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First brisket flat.

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pc farmer

pc farmer

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Feb 17, 2013
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Central Pa
  A little 3-4 lb seasoned with SPOG.

IMG_20140823_153224753_zpsinmhuegf.jpg

IMG_20140823_153224753_zpsinmhuegf.jpg


Got the mini fired up with Humphrey's lump with pecan an apple wood.

IMG_20140823_151932423_HDR_zps8xlyhyzm.jpg

IMG_20140823_151932423_HDR_zps8xlyhyzm.jpg


About 1 hour in.

IMG_20140823_173930269_zpswspzutck.jpg

IMG_20140823_173930269_zpswspzutck.jpg


IMG_20140823_173927824_zpsw7vf90xr.jpg

IMG_20140823_173927824_zpsw7vf90xr.jpg


Pulled off at 203 IT.  5 hours later.

IMG_20140823_214051466_zpshsblcei0.jpg

IMG_20140823_214051466_zpshsblcei0.jpg


Rested for 1 hour.

IMG_20140823_222855548_zpsp6duobxq.jpg

IMG_20140823_222855548_zpsp6duobxq.jpg


IMG_20140823_223126074_zpsd6otbr5n.jpg

IMG_20140823_223126074_zpsd6otbr5n.jpg


IMG_20140823_230334100_HDR_zps4ky71uoa.jpg

IMG_20140823_230334100_HDR_zps4ky71uoa.jpg


IMG_20140823_225331459_zps2loq2tkf.jpg

IMG_20140823_225331459_zps2loq2tkf.jpg


IMG_20140823_230456130_HDR_zps9uj5dhez.jpg

IMG_20140823_230456130_HDR_zps9uj5dhez.jpg


Before I say how it was as far as tenderness and taste was, I want to know what SMF members say.

Remember this was my first ever brisket flat.  I havent even tried a packer yet.
 
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Reactions: Rafter H BBQ
Looks like an awesome smoke to me Adam ! Thumbs Up IMHO, them flats are way harder to do than the packers.... For your first one & it being a flat, I'd say ya done a hell of a job ! :beercheer:
 
Thanks Justin. Why do I try to do the hard way first.
 
The problem is, I didn't have a plate.... It was at the wrong table for some reason.... :biggrin:
 
If you would have been here it would have been cooked right.
 
5oclocksomewher said:
Looks pretty darn good from here, however, I agree about being at the wrong table!!! (Good One) Nice Job!!!
icon14.gif
Click to expand...
Thanks man.
 
Adam,

Looks good but I suspect that you were hit with the lack of fat issue on the flat. I bet it was a tad dry and flaky?
 
Hardly any fat on it at all.

It was a little dry but not bad.

Maybe the reason for being a tad tough?
 
c farmer said:
Hardly any fat on it at all.

It was a little dry but not bad.

Maybe the reason for being a tad tough?
Click to expand...

Yup that will make it tough as well. Because you dont cook as long because you dont want to dry out too bad. But by doing that all the connective tissue doesn't break down.
 
c farmer said:
Hardly any fat on it at all.

It was a little dry but not bad.

Maybe the reason for being a tad tough?
Click to expand...

Adam, that's why them flats are so difficult ! They are still good but it's hard to get a real moist flat for that reason !
 
knifebld said:
 
Looks good to me Adam...would be a guest at your party any day! LOL

A little au jus would moisten that up no problem!
Click to expand...
Thanks man.      Gonna see how it tastes for lunch tomorrow.
 
I did a small flat a couple of weeks ago. I was worried about it being dry, so I hedged my bets and injected it with beef broth and foiled at 165 with another 1/4 cup of broth in the foil...and used a water pan. Pulled at 203 and let it rest in the oven for a while at 170 degrees. I used a mix of hickory and cherry in an electric ECB @ 240 degrees. Didn't have much in the way of bark, but it was tender and moist. I guess if you are a member of the "Cult of the Bark", it will have to be a packer? That's just the way I did it though, most of the members of this forum can tell you better than I can.
 
Grillmonkey said:
 
I did a small flat a couple of weeks ago. I was worried about it being dry, so I hedged my bets and injected it with beef broth and foiled at 165 with another 1/4 cup of broth in the foil...and used a water pan. Pulled at 203 and let it rest in the oven for a while at 170 degrees. I used a mix of hickory and cherry in an electric ECB @ 240 degrees. Didn't have much in the way of bark, but it was tender and moist. I guess if you are a member of the "Cult of the Bark", it will have to be a packer? That's just the way I did it though, most of the members of this forum can tell you better than I can.
Click to expand...
Like I said, my first one.

Just threw it on to see what would happen.

Yea, I don't like foil.
 
c farmer said:
 
  A little 3-4 lb seasoned with SPOG.

IMG_20140823_153224753_zpsinmhuegf.jpg

IMG_20140823_153224753_zpsinmhuegf.jpg


Got the mini fired up with Humphrey's lump with pecan an apple wood.

IMG_20140823_151932423_HDR_zps8xlyhyzm.jpg

IMG_20140823_151932423_HDR_zps8xlyhyzm.jpg


About 1 hour in.

IMG_20140823_173930269_zpswspzutck.jpg

IMG_20140823_173930269_zpswspzutck.jpg


IMG_20140823_173927824_zpsw7vf90xr.jpg

IMG_20140823_173927824_zpsw7vf90xr.jpg


Pulled off at 203 IT.  5 hours later.

IMG_20140823_214051466_zpshsblcei0.jpg

IMG_20140823_214051466_zpshsblcei0.jpg


Rested for 1 hour.

IMG_20140823_222855548_zpsp6duobxq.jpg

IMG_20140823_222855548_zpsp6duobxq.jpg


IMG_20140823_223126074_zpsd6otbr5n.jpg

IMG_20140823_223126074_zpsd6otbr5n.jpg


IMG_20140823_230334100_HDR_zps4ky71uoa.jpg

IMG_20140823_230334100_HDR_zps4ky71uoa.jpg


IMG_20140823_225331459_zps2loq2tkf.jpg

IMG_20140823_225331459_zps2loq2tkf.jpg


IMG_20140823_230456130_HDR_zps9uj5dhez.jpg

IMG_20140823_230456130_HDR_zps9uj5dhez.jpg


Before I say how it was as far as tenderness and taste was, I want to know what SMF members say.

Remember this was my first ever brisket flat.  I havent even tried a packer yet.
Click to expand...
Adam It looks nice and moist with a nice smoke ring. Your now ready to move up to a full packer. Drag your UDS 

out and fire it up. Patience is all you need and your their.

20140328_113414.jpg

20140328_113414.jpg


Happy smoken.

David
 
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