Jerome D.
TVWBB All-Star
Flat cut briskets have always been my longtime BBQ nemesis ever since I started smoking meats five years ago. My previous attempts at flats have been so bad (i.e. downright inedible disasters of dryness) that I haven't even bothered cooking one for a few years. Any time I've cooked brisket, I've stuck to the more forgiving point cut. The brisket flat has been the Moby-Dick to my Captain Ahab, the Joker to my Batman, the Khan to my Captain Kirk, the kryptonite to my Superman, the...well, you get the idea! Anyway, I had a flat in my freezer that I thawed out and I decided to cook it with a "got nothing to lose" mindset. When the brisket was done, I was finally able to breath a sigh of relief, having at long last cooked a flat which had well seasoned beefy flavor, good moisture, and pulled apart with good tenderness. Thanks for stopping by!
Some prep shots of the flat, fat cap up, fat cap down, and rubbed. The seasoning was simple: kosher salt, fresh ground black pepper, garlic powder, onion powder, and chile powder. Also injected the flat (no photos) with a mix of beef broth, soy sauce, and Worcestershire sauce.
I went with the high heat method since I didn't want to invest a lot of time cooking a hunk of meat that I had such a poor track record with. Cooked on the SS Performer at 350°F using Wicked Good lump as the fuel and pecan wood for smoke. Kept the brisket fat side down in an aluminum pan, based on a few high heat recipes I had read. The beef started to take on a nice mahogany color about two hours into the cook. Covered the pan with foil at about the 4 hour mark, with a total cook time of about 6 hours. After removing from the grill, allowed the pan to rest inside a styrofoam cooler for an additional hour.
Here are some shots of the flat before and after carving. Served as a sandwich with some BBQ sauce from The Salt Lick.
Some prep shots of the flat, fat cap up, fat cap down, and rubbed. The seasoning was simple: kosher salt, fresh ground black pepper, garlic powder, onion powder, and chile powder. Also injected the flat (no photos) with a mix of beef broth, soy sauce, and Worcestershire sauce.
I went with the high heat method since I didn't want to invest a lot of time cooking a hunk of meat that I had such a poor track record with. Cooked on the SS Performer at 350°F using Wicked Good lump as the fuel and pecan wood for smoke. Kept the brisket fat side down in an aluminum pan, based on a few high heat recipes I had read. The beef started to take on a nice mahogany color about two hours into the cook. Covered the pan with foil at about the 4 hour mark, with a total cook time of about 6 hours. After removing from the grill, allowed the pan to rest inside a styrofoam cooler for an additional hour.
Here are some shots of the flat before and after carving. Served as a sandwich with some BBQ sauce from The Salt Lick.
