Brisket flat??? UPDATE.. Stuffed brisket

Discussion in 'Beef' started by c farmer, Oct 4, 2013.

  1. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I have a small piece of brisket ( I think part of a flat ) That is maybe 3 or 4 pounds.  It is also cut for stuffing I want to cook up to slice.

    I will be using my uds.

    I need some info on cooking this thing.

    Should I worry about it being sliced in the middle?

    Thanks
     
  2. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    When you say sliced down the middle, I am assuming it is a "filet" type cut and not just chopped in half correct? I guess just make sure it stays closed during cooking to ensure it won't dry out. Butcher twine might help with that. On a positive note, you can get better penetration when you marinade and rub it, so maybe consider doing that....?
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Ya, it pretty much has a pocket cut in it to stuff it.
     
  4. Smoke away. It will dry out a litte from the slit. You can add something to the pocket if you want. Maybe mushrooms, onions, or jalapenos

    Happy smoken.

    David
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks David.

    About how long will it take??

    Temp 250??

    What IT for slicing??
     
  6. Figure about 1.5 hours per pound. It may go faster.

    190°-195° for slicing
     
    c farmer likes this.
  7. well looks like the bbq police r gunna be called on this one.. brisket cut for stuffing? whos responsible for this? lol.
     
    Last edited: Oct 4, 2013
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    My butcher. Told them I wanted a brisket and this is what I got.
     
    Last edited: Oct 4, 2013
  9. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    If any parts of it do dry out a little then they can simply be used to make more burnt ends... mmmm Nothing need go to waste.
     
  10. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Even some of my prime brisket gets put aside to make some burnt ends as my wife just loves them.
     
  11. burnt ends with a flat cut? huh?
     
  12. frosty

    frosty Master of the Pit

    [​IMG]

    Tie it up and let 'er go!

    Good luck with it!
     
  13. Tie it up and smoke it. Also you might make Chef Jimmy's Smokey Au Jus to go along with it.

    http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

    Figure 1.5-2 hrs per lb, but being a flat it might go faster. If it were mine, I wouldn't cook beyond 175-180° IT but we like ours sliced and with a bit of a tug, not falling apart as you attempt to slice it. 
     
  14. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Its not where they come from its what you do with them that count. If you want to play semantics then call them burnt flat cuts instead [​IMG]  

    [​IMG]
     
  15. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks, I also thought about stuffing it with peppers and onions then tying it up.
     
  16. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Sounds good. Maybe a little garlic too (if your family likes that). Takes some pics and show us how it turns out. You could be a pioneer on this!
     
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Will post pics. 

    We love garlic.
     
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Ok, going to stuff with peppers,onion and garlic.  Wrapping in foil around 3 hour mark.

    Should I pre cook the stuffing?
     
  19. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks David. Q coming tomorrow.
     

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