Flat Attempt

[Clay Cope]

Just for fun, smoked a brisket flat only. I've always done whole briskets. It could've been the meat, but it seemed not near as tender as when I smoke a whole brisket, which makes sense mentally. It was only in the smoker about 6 hours, but it did reach internal temp of 190ish. Never was fork tender. It was smoked around 250ish, turned and basted half way through.

Are flats by themselves generally tougher? This is half the cook time of a whole brisket, so less time in the smoker to convert the collagen to gelatin?

 

[ToddP]

You're going to get the same answer from the regulars around here, but it sounds as if your flat was underdone. Was it still moist, just not as tender as you would like? That would indicate that you pulled it too soon.

Let's see if I can get this right, I've read it so many times: 'Use temperature as a guide, but cook through doneness to tenderness.' When the probe goes in like soft butter, then it's done.

I will say that I have only ever done flats, but I cook them using the high heat method and they come out perfect every single time in about 4.5-5 hours.

 

[Dave/G]

Originally posted by Clay Cope:
It was only in the smoker about 6 hours, but it did reach internal temp of 190ish. Never was fork tender. (QUOTE)

Stay with it until it is. Why would you pull it if you tested it and it wasn't tender? As I'm sure you've read many times on this board, temp is meaningless if the brisket isn't tender.

 

[Clay Cope]

I know why I was dissapointed now the other day. It hit me when I was reading on Larry's chuck roll thread. For sandwiches, I prefer pulled meat, not sliced. The Brisket "Flat" that I cooked the other day is for slicing, which we did. I should have either cooked a "Chuck Roll", or the whole brisket and pulled the "point" and sliced the "Flat". DUH!

 

[Bobby Dress]

My favorite little shack for brisket sandwiches slices the beef fairly thin and leaves the slices turned on edge...you still get the benefit of the shorter fibers but it stays neat on the bun, and it is a generous portion of meat on each sandwich. Add sauce pickles and onions and it is heaven on a bun.

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clay Cope:
I know why I was dissapointed now the other day. It hit me when I was reading on Larry's chuck roll thread. For sandwiches, I prefer pulled meat, not sliced. The Brisket "Flat" that I cooked the other day is for slicing, which we did. I should have either cooked a "Chuck Roll", or the whole brisket and pulled the "point" and sliced the "Flat". DUH! </div></BLOCKQUOTE>

Believe it or not, some people actually cook packers and flats, just for the sole purpose of shredding! I mean they shred the whole thing!