Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Advice on 3 lb brisket flat (first ever)

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    #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

    Comment


    • 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....
    Attached Files

    Comment


      #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....

      Comment


      • 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
      Attached Files

      Comment


      • 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!

      Comment


        #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!

        Comment


          #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?

          Comment


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

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        Bring The Heat With Broil King Signet’s Dual Tube Burners

        3 burner gas grill

        The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

        Click here to read ourcompletereview


        Groundbreaking Hybrid Thermometer!

        Thermapen One Instant Read Thermometer

        The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

        Click here to read our comprehensive Platinum Medal review

         

        Comprehensive Temperature Magnet With 80+ Important Temps

        Amazingribs.com temperature magnet
        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

        Click here to order.


        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker


        Compact Powerful Sear Machine For Your Next Tailgater


        Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

        Click here to read our detailed review and to order


        The Good-One Is A Superb Grill And A Superb Smoker All In One


        The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

        Click here to read ourcomplete review


        Fireboard: The Ultimate Top Of The Line BBQ Thermometer

        Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

        With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
        Click here to read our detailedreview