Something different

[wanna-be-smoker]

So i went to my local store( we dont have a real butcher shop)and as i said before brisket is 8.99 a pound so i only buy when its a day away from sell by date cause they mark it down to 1.99. I was mad to find out they had a whole case of them ( they only sell the flat) and put it all out on Monday so I missed out ughh

only other stuff they had was the same old boring chuck and eye round and while i love them i wanted something different.They get their sirloin in 5-6 pound flat sections and cut it into mostly tips and a few steaks. It was 4.99 lb and I asked if i could buy a 3lb piece so he cut it for me and gave me a 3$ off coupon so i got it for 3.99.

I trimmed the hard fat and seasoned it with American Royal Brisket rub and put it in the smoker on high smoke. its at 120 now and will be cooking late if i cook it like a brisket which is what i really wanna do because i am hoping this could be a reasonable brisket type replacement. but i could take it to a medium rare/medium and be happy so we will see lol what you think ??

as many of you know i do the bulk of my cooking now on my pellet grill. I dont have a lot of options for pellets local and shipping makes even stuff on sale more than i want to pay.I use pit boss competition blend which is good but a mild flavor so i mix it with some hickory pellets i can find locally as well.

I miss the flavor and cherry gives me and i have tons of it so I added some thin pieces of cherry on top of the ash pot heat deflector plate(seen others do it) I hope it was not to much and actually works lol

 

[uncle eddie]

Looks good...how long to cook a 3 pound flat?

 

[crazymoon]

WBS, Looks good, I too have to deal with shaws supermarket and they are terrible !:(

 

[wanna-be-smoker]

pellet cookers have temp swings to create smoke but i do pretty much everything unwrapped on high smoke which is an average of 220. A 2-5 pound chuck will take upwards of 12 hours and a 7 pound pork butt will take 15-17 hours and a larger brisket 18-20. I could speed it up by wrapping but i dont like to wrap so i just let it ride until it is done.

its been on there for 2.5 hours and at 150 now which is to high for my steak liking and just about n the stall. but its a smaller piece of meat and ive never cooked one like this before so im just guessing lol. so if i take it to where i would take a brisket i assume it will be another 5 or so hours

 

[wanna-be-smoker]

WBS, Looks good, I too have to deal with shaws supermarket and they are terrible !:(

ughh yes them or our hannafords is almost as bad. i bought ten brisket flats there one time when they were an sale for 1.99. i have a walmart (in NY) that has whole packers for 2.50 everyday but they are all like 15 pounds

 

[wanna-be-smoker]

3 hours in at 153 its 24 and feels like 12 and holding good at 224 with a welding blanket covering her up.

 

[wanna-be-smoker]

5.5 hours in

 

[wanna-be-smoker]

The wood did not really burn much so that experiment failed and i cant make it much if any thinner so back to the drawing board on that.i flipped the wood pieces over to check and take pics and as you can see the center one started to but that was 7 plus hours. so next time ill get it smoldering with a torch first and hope it continues to smoke after its back in the cooker.
i needed to go to bed sometime tonight lol so i pulled it at 7.5 hours (could have cooked another 3-5 hours)and 180 IT and while i dont care much for the rub the meat itself is amazingly moist/tender and juicy as you can see in the pics and from the cutting board after slicing. It was as good if not better than any brisket i have ever cooked and will cook it again with plain old salt/pepper

 

[zerowin]

3 hours in at 153 its 24 and feels like 12 and holding good at 224 with a welding blanket covering her up.

Wanna be, did you replace your controller on your SE with one ordered from camp chef or did it come from somewhere else? If so did you find it on their site or call them? I've read a few people catching them on sale for 35 plus 5 shipping, but never could find it in the accessories list on their web page.

Beef looks absolutely incredible btw. I had great luck with my first brisket flat, we didn't trim the cap and it all rendered through, so it was like a meat fountain because there was a lot of fat to start with. My second came out ok, but it's not really worth the effort and success rate with the prices I can get locally. I'll have to try this in lieu of brisket next time, so thanks!

 

[wanna-be-smoker]

Wanna be, did you replace your controller on your SE with one ordered from camp chef or did it come from somewhere else? If so did you find it on their site or call them? I've read a few people catching them on sale for 35 plus 5 shipping, but never could find it in the accessories list on their web page.

Beef looks absolutely incredible btw. I had great luck with my first brisket flat, we didn't trim the cap and it all rendered through, so it was like a meat fountain because there was a lot of fat to start with. My second came out ok, but it's not really worth the effort and success rate with the prices I can get locally. I'll have to try this in lieu of brisket next time, so thanks!

i replaced my controller quite sometime ago with the digital one and it was 35$ but they dont list them anywhere you have to call them directly. I think they are out of the 35$ ones and wont be stocking them any more but if you fond one its a simple plug and play and well worth the $. If for no other reason there is a built in meat probe and when your done you just turn it to shut down and it shuts itself off when the cool down cycle is over.

 

[zerowin]

Thanks for the reply, I have an STX and when I saw how cheap the SEs were when walmart put them on clearance and how cheap the controllers were, I had to grit my teeth a bit. If you have B&B pellets available locally at walmart give them a try. Their hickory is 100% and their apple is 70% oak and 30% apple, but still very good, and affordable. My original meat probe wasn't very accurate, and only lasted about 4 months, so I'm hoping for a fireboard for xmas ^^.

 

[wanna-be-smoker]

i bought a ton(literally) of pit boss comp blend an B&B hickory on sale for 3-5$ per bag and i mix them 50/50 for a pretty good burning mix with good flavor. Ya many people bought the SE from Walmart for less than 100$ and there are still some out there around the country. I i have the camp chef 2 burner propane cooker also with BBQ box and other goodies. i have a black stone griddle as well and i turned my old offset stick burner into a rotisserie. So im all set lol