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First Flat Happenin' Today - Page 2

post #21 of 24

p.s. is that feta cheese on that salad?  feta=my favorite, points for feta.

post #22 of 24



 

Quote:
Originally Posted by Krooz View Post

OK, she came out a little dry but here goes......

 

The scene of the crime......

F5.jpg

 

Going on the rack......

F1.jpg

 

 

On the cutting board......

F2.jpg

 

Still made for some good grub.....

F3.jpg

 

The flat was dry save for the lower piece below the "fat line" (?). Anyway, thank goodness for the Spicy Pepper Sauce that saved the day. Cold beer didn't hurt either. Surely have some bugs to sort out in the process based on some other juicy pics I saw on this website.....

 

Thanks for the help and I'm open to all advice!!!


For slicing, you took it way too high.  if you are going to go for the 190's, then take it to 200 - 205, the rest it, then pull it.  If you want it nice for slicing, as others have said, take it off at 150 - 160, then rest it, the n slice it.  Still looks good though, nice job.

 

And you should NEVER tease the great folks here by saying "I will post Qvbiew if I think of it".  BLASPHEMY.  LOL.
 

post #23 of 24

 

Quote:
If you want it nice for slicing, as others have said, take it off at 150 - 160, then rest it, the n slice it.

 

 

I always take mine to 190 for slicing, nice and tender, i've never tried 150-160 but I would imagine it would be a little tough...

post #24 of 24
Thread Starter 

- Yes, this was my 1st brisket....... leave it to me to get an odd ball cut for my first effort

 

-Yes, that's feta on the salad  - love that feta!,.....especially on a gyro.....

 

-Sounds like I have to experiment more as to the differing opinions on slicing temps. Maybe my set time in the cooler was too short. Actually I would have preferred to pull it like a BB but didn't think of that.

 

-Doing 2 butts for family next weekend, no fear there as I've always had great success there - might try the tri-tips before that though.

 

Thanks

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