First brisket flat.

Discussion in 'Beef' started by c farmer, Aug 24, 2014.

  1. c farmer

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

      A little 3-4 lb seasoned with SPOG.


    Got the mini fired up with Humphrey's lump with pecan an apple wood.


    About 1 hour in.



    Pulled off at 203 IT.  5 hours later.


    Rested for 1 hour.






    Before I say how it was as far as tenderness and taste was, I want to know what SMF members say.

    Remember this was my first ever brisket flat.  I havent even tried a packer yet.
     
    waterinholebrew likes this.
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks like an awesome smoke to me Adam ! Thumbs Up IMHO, them flats are way harder to do than the packers.... For your first one & it being a flat, I'd say ya done a hell of a job ! :beercheer:
     
  3. c farmer

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

    Thanks Justin. Why do I try to do the hard way first.
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Haha, I can't answer that man.... Due to I'am usually in the same boat ! There is one thing I seen wrong with that flat though !
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    The problem is, I didn't have a plate.... It was at the wrong table for some reason.... :biggrin:
     
  6. c farmer

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

    If you would have been here it would have been cooked right.
     
  7. Looks pretty darn good from here, however, I agree about being at the wrong table!!! (Good One) Nice Job!!! Thumbs Up
     
    Last edited: Aug 24, 2014
  8. c farmer

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

    Thanks man.
     
  9. Looks better than my first attempt at a flat. I had a couple of three pounders that gave your jaw a real workout
     
    Last edited: Aug 24, 2014
  10. c farmer

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

    Thanks.
     
  11. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    No, I'd have been in the way of a nice smoke.... But I'd have probably helped ya get rid of some beers.... :biggrin:

    :beercheer:
     
  12. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Adam,

    Looks good but I suspect that you were hit with the lack of fat issue on the flat. I bet it was a tad dry and flaky?
     
  13. c farmer

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

    Hardly any fat on it at all.

    It was a little dry but not bad.

    Maybe the reason for being a tad tough?
     
  14. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Yup that will make it tough as well. Because you dont cook as long because you dont want to dry out too bad. But by doing that all the connective tissue doesn't break down.
     
  15. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Adam, that's why them flats are so difficult ! They are still good but it's hard to get a real moist flat for that reason !
     
  16. knifebld

    knifebld Smoking Fanatic

    Looks good to me Adam...would be a guest at your party any day! LOL

    A little au jus would moisten that up no problem!
     
  17. c farmer

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

    Thanks man.      Gonna see how it tastes for lunch tomorrow.
     
  18. grillmonkey

    grillmonkey Smoking Fanatic

    I did a small flat a couple of weeks ago. I was worried about it being dry, so I hedged my bets and injected it with beef broth and foiled at 165 with another 1/4 cup of broth in the foil...and used a water pan. Pulled at 203 and let it rest in the oven for a while at 170 degrees. I used a mix of hickory and cherry in an electric ECB @ 240 degrees. Didn't have much in the way of bark, but it was tender and moist. I guess if you are a member of the "Cult of the Bark", it will have to be a packer? That's just the way I did it though, most of the members of this forum can tell you better than I can.
     
  19. c farmer

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

    Like I said, my first one.

    Just threw it on to see what would happen.

    Yea, I don't like foil.
     
  20. Adam It looks nice and moist with a nice smoke ring. Your now ready to move up to a full packer. Drag your UDS 

    out and fire it up. Patience is all you need and your their.


    Happy smoken.

    David
     

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