or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Mid Week Flat Brisket
New Posts  All Forums:Forum Nav:

Mid Week Flat Brisket

post #1 of 10
Thread Starter 
I started marinating this flat on Sunday and took it out today then let it set to room temperature. Once ready I rubbed with a combo of my own spices and some brown sugar and threw it on the smoker. Currently smoking at 225 - 240 and will watch the internal temperature until it is done. I am just hoping is does not take very long. I am guessing 3-4 hours.

I am thinking maybe pulling it around 170 maybe 180 and let it rest until 190ish. Anyone have any suggestions?

This is the first time I have tried just a flat and it is pretty thin.

Qview below.

LL
LL
post #2 of 10
Good start.
What did you marinate it in?
I would foil at 160, or it's gonna be leather. (no fat)
Take till 190 and rest before slicing.
post #3 of 10
Thread Starter 
Used Stubs beef marinade and Stubs Chicago steakhouse marinade and a touch of this and that... hehe I am a huge fan of the Stubs brand and it has served me well.

Thanks for the heads up on the foil and will do.
post #4 of 10
Be patient with the brisket if you're going low and slow. Those cuts of meat hit a temp plateau which may take the time factor up a bit. It may be more than 3-4 hours that you'll be watching that meat cook.
post #5 of 10
Thread Starter 
Forgot to post my finished qview.
LL
post #6 of 10
Sweet, I bet it was good.
post #7 of 10
Looks good. You didn't say how long it actually took or what temp you got it to.
post #8 of 10
Looks good Ohm. I am doing one this weekend. An 8 pounder. My last one turned out great thanks to the SMF. As a matter of fact, everything I smoke now seems to turn out great. And it is all thanks to the SMF!

Keep on Smoking.
post #9 of 10
Thread Starter 
The total cooking time was a bit skewed Tuesday I smoked around 6 hours and the flat was about 180. I had to head to bed so I wrapped it in towels and let it rest until I woke up around 2 AM. Once rested I placed it in the fridge until I got home that night. That evening I warmed up the grill and heated the flat back up in foil and it turned out great!

Thanks for all the suggestions and help.
post #10 of 10
Finished product looks great
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Mid Week Flat Brisket