WTF am I doing wrong ??!!

[johnnylaw101]

I've been putting off doing a whole brisket (packer).... so instead I've been trying to cook brisken flats.

I'm following the rules exactly. Smoked at 225 until 180, then wrapping it and continuing on until 205. And its dry as a bone, and no juicy fat at all.

Then today I again smoked at 225 for 2 hours, then wrapped and put in the oven at 225 until 180. Cut to check it and again dry, tough, and no fatty luscious fat...

WTF am I doing wrong ?

 

[Smkryng]

The flat is the lean part of the brisket, I think wrapping at 180 seems a little high. Maybe try covering with foil in an aluminum pan at 165 with some beef broth till around 200 and then start probing for tenderness. I see a lot of people having trouble with doing just the flat, it’s a difficult piece of meat. Maybe practice with a chuck roast? I’m sure there are more experienced people that will chime in on this though. Best of luck and don’t give up!

 

[Smkryng]

Also if you pulled from the oven at 180 it probably didn’t reach a high enough temp to break down the brisket and become tender.

 

[johnnylaw101]

The meat was a bit tough, and the fat was still hard... needing more cook time ?

 

[noboundaries]

There's no more difficult hunk of meat to get right than a brisket flat. Packers are actually easier IMO as long as you probe the flat for tenderness instead of the point. Temp is a guideline; not a destination.

I'm seeing lower quality beef on the shelf these days. Could just be where I shop. Price is up and quality is down. I'm sticking to chicken and pork while I can get it.

 

[forktender]

The meat was a bit tough, and the fat was still hard... needing more cook time ?

If the fat was still hard it was way under cooked, is your thermo correct, sheck it in ice water then boiling water.

I'd smoke it at 275* wrap it when it has the color you're looking for and cook until it's fork tender/ probe.

 

[boykjo]

Smoke open to an internal temp of 160. 160 degrees to the final finish temp is where the collogen breaks down and moisture is retained or cooked out. When 160 is reached, foil pan the flat and add a can of dr pepper or coke and cover with foil and probe. When you reach 190 start to insert a toothpick into the brisket. If you feel resistance go to 195 and toothpick it again. keep tooth picking it every 5 degrees until the toothpick has little resistance. This could be anywhere from 190 degrees to 210 degrees. remove and let cool for an hr. slice and enjoy.
You can also wrap in foil or butcher paper instead of foil panning. you just wont add any liquids.

My 2 cents

Boykjo

 

[Chasdev]

The advice already given is spot on BUT there's a reason the big guns (like Franklins) buy briskets that cost $100 wholesale.
Your $30 brisket (just an example, you these days it could be $60) will never be tender and juicy on the flat end, so follow the above advice and get it as good as it can be and that's that.

 

[JC in GB]

In addition to the advice above, you could also inject the brisket with some beef stock. That will get salt and flavor deep into the meat and help keep it juicy until you wrap it.

When I make brisket, I usually follow this procedure:

Inject
Rub
Smoke at 250 until stall (160 - 165)
Wrap
Cook at 250 until IT of 203 or brisket is to your desired doneness
Leave wrapped and rest for 30 - 40 minutes in an insulated vessel

My brisket usually comes out very nice this way.

JC

 

[sandyut]

There's no more difficult hunk of meat to get right than a brisket flat. Packers are actually easier IMO as long as you probe the flat for tenderness instead of the point. Temp is a guideline; not a destination.

this is gospel. I tried many (too many) flats first...struggled...finally dialed it in a bit, then tried the FP. OMG such a better cook! Many great people on here have flat recipes that should be guides to success. If you can stomach the cost of a FP today, try one. they have doubled in price in my parts. dont fear the size. just think vacuum seal for another day :)

the advice above is spot on. they know.

 

[SmokinVOLfan]

Al has a pretty good method. Have tried it before with great results.

BRISKET FLAT, MY WAY

It's no secret that a lot of folks have a problem smoking a small well trimmed brisket flat. I to had my struggles for a while, but a couple of years ago I found this method and have been using it ever since. So I would like to share my method with all of you. If you already are successful...

www.smokingmeatforums.com

 

[sawhorseray]

Al has a pretty good method. Have tried it before with great results.

BRISKET FLAT, MY WAY

It's no secret that a lot of folks have a problem smoking a small well trimmed brisket flat. I to had my struggles for a while, but a couple of years ago I found this method and have been using it ever since. So I would like to share my method with all of you. If you already are successful...

www.smokingmeatforums.com

You beat me to the punch John, when in doubt, check out what Al would do! RAY

 

[sandyut]

you both are rock stars! SmokinVOLfan and sawhorseray I am at work and trying to work, thought about looking that link up but...work. I should quit, this sucks.

 

[zwiller]

We all have our own opinion especially on brisket and good points made on the cut itself and grade. I am no brisket master but IMO if it is tough but not crumbly, it is under cooked. Brisket is rare in that it is better over cooked than under.

 

[Winterrider]

Yep, I can attest to Als flat. Did one for Xmas, was great