Brisket flat??? UPDATE.. Stuffed brisket

[pc farmer]

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

 

[humdinger]

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....?

 

[pc farmer]

Ya, it pretty much has a pocket cut in it to stuff it.

 

[themule69]

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

 

[pc farmer]

Thanks David.

About how long will it take??

Temp 250??

What IT for slicing??

 

[themule69]

Figure about 1.5 hours per pound. It may go faster.

190°-195° for slicing

 

[turnandburn]

well looks like the bbq police r gunna be called on this one.. brisket cut for stuffing? whos responsible for this? lol.

 

[pc farmer]

well looks like the bbq police r gunna be called on this one.. brisket cut for stuffing? whos responsible for this? lol.

My butcher. Told them I wanted a brisket and this is what I got.

 

[wade]

 
Smoke away. It will dry out a litte from the slit. 

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.

 

[wade]

Even some of my prime brisket gets put aside to make some burnt ends as my wife just loves them.

 

[turnandburn]

burnt ends with a flat cut? huh?

 

[frosty]

 
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

Tie it up and let 'er go!

Good luck with it!

 

[smokinhusker]

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. 

 

[wade]

burnt ends with a flat cut? huh?

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 

 

 

[pc farmer]

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

 

[humdinger]

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

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!

 

[pc farmer]

Will post pics. 

We love garlic.

 

[pc farmer]

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

Should I pre cook the stuffing?

 

[themule69]

I wouldn't.

David

 

[pc farmer]

Thanks David. Q coming tomorrow.