BRISKET FLAT, MY WAY

[phatbac]

Great looking brisket Al! LIKE!

Happy Smoking,
phatbac (Aaron)

 

[SmokinAl]

Great looking brisket Al! LIKE!

Happy Smoking,
phatbac (Aaron)

Thanks Aaron!
It is much appreciated!
Al

 

[texomakid]

Great thread Al. Lean cuts such as flats intimidate me but I'm gonna try this soon. It looks so good!!! Thanks for the tutorial with photos. We always appreciate the help.

 

[Gary Uk]

Great post Al
Your step by step guides are invaluable to us newbies, and many seasoned members too

 

[markh024]

Great tutorial! I see small flats that are trimmed of all fat here constantly. I will definitely give this a go sometime.

 

[hoity toit]

Al, All I can say is your methods rocks ! I have used it several times with success each and every time. The strami is always the first to disappear. Thanks.

HT

 

[browneyesvictim]

Way to go Al! That looks so great I could take a bite out of my screen! Big like!

 

[Rafter H BBQ]

Looks like a fun project with that packer Al! I think this will help a lot of folks struggling with smoking the small flat section! I mean with your process, that's a top notch final result... Spot on smoke there bud!

 

[SmokinAl]

Great thread Al. Lean cuts such as flats intimidate me but I'm gonna try this soon. It looks so good!!! Thanks for the tutorial with photos. We always appreciate the help.

Thank you and your welcome, it's pretty easy with the right technique!
Al

Great post Al
Your step by step guides are invaluable to us newbies, and many seasoned members too

Thanks Gary!
I appreciate it!
Al

Great tutorial! I see small flats that are trimmed of all fat here constantly. I will definitely give this a go sometime.

Thank you!
And good luck with your go at it!
Al

Al, All I can say is your methods rocks ! I have used it several times with success each and every time. The strami is always the first to disappear. Thanks.

Thank you my friend!
Al

HT

Way to go Al! That looks so great I could take a bite out of my screen! Big like!

Thank you!
Much appreciated!
Al

Looks like a fun project with that packer Al! I think this will help a lot of folks struggling with smoking the small flat section! I mean with your process, that's a top notch final result... Spot on smoke there bud!

Thanks Justin!
It's really quite easy!
Al

 

[Bearcarver]

Sorry I'm so late, Al---Just found this one!!

Looks Beautiful !!:)
Nice Step by Step too!
Like.

Bear

 

[MeatSkull]

I'd eat that like I stole it! Looking great!

 

[SmokinAl]

Sorry I'm so late, Al---Just found this one!!

Looks Beautiful !!:)
Nice Step by Step too!
Like.

Bear

I'd eat that like I stole it! Looking great!

Thanks fellas!
Al

 

[dan the mano]

It's resting in the pan, no rack, it's sitting right in the onion soup.
Al

i have a question for Al .. wouldn't you still lose the juices .. i mean you are basting and have the juices from both soup and from the meat .. i just thought that they'd evaporate away .. thank you in advance

 

[SmokinAl]

They won't evaporate away unless you are running the smoker at a real high temp.
At 225-250 you actually create more juice in the pan.
Al

 

[dan the mano]

They won't evaporate away unless you are running the smoker at a real high temp.
At 225-250 you actually create more juice in the pan.
Al

thank you ... i guess so .. i saw your pictorial on the brisket ... very nice and will be quite help full

thanks again

 

[disco]

I bow and doff my cap to the master. What a great tutorial! Big like!

 

[Winterrider]

That looks excellent and something even a novice like myself may be able to do. Nicely done Al.;)
Haven't tried brisket yet, intimidates me but gonna try one soon.
Like

 

[SmokinAl]

I bow and doff my cap to the master. What a great tutorial! Big like!

Thanks Disco, your kind words are much appreciated!
Al

That looks excellent and something even a novice like myself may be able to do. Nicely done Al.;)
Haven't tried brisket yet, intimidates me but gonna try one soon.
Like

You should definitely give it a try, brisket done right is hard to beat!!
Al

 

[sauced]

Thanks Al...I have been hit and miss with the flats. Your method really sounds like a winner, will use your method on the next flat. Question...with the onion soup and the onions on top, did the meat taste a bit stronger on the onion flavor?
Thanks again!!

 

[solman]

It's resting in the pan, no rack, it's sitting right in the onion soup.
Al

i like how you use the foil pan because it's probably a lot easier clean up in addition to capturing the juices. but i'm wondering, doesn't the foil pan affect the heat getting to the meat, basically acting as a heat damper?

i'm new here, so sorry if this has been covered a billion times already. i see your smoker temperature probe is sitting to the right of and below the pan. have you tried putting another probe in the pan (but not touching the meat) to see how the temperatures might be different in/around versus out of the pan?