I inject my flats with beef consume. They seem to come out a little moister.
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Advice for brisket flats
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Founding Member
- Jul 2014
- 416
- Pierre, SD
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1987 Weber Kettle (Still going!)
2004 Cookshack Smokette (The original!)
2012 Weber Genesis (Wonderful for steaks and chops!)
2014 Pit Barrel Cooker (Lovin it!)
Thermoworks Thermapen
Thermoworks Mini Handheld Thermocouple & Meat Needle Probe
Various other wireless remote thermometers
Beer...Bud Light (Timeless)
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Founding Member
- Jul 2014
- 232
- Massachusetts
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PBC
Weber Smokey Joe, no legs... kettle rusted at the attachment point
An expensive but cheap gas grill (too embarassed to admit brand)
Barely adequate probe type meat therm. (brookstone quality)
Maverick E-732
Guiness Draught (why drink coors lite at 110 calories? Guiness is 124!)
I had expected a stall at a somewhat higher temperature than I got. I expect it would be a function of pbc temperature though. As I added ribs to the thing just after the flat hit 150 F with the pbc above 265 F. After that the temperature dropped to 210, and the meat temp dropped to 147 F. Stands to reason perhaps?
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Founding Member
- Jul 2014
- 232
- Massachusetts
-
PBC
Weber Smokey Joe, no legs... kettle rusted at the attachment point
An expensive but cheap gas grill (too embarassed to admit brand)
Barely adequate probe type meat therm. (brookstone quality)
Maverick E-732
Guiness Draught (why drink coors lite at 110 calories? Guiness is 124!)
One last thought here... It turns out I had stupidly cut the thinner end of the flat and served that to my guests! II realized that when a few days later we were having some of the leftover flat and found that it was wayyyy better!!! To coin a phrase: DOH!!!!
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