Ideas/Opinions Wanted - Brisket Adventure

[bunky2021]

I smoked two brisket flats this weekend, my first rodeo with beef. Each was around 2.5 lbs, dry brined for 22 hrs. Only rub was cracked black pepper. Budgeted 45 mins/lb, so meat was on the smoker for nearly 4 hrs, then cambro'ed for another 4 hrs.

Permit me to add...my initial expectations for these weren't high; I cooked them for use in other dishes (stews, chili, street tacos). But the meat came out much tougher than I expected.

So...two questions:

• What could I have done to make these more tender?
• Any ideas on where/how I could use these in other dishes?

Your suggestions, criticisms and opinions are welcome, thanks!

[Jerod Broussard]

You ever check for probe tenderness or internal temperature before placing in the cambro?

Don't smoke beef brisket based on time.

[Panhead John]

Agree! What temps did you smoke them at? Also, 4 hours seems awfully short for a brisket cook, sounds to me like they were undercooked.

[Sweaty Paul]

+1 on this and also did you inject the flat? I inject my flats with Butchers BBQ prime dust mixed in beef broth and leave the injection for at least 4 hours (usually overnight 12-16 hours) with dry brining too.

[texastweeter]

Don't do time. At around 185° internal start poking at her. She will tell you when she is tender and ready...

[bunky2021]

You ever check for probe tenderness or internal temperature before placing in the cambro?

Don't smoke beef brisket based on time.

had temp probes in both briskets, they were both above 190F when I took them out of the smoker.

[hoovarmin]

That's usually not the magic number. Mine rarely get probe tender below 204

[bunky2021]

Also, very dumb question here: could I put them back in the smoker (or oven) and continue cooking them at low temp in hopes of tenderizing the meat?

[Panhead John]

Not a dumb question, I’ve already asked all of em. Yes sir, you can put it back in the oven, but I’d wrap it beforehand.

[bbqLuv]

YouTube, Bing, and other videos I suggest. Bing AI and Google have all the answers.

[Michael_in_TX]

I've had terrible luck with just doing flats. They seem to always turn out tough as leather, whereas every full packer brisket I have done turned out pretty good. I really don't understand it. Perhaps there is something to the saying that if you want to learn how to do brisket, do a brisket.

While I have not tried this, Steven Raichlen has a curious method for cooking a flat. He cooks it in a metal pan, flipping the brisket so that each side gets a chance at some smoke, and also covering it in bacon to keep it from drying out.

https://barbecuebible.com/recipe/bacon-smoked-brisket-flat/

[realdocBBQ]

Ditto for me. I don't do just flats, never have gotten one to come out right.

[Mosca]

Same here. It might be because all the vids and recipes are for full packers? Idk. I did a flat once as a braised brisket, like pot roast, and it came out as it should (like pot roast).

[Duanessmokedmeats]

I just did a flat for Thanksgiving, and it was tender and delicious.
Smoked on Pit Barrel, hung, until 167 IT then wrapped in foil with a half cup of beer (needed grate for Kansas City Burnt ends). Continued cooking until 203 IT and probe tender. Rested for 2 hours. They ate it up and carried away the left overs.

[STEbbq]

When the meat chunks are that small, a lot of the time and temp rules are harder to apply. But yes, the meat should still be probe tender when you remove it. If not, it will need more time. I think doing smaller chunks of meat is much harder to get right than a full packer.

Uses for leftover brisket are numerous. Chili is popular, as is enchiladas or tacos. Mix it into your favorite breakfast. Make a pot pie.

[LA Pork Butt]

I have better luck with flat if I inject it. I injected this year’s turkey with Creole Butter Marinade. The breast was not dry at all. At least on those two cuts of meat it appears that injection is the way to go.

[bunky2021]

Update: double-wrapped both flats in heavy duty foil, placed probes & stuck them in the oven for ~4 hours @ 200F.

That did the trick; both came out super tender! One looks a little dry for some reason but it still tastes good. Special thanks to everyone here for their help!

[Spinaker]

In my opinion, you're wrapped too early. Wrap when you have the color you like. Wrapping the brisket stops the bark formation and hinders the brisket from being able to bark up.

You can mprove tenderness except taking it to 200 F or so. Hold it in the cooler for a few hours to let it settle down.

Also, cook points instead of flats. They are more tender, taste better and are more forgiving.

Try to buy the highest grade you can. That makes a difference. IMHO.

[N227GB]

While I have not tried this, Steven Raichlen has a curious method for cooking a flat. He cooks it in a metal pan, flipping the brisket so that each side gets a chance at some smoke, and also covering it in bacon to keep it from drying out.

https://barbecuebible.com/recipe/bacon-smoked-brisket-flat/

I just pulled out my copy of his Barbecue Bible, which I purchased when it was published in 1998. This version does not mention using bacon, but the pan technique is mentioned, albeit without flipping. I did this in my offset with excellent results.

Here's a reflection of the state of the art 25 years ago. There is no mention of temps, wrapping, or holding.

"Smoke-cook the brisket, using the indirect method, until tender enough to shred with your fingers, 5 to 8 hours. (The cooking time will depend on the size of the brisket and the heat of the grill.)

Remove the brisket from the grill and let cool for 15 minutes."

I did a lot of trial and error with the offset. It didn't have a thermometer, but I found a bimetal one at Builder's Square that fit.

[Mosca]

I like the way you phrased that: “state of the art 25 years ago.” We often forget, nobody was complaining about brisket 25 years ago (at least not any more than we are now), nor 50 years ago, nor 150 years ago. Sure we’ve learned a lot about brisket. But folks were cooking aurochs briskets 10,000 years ago. There’s just more of us learning more detailed knowledge about it, as meat changes and as technology changes.

[Alan Brice]

I had a separated flat in the freezer. Defrosted in the fridge 4 or 5 days. The day before smoke, I salted only. Then MH beef rub and on charcoal w/oak hardwood scraps to 175. Then into foil pan I was rendering the fat in. Sat it right on the rendered fat to 195 then covered w/foil. Lowered temp to ovens lowest, (160), and removed 6-7 hours later. Some of the best I have ever done!
Briskie is my fav, and I have done them in electric, on the top rack of the gasser, etc. Just to say I have done a few.

[jfmorris]

First things first... 2.5 pound flat does not equal "a brisket", haha... It's a very small piece of a brisket. That said, I don't get as good of a result with just a flat as I do with a whole packer, and don't think I have cooked a piece less than about 5 pounds - from a brisket I divided into 3 hunks (point, two half flats). For some reason the flats just tend to dry out when smoked on their own.

The key is as others said: cook to temp, not time, as every piece of meat is different. The meat was tough because it was not done when you pulled it off the grill. I am glad you were able to salvage it in the oven.

I smoke until I get good bark - usually around 170F - then wrap, and continue smoking until at least 195F for prime, and usually 205F+ for choice briskets. I start checking for probe tender around 195 though. Then rest in cambro for a couple of hours.