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What am I doing?

post #1 of 10
Thread Starter 

I bought this brisket flat from the store today.  It's 2.98lbs, that's small I'm guessing.  But it was only $12 and I thought I'd give it a try.  I have a MES 30' and have smoked baby backs and butt before.  This will be my first piece of beef.  I guess my question is " What am I doing with this thing?  Is the flat the better part of the brisket?  I've eaten brisket tons of times when I lived in Texas, but just never really knew which part was what.  I'm assuming I'll rub it down then just throw it on until it reaches a certain temp.  Any help would be great.

post #2 of 10

  It looks like a nice brisket flat. Put your favorite rub on it

 and put it on the smoker!(fat side down, in my opinion!) A 3 pounder should be done in 5-6 hours. Be sure to check the temps though. Be sure to check the grain of the meat so that when it is done you slice it across the grain. This will make it more tender. To serve sliced, take it to an IT of 190-200 degrees. When it gets there, use the toothpick test! Remove, wrap, and rest.(at least 30 mins) Then carve and serve.

 

 

   Mike

post #3 of 10
Thread Starter 

Awesome thanks for the reply.  I've been wanting some sliced brisket for months, I hope it turns out good.

post #4 of 10
Yes.. it is a flat... the problem with them is the butcher trims all the fat off... fat is what's going to keep it moist... If there is a fat cap on it... myself i put the fat cap UP.. this way when the fat renders down it will absorb into the meat (moisture)... my thinking is with the cap down the moisture just drops into the drip pan instead of the meat.... If there is no fat cap then you might want to put some fat (pork will work) or bacon on a rack above the flat so that it will drip down on it.... good luck with your smoke....
post #5 of 10
Thread Starter 

Yeah the other side has a fat cap on it.  I'll give it a try and see how it is.   Whenever the rain stops.

post #6 of 10
I cook flats and briskets sometimes fat cap up.. some down.. depending on which style smoker and how low n slow the temps are in said smokers. On the uds (which is direct heat) I put fat cap down to help protect the meat.. plus the fat renders down right on top of my coals... creating moisture and the distinct uds flavor. In my vertical propane I cook fat cap up... hope that helps alittle.
Mike
post #7 of 10
Thread Starter 

Well the brisket turned out a little tough.  It lost a lot of size also.  I foiled it at about 165, and took it out at about 180.  I started it a little late and I had to get up at 0315, so by 2000 I was ready to eat and sleep.  Would not cooking it to 200 make it tough and dry?  Maybe inject it next time?

post #8 of 10

Yes. 180 is done.. but not tender done. 200* more where I take mine. After it was out of smoker you need to wrap in foil... (if not already) and some towels and allow to rest and redistribute its juices for atleast 30 minutes before slicing other wise it will run its juices with the first slice. What temp(S) did you smoke it at?

post #9 of 10
Thread Starter 
Smoked at around 215..about 5-6 hours. I honestly don't feel like there would have been any juices to redistribute.
post #10 of 10
Quote:
Originally Posted by JckDanls 07 View Post

Yes.. it is a flat... the problem with them is the butcher trims all the fat off... fat is what's going to keep it moist... If there is a fat cap on it... myself i put the fat cap UP.. this way when the fat renders down it will absorb into the meat (moisture)... my thinking is with the cap down the moisture just drops into the drip pan instead of the meat.... If there is no fat cap then you might want to put some fat (pork will work) or bacon on a rack above the flat so that it will drip down on it.... good luck with your smoke....
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