OK. Sometimes want jumps ahead of should. Sam's had a trimmed brisket flat package on sale for about $20, so I bought it. Problem is, there is no fat cap. How do I get a decent cook on this without it becoming dried sawdust?
sorry if this has been asked about a thousand times already, but was unable to find a good search result.
Pastrami is probably out due to the excess sodium. I could do bacon, but then I should have just purchased a full packers brisket then as I would be adding the cost of the bacon to the cook. I do have some bacon fat, and have contemplated melting that down and injecting it. I also have some crisco. Lol. I even looked up using a dutch oven to help hold the moisture in, but that appears to create chili meat.
I wouldn't do anything but dry brine, rub, and a long slow smoke at 250ish until probe tender. That's a nice little hunk o' beef, especially for choice.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I think CaptainMike is onto something there. You can see the marbling in the brisket and that's the fat that's going to render when you cook it. You don't have to have a fat cap or inject with anything. The fat is already inside the brisket. And please show us pics!!!
DaveD I can't let that go with you leaving a radical in the denominator. We need to multiply by the square root of two over the square root of two to get square root of two times pi over two. I mean, I can live with a radical in the denominator, but I follow the rules so I can still be friends with math people :-)))
I just did a weird choice brisket, and it was a weird cook. There was virtually no fat cap on the bottom and a ton on the top side with the point. To top it off my controller on my Big Green Egg was stuck open at 325 for the overnight cook. I separated the point from the flat and cooked them on two levels. The point finished in 4 1/2 hours. The flat on the lower level took longer. With all that going wrong the result was pretty good. The point portion was moist and the flat wasn’t overly dry. I think as mentioned above inter-muscular fat is more important than the fat cap. The cook was essentially a turbo brisket without any of the special treatment you do for a typical turbo brisket.
I have noticed that McCormick’s Montreal Steak Spice must have changed their formula. Way too much salt. I bought a container at Costco and it was inedible. Ruined two nice strip loins. Costco did take it back.
Intramuscular fat is waay more important than the fat cap on a brisket, and has much more influence on the moisture of your final product.
This bears repeating. I always trim all external far from brisket and trim/cut away as much fat from that huge deposit between the flat and point as I can.
I'd be very happy with a flat that came out that tender! Too bad about the oversalting though. Maybe use some of the leftovers in a pot of chili, to which you may not need to add any more salt, just take advantage of what's already in the meat...? Just spitballin' here.
Comment