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Showing results for tags 'brisket flat'.
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Hello Kamado Peeps So, I tried yet another brisket, this time I selected a good quality meat (Angus) and I only took the flat part. Overall, I was very happy, a little heavy handed with the pepper in my rub, that’s whats happens when you measure by eye, although the next day eaten with other treats it is pretty darn good. Pleased with the smoke ring and the bark, I used pecan and cherry wood. Also I think I need more work on my trimming the fat. I think I should have left her on for longer because the edges, being the thinner parts were more tender than the thicker parts. But again the next day the tenderness was well within an acceptable range, this may also be due to me only leaving her to rest for about 40min. I get so hungry during these cooks and cant wait to taste. · Cook time 6.5 hours 40min in foil with beef broth. · Dry rub 40/40 salt and pepper and 20 celery seed. · I did use mustard as a based coat. I inserted my thermometer after about 3 hours and at first the reading was too high and then this got me thinking that the probe was pushed threw hot external and that’s why the misleading reading. And took ages to drop. What is suggested in terms of inserting the thermometer, from start and / or through foil? Comments suggestions appreciated. Keep smoking…
Those of us who cook for few in number may not want to pay for a huge brisket, let alone cook one, so that means we need to know how to cook a brisket flat when they can be found. I did just that when I found a 2+ pounder this week. Of course it has to be brined or marinated, and I did the Montreal Steak marinade packet for 24 hours in the fridge. Used pecan smoke, cooked at 300 degrees to 205 degrees temp, and then rested. As usual, I cooked in a vessel to catch the juices and fat. It is very tender, pulls beautifully, and just the right size for dinner tonight! Pretty yummy.
I've had my Akorn for almost a year now. I've done a full brisket twice, but it's so expensive I rarely cook it. (It's been really good both times, but the second time wasn't quite as moist as my first one.) This weekend (not sure which day) I'm going to do my first Brisket Flat. It's about 8 1/2 pounds. I'm thinking about waking up early one morning and trying John's "Kamado Joe Beef Brisket (2015)" method. My hope is it will be done by dinner time. But I will probably do some other stuff instead of a BBQ sauce. Maybe Apple Cider Vinegar & Bourbon, which has become my go-to rib spray. Maybe I'll throw in a little Worcestershire sauce for some darkness. I'm just a little nervous. Will this dry it out because I only have the flat? Is 275 where most people usually do brisket? I've been trying to stay below 250. Is there a magic temperature I should take it off? My plan is to start checking for probe-tenderness at around 195 and let it go as high as 203-205 if it takes that long to get probe-tender. Am I on the right track? Or is there something I'm not thinking about? I was actually planning a Saturday night into Sunday cook, but with John's method of putting it in a pan after 6 hours, I was afraid it would really screw up my sleep schedule! Thoughts? Input? Advice? Thanks!