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Small brisket flat.

post #1 of 19
Thread Starter 
Halved a flat, halve in pops brine for a project and half in a dry marinade and vac sealed for tomorrows game.

Mini cook I think. Hickory wood and RO lump.

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post #2 of 19

Good start Adam!

 

Al

post #3 of 19
Thread Starter 
Well. It was good and tender but I think another hour would have made it better. Smoked with hickory in my mini for 6 hours.

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It was still very juicy, nice smoke flavor and the marinate I think really helped with the taste and moisture of this small flat.
post #4 of 19
I'd tear it up! We've only done snacks today with the most effort being put into Rotel dip...

So yeah, you done good son!
post #5 of 19
Looks tasty from here!
post #6 of 19
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

I'd tear it up! We've only done snacks today with the most effort being put into Rotel dip...

So yeah, you done good son!

Hey, that dip looked good.


Quote:
Originally Posted by b-one View Post

Looks tasty from here!

Thanks b-one.
post #7 of 19
Looks mighty tasty!!
post #8 of 19
Thread Starter 
Quote:
Originally Posted by FiremanJon View Post

Looks mighty tasty!!

Thanks. I been reading your brisket posts.
post #9 of 19
I do a lot of experiments when I cook lol. Brisket is definitely my weak point but out of all of the things I try I still think the best ones I've produced have came from simple SPOG rub cooked slow. That's still my personal favorite.
post #10 of 19
Adam
Brisket looks like it turned out fantastic! Nice smoke...
post #11 of 19
Thread Starter 
Quote:
Originally Posted by FiremanJon View Post

I do a lot of experiments when I cook lol. Brisket is definitely my weak point but out of all of the things I try I still think the best ones I've produced have came from simple SPOG rub cooked slow. That's still my personal favorite.

Thanks sir. Always good to experiment.

Quote:
Originally Posted by hardcookin View Post

Adam
Brisket looks like it turned out fantastic! Nice smoke...

Thanks. It was very good. My co workers loved the leftovers
post #12 of 19

The brisket looks fantastic Adam!

 

It's hard to get a small flat that juicy, but you sure nailed it!

 

Point!

 

Al

post #13 of 19

That looks good from here.

Richie

post #14 of 19
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

The brisket looks fantastic Adam!

 

It's hard to get a small flat that juicy, but you sure nailed it!

 

Point!

 

Al

 

 

Thanks Al.  I marinated it over night and wrapped in foil at 170 IT, I think that really helped.

 

 

 

Quote:
Originally Posted by tropics View Post
 

That looks good from here.

Richie

 

 

Thanks Richie.

post #15 of 19

I haven't done a brisket like that in a long time. Each time I happen upon one, by wife changes my mind for me to make pastrami with it. My faith is renewed!

Point worthy!

post #16 of 19
That looks great. I need to find a nice one...JJ
post #17 of 19
Thread Starter 
Quote:
Originally Posted by Browneyesvictim View Post
 

I haven't done a brisket like that in a long time. Each time I happen upon one, by wife changes my mind for me to make pastrami with it. My faith is renewed!

Point worthy!

 

Thanks sir.   I have the other half in pops brine, trying to make beef bacon.

 

 

 

Quote:
Originally Posted by Chef JimmyJ View Post

That looks great. I need to find a nice one...JJ

 

 

Thanks JJ.      This is what my butcher cut for me when I told him I wanted a full brisket.    No point on it.

post #18 of 19
What did he do with the points? Would be a shame to grind them. Does he dry age and cut to your spec or just offer one set package?...JJ
post #19 of 19
Thread Starter 

No idea what he did with the points.   He ages for 2 weeks then cuts.    He custom cuts to what you want.

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