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Brisket flat

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hillbillyrkstr

hillbillyrkstr

Master of the Pit
Original poster
OTBS Member
Jun 11, 2013
2,638
822
Ok that point I did last week and then turned into burnt ends wasn't what I wanted to do. I thought I had a flat and well after the wife pulled it out to defrost I realized it was the point. So I went to the farm and bought a flat.

My minds right boss.


IMG_8587.JPG

IMG_8587.JPG

Here it is after 3 hours at 200 degrees in the smoker.


IMG_8588.JPG

IMG_8588.JPG

Sealing it up for the cooler hot tub.


IMG_8589.JPG

IMG_8589.JPG

Ready to roll.

Put it in the cooler around 6-630 last night. Plan was 24 hours or so. Guess we will see tonight at some point how it turns out.

Im pretty excited how a flat will turn out using this method.
 
Thanks Al.

Set at 155.

No injections, no brining, just seasoned the outside and smoked it with hickory at 200 for 3 hours before sealing it up and putting it in the cooler.
 
I'm curious how tender it will be after 24 hours.

So far I've been very happy smoking followed by sous vide. I have an eye of round roast in the sous vide right now...
 
Yeah I'm curious to.

I'm hoping it'll be good. 24 hours is a good amount of time on a 3 pound flat.
 
This should be interesting,I'm still not ready to go SV but it's fun watching!
 
Well I took the brisket out 24 hours in and it came out great.

At 155 it gave the meat the same sort of texture the smoker would. Started to dry up a little and give it the crumbly texture of a smoked brisket and not a real juicy steak like texture.

And the smoke after 3 hours was great! Good smokey flavor, good texture, and plenty juicy!

IMG_8598.JPG

IMG_8598.JPG


IMG_8601.JPG

IMG_8601.JPG


There the pics I took. I would definitely use this method again for a flat. Came out darn near perfect. Same temp, same time. At this point with these results i see no reason to change anything.

Thanks for looking.
 
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