1st brisket of the season.

[Okiejoebronco25]

Well weather is supposed to be terrible tomorrow here in South Jersey but I already thawed brisket. Small flat. 1st cook of year the other day I did spares. Overcooked but still tasty. Hopefully better luck with brisket flat.

 

[Fueling Around]

Just wait another day?
Weather sucked for us, too. Today was our monthly grilling and potluck gathering. We got ahead of the rains by 30 minutes

 

[Okiejoebronco25]

Just wait another day?
Weather sucked for us, too. Today was our monthly grilling and potluck gathering. We got ahead of the rains by 30 minutes

Next day off not till Friday. Managed to get it on at 6:30. Temp outside not bad. 59 degrees. at 5:00am. After trim it’s only about 2.5# flat. Not sure how long it will take. I’m thinking 5ish hours.

 

[Okiejoebronco25]

Well I guess you can over season a brisket. Bit too much and turned out a but too dry. I think I applied big brisket process to a 3# flat. Not a fan of this Kosmos. My 1st time. Too clumpy compared to to my usual Meat Church products.

 

[Coreymacc]

Next day off not till Friday. Managed to get it on at 6:30. Temp outside not bad. 59 degrees. at 5:00am. After trim it’s only about 2.5# flat. Not sure how long it will take. I’m thinking 5ish hours.

No disrespect, but im from Alberta, 59f is 15c thats shorts at t-shirt weather. I was out working and was seeing people in shorts and t-shirts, its 7c, so about 44f

Corey

 

[banderson7474]

Personally flats are a pain. I've never cooked a flat alone but usually chop up the flat portion of a full brisky for chili or beef stroganoff etc.

I've heard if you put a flat in a pan of broth during the cook, it really helps keeping moisture in it.

 

[sandyut]

Personally flats are a pain.

This is truth. They are a PITA. When I was starting out I didnt want to cook a FP so I tried a few flats to try to find my way. None were very good, one was down right horrible. Then I tried the FP, never going back.

 

[Okiejoebronco25]

No disrespect, but im from Alberta, 59f is 15c thats shorts at t-shirt weather. I was out working and was seeing people in shorts and t-shirts, its 7c, so about 44f

Corey

Not the temp. 59 is shorts. It was scheduled to be high winds and heavy rain.

 

[Astralogics]

Yeah, brisket flats can be a bit tricky on their own.

I've heard if you put a flat in a pan of broth during the cook, it really helps keeping moisture in it.

This is a good way to get started.

Otherwise, using this recipe by SmokinAl is always a good one!

 

[Fueling Around]

A bit dry is sometimes an indicator of not quite done to probe tender.
I've had decent luck with either a point or a flat but I usually prefer a flat, myself.

...
I've heard if you put a flat in a pan of broth during the cook, it really helps keeping moisture in it.

I smoke to the stall, foil pan (no broth), and finish in the oven. The juice released and the covered pan holding in the moisture keeps the meat moist.

 

[Okiejoebronco25]

Funny thing, I brought it to work. Reheating about 4 slices in microwave and they were delicious. Moist enough. Cut with plastic fork like butter. At least not wasted. I have had worse for sure.