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Smoked Feast for college football event - Now w/ QView!

post #1 of 8
Thread Starter 
Doing brisket this weekend. I had to choose between select packet from smart & final vs choice untrimmed cryo flats from Costco. I chose the flats. I bought two that were nice and bendy, about 6.5 lbs each.

I've never done just a flat. Current plan is to only *lightly* trim, inject, rub, and smoke fat side down. Then to foil at 160 to ensure I retain moisture.

Thoughts?
post #2 of 8

I have traditionally used a Packer, and not just the flat, so I am intrigued about this.

 

I understand about wanting to retain moisture, but I fear that at 160 degrees, it would not be tender, and might be tough.  I have had brisket that stalled around that temp and it was no where near done or as tender as needed.

 

I look forward to hearing more ideas though, since I love the possibility.

 

In any event, Good Luck with it!!!

 

:thumbsup:

post #3 of 8
Thread Starter 
Quote:
Originally Posted by Frosty View Post
 

I understand about wanting to retain moisture, but I fear that at 160 degrees, it would not be tender, and might be tough.  I have had brisket that stalled around that temp and it was no where near done or as tender as needed.

 

 

Sorry, I meant to say that I'd foil it and keep it on the smoker (i.e. the "Texas crutch") until it passes the toothpick test. I won't stop cooking at 160.

post #4 of 8
Quote:
Originally Posted by bwarbiany View Post

Doing brisket this weekend. I had to choose between select packet from smart & final vs choice untrimmed cryo flats from Costco. I chose the flats. I bought two that were nice and bendy, about 6.5 lbs each.

I've never done just a flat. Current plan is to only *lightly* trim, inject, rub, and smoke fat side down. Then to foil at 160 to ensure I retain moisture.

Thoughts?

Your on the write path! you can foil or not....depends on how rushed you are. Take it up to 195-205 until tender and let rest for atleast an house and slice it up! Oh yea and post pics!

post #5 of 8
Thread Starter 

Adding Qview... Made some ABT's, some fatties with mushroom/onion/spinach/gruyere, chili, and cole slaw as well ;-)

 

 

 

 

 

 

 

 

 

post #6 of 8

Boy what a nice spread you have there it all looks great,

 

A full smoker is a happy smoker,,,,,,and your smoker sure looks happy

post #7 of 8
Looks great!
post #8 of 8

Football and that feast. Nice.

 

Disco

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