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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.

    #2
    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!

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      #3
      Tough flats were not cooked long enough to achieve tenderness.

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

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

      #4
      " I think I am not even going to keep the leftovers"

      Make chili.

      Comment


      • 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.

        Kathryn

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