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Advice on 3 lb brisket flat (first ever)

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    #16
    So about 2 hours in, 260-270 the whole time, it’s at 150 & wrapped.... not much bark to speak of, but I’m more worried about drying out this small cut.... thanks jfmorris , we’ll see what happens.... was out of beef broth, so I added a little Budweiser in the wrap, fingers crossed

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    • jfmorris
      jfmorris commented
      Editing a comment
      It's gonna taste like beer, haha. What's not to like?

      Actually, not sure how necessary the broth is, as the meat will have juices cooking out of it. I've also used bullion a few times, but lately nothing at the wrap.

      What you are doing now is braising it, which will help keep it moist, but you will have some good smoke flavor from those first 2 hours. Let's aim for bark formation the next time. For example - prep the meat and then freeze it, and put on the smoker frozen is a good trick.

    • ecowper
      ecowper commented
      Editing a comment
      jfmorris spot on. Have a good first cook, and then improve from there.

    • patcrail
      patcrail commented
      Editing a comment
      @ jfmorris I hear you... I debated adding any liquid, but since the main concern with the small cut seemed to be drying it out, I went for liquid in the crutch. Wasn’t much bark to speak of, so I’m not ruining that, lol 😂.... next time WILL BE a full packer, just a rookie and didn’t realize that the small flats were a completely different cut... but I’m pig-headed, so had to try it anyway, lol 😂

    #17
    About 3 hours in, at 181, so it’s definitely cooking fast.... gonna start checking for probe tender at 190....
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      #18
      jfmorris : it didn’t really get probe tender till about 200-203, at which point all but the thickest part were “relatively” tender... rather than taking it higher, I closed the vents an hour ago (accidentally threw out my insulated boxes for the faux Cambro), so just figured I’d leave it wrapped and let it slowly come down.... high was 203, it’s down to 198 now after an hour, still wrapped tight....

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      • jfmorris
        jfmorris commented
        Editing a comment
        Nice thinking. I have several coolers, so just use the appropriate small/medium/large cooler to hold my meat.

      #19
      Final result: not bad! Wife loved it, it wasn’t too dry, but the thicker end was a little chewy, and the thinner end fell apart before it could slice it, so a little stringy.... but overall, DAMNED good... I’ll not try a flat again, gonna do full packer next time, but I’ll give this two thumps up for a save, if nothing else.... thanks for all your help, especially jfmorris
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      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Really nice job, as well as writeup, Brother!
        Any left?

      • jfmorris
        jfmorris commented
        Editing a comment
        Looks great, and the most important thing is that the WIFE liked it, meaning you can do this again!

      #20
      Congrats!

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        #21
        Reading this entire thread was like watching a TV show! twists and turns, decisions, drama... and a great ending. looks like a perfect dinner for 2. And as when you say "wife loved it" that's what we are all going for here and what cooking and BBQ is about, being able to say " (insert someone you love) loved it"

        sorry if i got sappy, working on a bottle of cab sav and have a big pastrami cook planned for the weekend... a lot going on!

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          #22
          patcrail Glad the wife liked it - that is the most important thing!

          The 203 for probe tender sounds about right. I set the alarm on my Smoke to that for both butts and brisket for most cooks.

          How long overall did the flat take to cook? I am guessing 5-6 hours?

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          • patcrail
            patcrail commented
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            jfmorris it was right at 5.5 hours: good guess! Lol 😂

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