Flat Came Butchered, Need Advice

[chilerelleno]

Hey y'all,
I need some advice.
I bought a brisket flat today (because that's all they had) and when I got it out of the cryovac, I found it had indeed been butchered.
An angling cut about 2.5" inches deep, penetrating about a 3rd of the thickness of the flat.

"How may this affect cooking time"
"Should I trim the cut?"

Image

• chilerelleno
• Nov 6, 2016

Image

• chilerelleno
• Nov 6, 2016

 

[crankybuzzard]

I'd smoke it just like that. Cut side down to put pressure on the cavity would be my thinking.

 

[chilerelleno]

I'd smoke it just like that. Cut side down to put pressure on the cavity would be my thinking.

Good to know, I'll try that... Thanks.

At 225', approximately how long should just the flat take?
Just need a general idea, I know every piece of meat can differ.

 

[crankybuzzard]

Good to know, I'll try that... Thanks.

At 225', approximately how long should just the flat take?
Just need a general idea, I know every piece of meat can differ.

HA! My standard answer is until it's done. :laugh1:

But, since you have a wounded brisket, count on 1.5 hours per pound. If it finishes early, wrap it and put it into a cooler to rest. It'll stay hot for many hours in there if you surround it with towels or a blanket.

 

[chilerelleno]

Good to know, I'll try that... Thanks.

At 225', approximately how long should just the flat take?
Just need a general idea, I know every piece of meat can differ.

HA! My standard answer is until it's done. :laugh1:

But, since you have a wounded brisket, count on 1.5 hours per pound. If it finishes early, wrap it and put it into a cooler to rest. It'll stay hot for many hours in there if you surround it with towels or a blanket.

Ha! I figured I might get that, hence the caveat I threw in there... Thanks again.

 

[crankybuzzard]

Ha! I figured I might get that, hence the caveat I through in there... Thanks again.

Let us know how it goes.

 

[wbf610]

I did a 5 lb flat a few weeks back, took about 7 hours at 225.

 

[SmokinAl]

I found that if they get done early, if you foil them & put them in a 170 oven they will stay warm forever.

For me that is a lot easier than the cooler/blanket thing.

Al

 

[chilerelleno]

Thanks y'all for the advice, it turned out just fine, appreciate it.

 

[crankybuzzard]

Thanks y'all for the advice, it turned out just fine, appreciate it.

Um, no pictures of the final?  Hmm, not like you!  

 

[chilerelleno]

Um, no pictures of the final?  Hmm, not like you!  :biggrin:

LOL... I didn't want to cross post pics, you can find them here, http://www.smokingmeatforums.com/t/253933/christening-our-new-ccsv24-brisket-butt-qview