Flat Cook

Discussion in 'Beef' started by keitha, Mar 21, 2016.

  1. keitha

    keitha Smoke Blower

    So, today this happened:


    And when you take of a golf course for living, this means you get a day off.

    So, you do this:


    Brisket flat, Cooking at 275, S&P rub. I am using a mix of hickory and apple, because that's all I have.

    It's on now, running pretty well. Going to wrap at 160ish, adding a mix of butter, beef broth and what's-this-here sauce and finish it up in the oven.

    I will add some pics of the finished product later.

    Enjoy your day!
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great start!

    Al
     
    keitha likes this.
  3. keitha

    keitha Smoke Blower

    wrap time - right around 160



    Struggled a bit with the fire toward the end because I was running low on fuel...I would like to see it look a little darker, but it's still pretty decent.
     
    Last edited: Mar 21, 2016
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Still looks good!

    Are you gonna finish it in the smoker or oven?

    Al
     
  5. keitha

    keitha Smoke Blower

    It's in the oven now...182. I don't really see the point in continuing on the smoker with it tightly wrapped in foil. :)
     
  6. essexsmoker

    essexsmoker Smoke Blower

    I always think that. Waste of coals / wood. Once the smoke is on it and it's wrapped...
     
    keitha likes this.
  7. keitha

    keitha Smoke Blower

    I know it's sacrilege...I got the idea from Aaron Franklin. The simple fact is that I can't/am not willing to try to keep my offset on temp. My wsm with a stoker was no problem, but this is a different animal and I have a lot to learn. So, the oven it is!
     
  8. keitha

    keitha Smoke Blower

    all done..pulled at 200 and it rose a few degrees while resting, before starting to cool.



    Squirted some pan juices over it:


    I have never been crazy about the flat end of the brisket, but this came out pretty good. Tenderness was not fall apart, but the slices pulled apart easily, which was my goal. I could have been a little more aggressive with the s&p, but not too bad. The smoke flavor was on mild side, but I expected that with the woods I was using. Overall, a solid B effort, I would say. I will vac pac these for lunch at work. :)

    Good luck!
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks real good from here!

    Nothing like a brisket sammie for lunch at work!!

    Great job!

    Al
     
  10. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty!
     
    keitha likes this.

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