Brisket Flat

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I am mostly finding brisket flats at my usual meat sources. Is this what most people here Q or is there a different cut I should look for?
 
Flats can be tough to nail. Ask a butcher if he can get you "packer trimmed" briskets. If the butcher is trimming them himself, tell him to leave at least 1/4" of fat on top.

The reason packers are better is that the point is still atached. Thus, there is a large ribbon of fat running inbetween the flat and the point. This is what gets the flat to be so tasty.
 
Hi Jack!

I do mainly flats anymore. I think for competition, they are very hard to get just right...but for home use they are very good.

I did one flat and 2 points this weekend. The flat I foiled at a temp of 176? and waited for a couple of hours. It came out VERY good. I think the flat is improved by some time in foil....I have in the past always foiled after reaching 185? and let it rest for about an hour. I just thought I would try foiling earlier and it worked very good. I took this technique from Mike Scrutchfield, who has won many brisket awards in years past.

One tip......DO NOT cook a flat based on weight alone. You need to take into consideration the thickness!! I learned this in my last contest where the results were dismal. I cooked a 8 pound flat for 16 hours and it wasn't anywhere near done. That included 2 hours in foil!!
 
Stogie
You know there are briskets that just won't get tender in a competition with time you have, it kills you. We all feel your pain. ☺
Jim
 
Thanks all. One day soon I will be taking the plunge. The warehouse store here has flats that look about 5-6 lbs. Right now got 2 tri-tips and about a dozen chicken breasts on the WSM.
 
Jim..

How right you are!! I am still trying to figure out how I could have gone from 3rd place in Minnesota to 31st in Michigan!!! LOL I guess that's why we keep going back, eh??

This flat was the prettiest flat I have ever seen...little did I know the evil that lurked inside!! LOL
 
Stogie
We took a 2nd at MIM in pork butt, went home and didn't make the top 10 the next week (it was as good or better).
The secret to competition is to simply find 6 judges at your table that love your food.
Nothing to it. /infopop/emoticons/icon_rolleyes.gif
Jim
 
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