Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

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

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

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

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

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

    Click image for larger version

Name:	38AF51D2-1EFB-4187-9EAF-4D8CA216A736.jpeg
Views:	137
Size:	164.6 KB
ID:	1019611Click image for larger version

Name:	6527D7C6-2A51-4D44-935D-EF6A6295D075.jpeg
Views:	161
Size:	128.3 KB
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!

    Comment


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

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

      Comment


      • 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

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    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
    ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
    /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here