Let's Talk BBQ

FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Paul Hart on May 24, 2015, 04:38:27 AM

Title: Picked up a 3 lb flat on impulse, first brisket, been in barrel since about 1am
Post by: Paul Hart on May 24, 2015, 04:38:27 AM

Salted and coated with oil, big bad beef rub, pulled it at 151 and wrapped it tight in foil with a little liquid. I'm at 2 hours, 50 minute right now and 196°. Pretty fast. Going faux cambro at 203° then I'm going to bed and just leaving it there until I get back up. Lunch!
Any idea what to expect from a flat? Never done a brisket. Hear flats can get tough and dry. I hope not.

Title: Re: Picked up a 3 lb flat on impulse, first brisket, been in barrel since about 1am
Post by: viscera912 on May 29, 2015, 08:10:32 PM

personally i prefer points as i like chopped brisket but the flat is great for slices!  how did it turn out ?

Title: Re: Picked up a 3 lb flat on impulse, first brisket, been in barrel since about 1am
Post by: muebe on May 29, 2015, 08:18:04 PM

My best tasting briskest have been full packers or points.

Never had much luck with small flats.

Hope yours turns out good!

Title: Re: Picked up a 3 lb flat on impulse, first brisket, been in barrel since about 1am
Post by: teesquare on May 29, 2015, 08:50:03 PM

Points and packers great on bread or crackers...Flats....make great corned beef and pastrami! ;D

Title: Re: Picked up a 3 lb flat on impulse, first brisket, been in barrel since about 1am
Post by: ACW3 on May 29, 2015, 09:15:37 PM

If you wrapped it with some liquid, this should help keep the flat moist.  A good brisket mop goes a long way to keeping it moist.  Watching to see how it turns out.  When you finally pull the meat, save the aus jus.  Put it in a pot and reduce it till the flavors intensify.  Use it to dip or "paint" some on each sliced piece.

Art

Title: Re: Picked up a 3 lb flat on impulse, first brisket, been in barrel since about 1am
Post by: CDN Smoker on May 30, 2015, 04:54:48 AM

Keeping an eye out, good luck ;D

Title: Re: Picked up a 3 lb flat on impulse, first brisket, been in barrel since about 1am
Post by: tlg4942 on May 30, 2015, 07:37:30 AM

I like to cut the point into pieces about an inch square. Freeze them in small zip locks and put in the freezer at work. Then every few days are so I can take some out and heat them up for lunch or snacks. Use different sauces as well.
With the flat I like to slice a few for dinner and run the rest through a slicer super thin. Makes great sandwiches.
 Hope yours turns out. It takes practice and learning "your" cooker. Its all worth it that first time you nail it!
 

Title: Re: Picked up a 3 lb flat on impulse, first brisket, been in barrel since about 1am
Post by: Hub on May 30, 2015, 09:06:33 AM

Quote from: ACW3 on May 29, 2015, 09:15:37 PM

If you wrapped it with some liquid, this should help keep the flat moist.  A good brisket mop goes a long way to keeping it moist.  Watching to see how it turns out.  When you finally pull the meat, save the aus jus.  Put it in a pot and reduce it till the flavors intensify.  Use it to dip or "paint" some on each sliced piece.

Art

Flats cooked by themselves sometimes turn out dry, but not always.  Art's suggestion is a great one  ;D

I think you're going to have some good eats!

Hub