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Help with brisket please!
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I would treat a flat the same as a whole. Put a probe in it, smoke it at 225 or 250, either wrap it when you're into the stall or when your bark is how you want it and take it to the cherished 203 or so, then wrap and hold an hour or 3. It will get a good bark during the smoke, but a direct sear will help your bark too. It will still need low and slow to not be a tough piece of rubber. Brisket is chest pectoral muscle of the cow, tough stuff.
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I agree with Jerod in that you have yourself a brisket flat, no point attached. This is still a very good piece of meat, but you will need to treat it a little different. I like the idea of direct high heat to get the char, or reverse sear by running slow and the sear at the end. The problem with the reverse sear it may be hard to do with just one cooker.
This is a thinner cut so not as much fat and the marbling isn't as good as the point so burnt ends wouldn't be as good with this cut. Now that I've said this you can make burnt ends out of anything they are just better on the point.
Since this is thin it shouldn't take very long to cook so keep an eye on it and you may want to leave it in the cooler longer than two hours to let the connective tissue to break down real good.
I have cooked this before in my 22 Weber and it turned it out great. If the fat cap is gone make sure to use some type of barer between the coals and the meat once you have a char.
Keep us posted on the progress and take pix.
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I thought that it seemed too thin. The strange thing is though, it has the fat top and bottom so with my very limited brisket knowledge, I think that it is a whole flat, just a very slim one. It is 1" thick in parts. I will check out the burnt ends recipe, might be the best option, unless anyone has a better idea. I'm also going to get a new butcher.
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Never seen that before. That would be hard to smoke like you said... If I had that I would smoke it for a few hours and then cube and do burnt ends with the whole thing, there should be enough moisture in the sauce to let you get it tender. I am not however a brisket expert, this is just what I would do. Not that anybody probably has much experience with a cut like that!
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Wow, looks more like a SOF (Slice of Flat) rather than a HOF.
We tend to indirect thicker cuts of meat. What is the actual thickness??
May be better off heating it with some pretty decent heat to darken it up some. Then panning it until it gets tender. That is what I am doing right now with a chuck roast, that is thicker, but darn good finishing up in the oven, covered with some onions and bell peppers.
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Help with brisket please!
Seasons greetings!
I ordered a brisket from my local butcher here in Australia last week. I picked it up this morning, along with a piece of pork.
When I got it home, I weighed it to be 2.33kg, or 5.1lb. Then I got it out of the bag, and found it to be about 26" long, and about 1" thick at best, in places, with others possibly half that. Looking at the brisket page on here, I think that it's a HOF.
My wife suggested that I roll it, but I know that in doing so I would miss out on lots of browning, and it wouldn't look very appetising by the time it is done. My plan is to cut it in half to fit it in my 22.5" Weber. I hope I have enough room with the 9lb pork! The smokenator will hopefully give me enough indirect cooking space.
Is this right? Is it too thin? I feel like cooking it for 12+ hours will be too much for what is a pretty thin cut of meat, but I'm happy to be proven wrong.
Any suggestions??1 PhotoTags: None
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