Hey guys, so this is a “problem” I’ve been dealing with for awhile now. The briskets I usually use are from Walmart so they’re either choice or select grade. I don’t separate the muscles and i inject the flat with beef tallow to help with the grade. I usually wrap the brisket in foil once the bark is set (170°-180° IT) and end the cook once the brisket is probe tender (206°ish IT). But here’s the thing- the flat always ends up kind of stiff. Once I slice it it folds over my knife and pulls apart easily enough but as a whole it doesn’t appear tender and jiggle like the point does. Maybe this is just how it’s suppose to be but I don’t have any high end bbq places around be to compare and contrast my product. Anyways let me know if you have any advice or thoughts. Thanks!
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Sounds like a normal flat to me. Ive never had a flat wiggle like the point does. If it’s tender, juicy and delicious I’d say you’ve done your job. If you still aren’t happy with it , extend the hold in the cooler / cambro another hour or so and see what you think. -
To me the flat appears to be leaner than the point. You won't get that jiggle factor. Are you trimming off too much of the fat layer before smoking? If so, maybe try to leave more on during the cook
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Ideas.
1. dont trim any fat below the flat. helps slow down overcooking imho
2. definitely no "juggle" but you just want moist and tender.
3. if it is a little tough, cut thinner slices.
4. If it is drier or tougher than you like make chopped brisket out of that portion of the flat.
5. if 3 and 4 fail, add sauce.
I can't really vouch for 3-5 since my briskets always turn out perfectly.Comment
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My wife looked at the price of brisket in Walmart and said no.
So technically, I'm undefeated...Comment
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My problems with brisket were overwhelmingly that I wasn't cooking it long enough to render the fat and connective tissues in the flat. I learned to use probe tenderness as a guide, and now I get good results with the whole brisket being probe tender.
Then I was noticing that the thin part of the flat was being overly cooked. Some people chop up that tougher part of the flat. I decided to just cut it off before I ever cook it. I cut off the thin part of the flat and avoid the whole issue of part of the flat being overly cooked. I'm a much happier person for this, and that thin part of the flat gets ground up for tasty smash burgers! :-)Comment
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I have been cutting the flat off straight down where the point starts and cook it separately or make pastrami out of it. When I cut it off I’ll check and see how good the marbling looks, if good I’ll smoke it if too lean it becomes something else.
I usually buy prime from either Costco or Sam’s for way cheaper than I can find most other places.Comment
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How long are you resting it after it hits temp? But yeah, there's not as much fat in the flat so it won't jiggle like the pointComment
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Give it a rest.
206 sounds a little high.
All the briskets I have cooked on my Traeger have been low and slow. 225*F to about 203*F.
After the wrap some time I kick the tamp up to 250*F.
When done, I do give it a rest.
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