Smoke and Awe Posted August 2, 2017 Share Posted August 2, 2017 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. TKOBBQ, PennHead, K'man and 2 others 5 Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted August 2, 2017 Share Posted August 2, 2017 Excellent point! It's hard to keep a flat moist - at least for me. I had given up on it. I should try again with a little more effort - looks like it isn't impossible after all! Smoke and Awe 1 Quote Link to comment Share on other sites More sharing options...
BSA Posted August 2, 2017 Share Posted August 2, 2017 I've only done one and it was so chewed I threw it out. Always been afraid to cook another one. Maybe this is the impetus to try another. Quote Link to comment Share on other sites More sharing options...
K'man Posted August 2, 2017 Share Posted August 2, 2017 Cooking brisket is a challenge for sure. That flat looks excellent. Quote Link to comment Share on other sites More sharing options...
uhmump95 Posted August 2, 2017 Share Posted August 2, 2017 There were some small briskets on the store last week and I avoided them because of hearing they are hard to cook right. I may have to go for it now. Quote Link to comment Share on other sites More sharing options...
Chasdev Posted August 2, 2017 Share Posted August 2, 2017 The trick to tender brisket is how long it cooks. Remember, you can take it out of the cooker when it hits 196/203 and put it in a holding oven at 160 for 14 more hours and it just gets more and more tender, that's what Franklin does. You an also line a cooler with newspaper and towels (both under and over a foiled brisket), and it will stay near cook temp for a LONG time. Tinkering with cooking meat for that amount of time is a bit of a chore but the rewards are worth it. Quote Link to comment Share on other sites More sharing options...
mstewart39 Posted August 2, 2017 Share Posted August 2, 2017 7 minutes ago, Chasdev said: The trick to tender brisket is how long it cooks. Remember, you can take it out of the cooker when it hits 196/203 and put it in a holding oven at 160 for 14 more hours and it just gets more and more tender, that's what Franklin does. You an also line a cooler with newspaper and towels (both under and over a foiled brisket), and it will stay near cook temp for a LONG time. Tinkering with cooking meat for that amount of time is a bit of a chore but the rewards are worth it. I read Franklin's book and loved it. Does he really hold it in an oven like that? I tried wrapping in butcher paper like he does, but I struggled knowing when it was finished. But I guess if I did that, I would not have the issue I had with tenderness! Quote Link to comment Share on other sites More sharing options...
Chasdev Posted August 2, 2017 Share Posted August 2, 2017 Yup that's one of the things he left out of the book..which I agree is outstanding as a starting point for stick burner newbies.. He has to BTW, otherwise he would run out of meat even faster than he does now. Quote Link to comment Share on other sites More sharing options...
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