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A mean old Flat that didn’t want to play - tough and moist?

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    A mean old Flat that didn’t want to play - tough and moist?

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ID:	1019610 My wife got a flat so she could make pho last weekend. There was about 3.5 pounds left over, so I threw it in the SV at 130 for 72 hours. It seemed ok when I took it out for the ice bath, but I didn’t give it too much thought (or fully test, but I thought I remember it being pretty jelly-like...). After a few days in the fridge, I smoked it for about 3 hours at 250 to give it some flavor and color.

    End result? TONS of flavor, some of the best I have ever made, moist too. But...sucker was tough! Chewy and really...off putting? I have done over-cooked brisket more than a few times, but never when SV’ing, and this was not dry. I can’t really put my finger on it. I think I am not even going to keep the leftovers - and there are a lot of leftovers for a little hunk of meat.

    Not sure what I did wrong, maybe just a mean old cow?
    Last edited by pknj; April 18, 2021, 03:47 PM.

    My wife has taken those tougher than normal flats and makes a stew in the pressure cooker that is fantastic. She has this pressure cooker cooking down pat!


      Tough flats were not cooked long enough to achieve tenderness.

      Moist flats most times were not cooked long enough to achieve tenderness.


      • pknj
        pknj commented
        Editing a comment
        Maybe my “bone dry but falling apart” approach is actually spot on after all...!

      " I think I am not even going to keep the leftovers"

      Make chili.


      • pknj
        pknj commented
        Editing a comment
        now we are talking!

      • fzxdoc
        fzxdoc commented
        Editing a comment
        What Rick said. Brisket in chili is the bomb. The toughness will go away.



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