First Flat Happenin' Today

Discussion in 'Beef' started by krooz, Jun 1, 2010.

  1. krooz

    krooz Smoke Blower

    I have a 3lb flat that I plan to smoke for tonight's supper. Marinating in Italian Dressing right now. Will rub down with paprika, garlic powder, black pepper and chili powder.

    My electric Brinkman will top out around 250° and I can throttle it easily at 225° or lower with the door. Putting it on at 11 am. - Figuring about 4hrs to get it to 190° - is that about right? I see some folks foil others don't . Right now I just plan to let her go until I wrap for the final 2hr set in the cooler but I don't want to dry it out - reconsider foiling? Also, should I mop the flat in process or no? Thinking I'll lose too much heat if I pop it open to mop several times.

     I have a recipe to try for a Spicy Beer Sauce that I plan to serve with it... along with beer margaritas... yum.

    If I think of it I'll do the Q-View thing.....

    newflame likes this.
  2. fftwarren

    fftwarren Smoking Fanatic

    flat? Whats a flat?
  3. krooz

    krooz Smoke Blower

    Packer brisket minus the point = a flat as I understand it. Yes?No?

    Costco didn't have any full briskets when I was there plus I couldn't fit a whole brisket in my smoker even if they had one......
  4. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Most likely you have a flat. Being only 3 lbs, you shouldn't have a problem getting it done in that time frame but I always like to have a little buffer time in there just incase you get a long stall or something.

    I like the italian dressing for a marinade, I may have to pick up a small one and inject it with that.

    Definately foil or pan it after about 165-170 and take it to 185-190 and then cooler it for at least 30 min before cutting.

    Where's the point at anyway? Now your not gonna have any burnt ends... [​IMG]
  5. krooz

    krooz Smoke Blower

    P4B - It didn't come with the point  - it was just  a flat all by it's lonesome - figured I'd give it a shot. I hear burnt ends are great but not an option this go 'round.....

    I have some heavy foil so I'll take your advice and wrap it at 165. Put it on just after 11a.m. and it's internal is 141° right now....
  6. krooz

    krooz Smoke Blower

    Hmmm- right at 5 hrs, smoker says 235°, meat thermometer reading 157 for a while now. Went ahead and wrapped in foil. Hoping to eat by 7:00 but 190° seems a long time off! Checked with an ice pick and it seemed pretty solid still - or dried out? We'll see.....
  7. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    When it comes off the stall, it will rise pretty quickly.  Don't be lulled into a false sense of security -- keep an eye on it!  Q-view, please!  Should be ready by 7.
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    I was gonna say that 4 hours seemed alittle short but now I can have my say. I always use a 1 1/2 or 2 hours a pound for brisket. Now you are in the stall so kick back and keep an eye on your meat for when it starts to move it will move fast. I also would foil it and if you are planning on slicing I would take it to 195° and then into the cooler wrapped in foil for at least an hour. Then take it out and slice it and you should be good to go and don't forget the Qview either please.
  9. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Agree.. probably stalled.. it wil rise quicly once it gets past it.

    My rule of thumb for briskets is to plan on them being done about 4-5 hours before I plan to serve. Now I do cook briskets in the 14 - 18 lb range but even with a small one, you need to leave a little extra time. There is no time/lb formula that I have heard of that is dead -on.. I even leave an hour or so buffer for ribs these days. I've seen too many hungry guests look at me like a fool because meat wasn't ready.. Let's see some pics..
  10. krooz

    krooz Smoke Blower

    Thanks gents - it's up to 175 now. Will pull at 195°and let sit. Hopefully there's something worthy of a Q-view!
  11. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Everything is worthy of q view. From prep work, to your equipment, to the final product, someone will chime in with some insight. I posted a shot of my canadian Bacon and some busted my a$$ about using metal clothes hangers so ya never know...
  12. krooz

    krooz Smoke Blower

    Wow, hit the target already - she's in the cooler!
  13. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Good job... Pics!
  14. krooz

    krooz Smoke Blower

    OK, she came out a little dry but here goes......

    The scene of the crime......


    Going on the rack......


    On the cutting board......


    Still made for some good grub.....


    The flat was dry save for the lower piece below the "fat line" (?). Anyway, thank goodness for the Spicy Pepper Sauce that saved the day. Cold beer didn't hurt either. Surely have some bugs to sort out in the process based on some other juicy pics I saw on this website.....

    Thanks for the help and I'm open to all advice!!!
    jbg4208 likes this.
  15. fftwarren

    fftwarren Smoking Fanatic

    looks good, I like that BBQ pit. that thermometer looks HUGE on that smoker. [​IMG]
  16. caveman

    caveman Master of the Pit SMF Premier Member

    Good job on the flat.  That salad looks awesome as well.  How long did you let it rest?? 
  17. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hmmmm, that looks like two different meats there. I wonder if whoever cut that flat just cut straight down through it and you actually had a hunk of point on there. The flat will dry out since it doesn't have near the fat in it that the point does. Anything that comes off edible is a success. Good looking spread.

    I'm thinking a small cut like like that could use an overnight soak in some buttermilk. The enzimes in buttermilk do a good job of breaking down the tough tissues. After a good rinsing you should be a ble to smoke it to 145-155, let rest and slice up.

    Is that a stainless horizontal in the background??
  18. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Gongrats on a successful smoke!!! Looks very good... I love the beer there on the side!!! Nice n' Frosty!!!
  19. krooz

    krooz Smoke Blower

    The thermometer is an old industrial type - yeah, a bit large but serves the purpose! The SS cooker was a gift from the boys at work when I left - propane burner includes a full length pan that will hold 1 gallon of oil to fry fish.

    The meat above and below that "line" were like 2 different cuts  - 1 dry and 1 juicy. I let the thing rest for an hour. I was hoping for some good black bark and juicy meat like my butts turn out. A little disappointing but still good.....

    Thanks for the tips. Speaking of tips, I have a package of 2 tri-tips in the freezer that I might try next.....
  20. newflame

    newflame Meat Mopper

    I thought the same thing, looks like you got an odd cut there my friend, I do mostly flats, bein as how i only do sliced brisky, I think this one would be great if you foiled it at 160 with some juice in thar..braises in it's own juices and really helps out the dryness.  lookin good though, was this your first brisket?

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