brisket flats

[sparky]

howdy ya'll.     i got a question.  i bought a brisket flat from costco.  i don't have a needle thinging to inject it.  if i soak it in my mixture w/ the flat soak some of the stuff into its pores?  i drink alot of gatorade.  so i was thinking about some grape gatorade and beef stock in a ziploc w/ the flat.  will it work?     don't laugh.  its a good question.  i just don't know.   

[Keymaster]

Do you have a Foodsaver marinade canister? that would be the next best thing if it would fit in their. I must admit I have only done 2, yes two briskets and did not inject either and they came out great. I will PM you the directions I used incase you ever want to try it.

[Scallywag]

howdy ya'll.     i got a question.  i bought a brisket flat from costco.  i don't have a needle thinging to inject it.  if i soak it in my mixture w/ the flat soak some of the stuff into its pores?  i drink alot of gatorade.  so i was thinking about some grape gatorade and beef stock in a ziploc w/ the flat.  will it work?     don't laugh.  its a good question.  i just don't know.   

I have a brand new injector I'm sending you.. I just finished putting a cool box together for ya! Will UPS it this weekend...

[Pappymn]

Gotta have an injector for brisket, chicken, turkey.......just about anything. Make sure the needle will support thicker injections.

[muebe]

Sparky if you can get a full packer go for it. That large hunk of meat comes out so much more tender than just a flat. Then you can separate the point and make some burnt ends. And all the leftovers that your son can eat

I was able to get a full packer from Wally Mart

[Over Dunn]

Sparky, look up Neely's Cider brisket on Google. I've done it numerous times with great results, especially, if you can get a CAB. I inject, also. 

OD

[sparky]

howdy ya'll.     i got a question.  i bought a brisket flat from costco.  i don't have a needle thinging to inject it. 

I have a brand new injector I'm sending you.. I just finished putting a cool box together for ya! Will UPS it this weekend...

thank you scally and YA.

thank you all for the tips.  i just bought a flat so thats what i got to work w/.  and i do have cherry pellets so i will use them.   drip pan w/ water.  check.  mustard on the flat or just rub?  i'm thinking of using Fine Swine & Bovine for my rub.  i figure stick w/ what you know.   smoke for 2 hours then bump to 250° until it hits 190° for slicing and foil after that?  sounds good?  okie dokie.   

[Hub]

Briskets can have a mind of their own.  Injecting one isn't absolutely necessary but, particularly if it is just the flat portion, the injection is moisture insurance.

Hub

[muebe]

I would start at 225F until it hits a 160F IT then bump to 260F until the IT is 200F to 205F

The choice of rub sounds real good! Have you thought about trying molasses instead of CYM for the slather? And then maybe a spicy rub to offset the sweet?

[smokeasaurus]

Fine Swine and Bovine will be an excellent choice Sparky.

If you check at the market, you might find Tony's marinades with a injector taped to the bottle. Good way to have one on hand. The next time I order some Cajun Injector marinades they always toss in a freebie injector (they work purdy good), I will send you a couple...hang in there and good luck on the briskie...injecting is not a deal maker by any means....sometimes they come out just fine without injecting and sometime you wish ya did.............

[LostArrow]

Sparky , sometimes you gotta work with what you got.
I use CYM or oil just to get the rub to stick.
I'd smoke @ 220-300F ( in this range I vary temp to get my product done at an convenient time.
I would foil or covered pan when temp of meat reaches 160-170 or so.
Cook till meat temp is about 200F ( I like the probe test)
Let rest an hour or two & serve.
For brisket I only slide what I'm using that day.
I refrigerat the leftovers then slice & store.