Flat with less holding time this time more juicy

[Cloud_Lnn]

I used to fail on my flat, but today I took it our with less resting & holding time, probably around 3 hours, very tender and juicy. I think I rested them for too long before sometimes overnight. Also this one was separated from the flat before smoking, not sure also one of the reasons.

[Henrik]

Those are awesome photos! Looks good to me ;-)

[Jerod Broussard]

Just a better flat. . Definitely looks great!!

My best had ridiculous amounts of resting due to being reheated and resting another two hours. The first rest was at room temperature until 140 internal.

[RonB]

That looks good. Where did you get the idea to rest over night?

[HawkerXP]

That looks marvelous!

[Troutman]

I rest for about 2 hours and no more because I want to get on with eating some. If you're cooking for another day or cooking for a restaurant service then resting is a critical step, but not necessarily for meat quality but meat safety. On a recent trip up to Lockhart I specifically asked the Pitmasters at both Black's and Kreuz's how they handled this. In both cases it was placing them in a warmer box from the time they pulled them to whenever they had to physically slice them. In other words they almost didn't have a real answer, it was more keeping things at proper temp then what it was actually doing for the meat itself.

I think we all agree and have demonstrated that resting is an integral and important part to low and slow cooking of big pieces of meat. I think there are margins of diminishing returns after a certain amount of time. Overnight is unnecessary imo.

Regardless, that's one good looking flat there sir !! I'd eat that with some onions and pickles please !!!

[Spinaker]

WOW! That biz looks perfect, my friend! Nice work. When it comes to brisket, you really have not mastered it until you can cook the flat well. I would say you re well on your way, if not, you are there already!

[jgreen]

That brisket looks great. Made me drool a bit. Nice cook.

[realdocBBQ]

I think the variability between chunks of meat may have more to do with it than anything else. I dunno, though, I'm sure not a brisket aficionado.