Mid Week Flat Brisket

Discussion in 'Beef' started by ohm, Aug 26, 2008.

  1. ohm

    ohm StickBurners SMF Premier Member

    I started marinating this flat on Sunday and took it out today then let it set to room temperature. Once ready I rubbed with a combo of my own spices and some brown sugar and threw it on the smoker. Currently smoking at 225 - 240 and will watch the internal temperature until it is done. I am just hoping is does not take very long. I am guessing 3-4 hours.

    I am thinking maybe pulling it around 170 maybe 180 and let it rest until 190ish. Anyone have any suggestions?

    This is the first time I have tried just a flat and it is pretty thin.

    Qview below.

    [​IMG]
    [​IMG]
     
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Good start.
    What did you marinate it in?
    I would foil at 160, or it's gonna be leather. (no fat)
    Take till 190 and rest before slicing.
     
  3. ohm

    ohm StickBurners SMF Premier Member

    Used Stubs beef marinade and Stubs Chicago steakhouse marinade and a touch of this and that... hehe I am a huge fan of the Stubs brand and it has served me well.

    Thanks for the heads up on the foil and will do.
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Be patient with the brisket if you're going low and slow. Those cuts of meat hit a temp plateau which may take the time factor up a bit. It may be more than 3-4 hours that you'll be watching that meat cook.
     
  5. ohm

    ohm StickBurners SMF Premier Member

    Forgot to post my finished qview.
    [​IMG]
     
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Sweet, I bet it was good.
     
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks good. You didn't say how long it actually took or what temp you got it to.
     
  8. norrell6

    norrell6 Meat Mopper SMF Premier Member

    Looks good Ohm. I am doing one this weekend. An 8 pounder. My last one turned out great thanks to the SMF. As a matter of fact, everything I smoke now seems to turn out great. And it is all thanks to the SMF!

    Keep on Smoking.
     
  9. ohm

    ohm StickBurners SMF Premier Member

    The total cooking time was a bit skewed Tuesday I smoked around 6 hours and the flat was about 180. I had to head to bed so I wrapped it in towels and let it rest until I woke up around 2 AM. Once rested I placed it in the fridge until I got home that night. That evening I warmed up the grill and heated the flat back up in foil and it turned out great!

    Thanks for all the suggestions and help.
     
  10. aussiemick

    aussiemick Meat Mopper

    Finished product looks great
     

Share This Page