and inject with the grain and not against it, the fluid will fill the voids a little better. Keeps that lean meat moist during the long cook.
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Just my $0.02. I routinely buy a full packer but separate the point and flat prior to cooking. Call me crazy, but I honestly prefer the texture and flavor of the flat. If you're doing just a flat, shop around for the most uniformly thick piece you can possibly find. Choose a nicely shaped choice over a prime that has a large thin section. Then, prior to dry brining and applying rub, go ahead and trim off any really thin parts that are likely to turn into shoe leather. It seems like a waste of good meat, but it pays off later. Aaron Franklin has some excellent videos you can find on Youtube to illustrate this. When I do it this way, I never have a dried out, tough flat, and I don't inject.
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I keep telling people that I'm 0-for-3 with brisket. Yes, they were all flats. The problem with buying a "full packer" is that there's just two of us, we're not people people, and The Boss is dead set against using the Food Saver for leftovers.
I'm on the hunt for a 6-8 pound brisket, if they come in sizes that small. Otherwise, I'll be forced to (gasp!) socialize with a larger crowd.
Yeah. Just me and the wife as well, and she's not a huge smoked meat fan. Any time I do a full packer - and I only do prime bought from costco in Cryo - I invite folks over for a pot luck. Left over point gets cubed and bagged. I can pull that out and make what I call "quick burnt ends" when I feel the need. Slices of flat can be put into plastic bags, frozen if desired, and rewarmed in a warm water bath. Leftovers can also be used in chili etc. Leftover uses are endless. I just did one yesterday for a get together with high school chums. Going to post pics in a new thread a bit later.
Quick Burnt Ends
1. Melt some rendered beef fat from original brisket trimmings in cast iron skillet. If you don't render this stuff and store it for later use you're missing out!
2. Toss in some cubed point cold. Let warm up for a bit getting nice crust.
3. Toss in some sauce
I make my own BBQ sauce and then thin it down a bit with leftover Texas Mop Sauce, the recipe for which you can find under the tested recipes section. Love this stuff.
4. Let it caramelize up real pretty.
5. Enjoy...
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