Shame On Me.....

Discussion in 'Beef' started by lancep, Apr 10, 2016.

  1. lancep

    lancep Master of the Pit

    So I stopped buying flats a while ago. While they are more appropriately sized for my family, they just never come out the same as a whole packer. So imagine my dismay as I pulled a 5 1/2 lb flat out of the freezer the other day. I was so ready to get out of the grocery store last month tha I didn't even look at the label where it said "Brisket Flat Cut." Doh! In my defense, it was about twice as big as any flat I've ever seen but still I was feeling kinda dumb. Oh well, might as well cook the dang thing.

     
  2. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Been there, done similar.[​IMG]

    [​IMG]  [​IMG]
     
  3. lancep

    lancep Master of the Pit


    Making some rub, 


    and its all rubbed up and ready to be tucked in for the night.


    Windy as hell today so the chimney is lit in the WSM with a little pecan log pre-heating on the grate. Using natural lump for the first time ever today, so we’ll see.



    Holding steady at 250 so the meat goes on. A little high than I Like but I’ve heard lump runs a little on the hotter side.
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Watching. Yes lump runs hotter but doesn't last as long.
     
  5. lancep

    lancep Master of the Pit

    Suriously!!
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    See if there are any small butcher's close by. Some buy carcasses or Packers and break them down. The lean Flats sell easy and at a premium. The Points can often be had cheaper. Back in PA, I had a guy that gave me a discount if I would buy a few points at a time...JJ
     
  7. lancep

    lancep Master of the Pit

    So my wife got me a dutch oven for Christmas and now I can finally cook beans on the smoker.


    Put the beans @ 11:00, Brisket  at 167 degrees. wrapped @12:50 - 170 degrees. pulled at 3:30, IT at 207. Wrapped it up in a towel in the cooler until 5:30.


    and it’s Dinnertime!


     
    mike5051 likes this.
  8. lancep

    lancep Master of the Pit

    Well I’ve been looking into a few as well as farmers. Looking to buy a hog and a side/Qtr of beef in the fall. But that gives me a good question to ask. Thank you

    Lance 
     
  9. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Looks good Lance!

    [​IMG]  No dessert for you! Didn't eat your veggies!
     
  10. lancep

    lancep Master of the Pit

    Whachu talkin' bout Willis?? There's bell peppers and onion in those beans. Thems vegetables!! Besides I was stuffed. Had quite a few "daddy treats" while slicing.
     
  11. Only on SMF does rub count as a veggie... [​IMG]
     
  12. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Nice Brisket Lance!  "Point"

    Mike
     
  13. lancep

    lancep Master of the Pit

    Thank you sir! Mama liked it so that's all that matters.
     
  14. jc1947

    jc1947 Smoking Fanatic

    Man O man that plate looks tasty!   [​IMG]  
     
  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Nice plate Lance.  Looks terrific. B
     
  16. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Nice job on the brisket 

    Richie
     
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job, Lance!

    The brisket looks delicious!

    Al
     

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