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Guest
Guest
On Saturday I smoked a flat cut brisket using the award winning recipe from Mike Scrutchfield that Chris has posted in the cooking section.
Even though the recipe called for a packer style brisket, we are a flat-cut family so I decided to give it a shot. The flats tend to be leaner and certainly have less fat to start with.
I bought a choice grade brisket at Sam's. It was 5.5 lbs at $2.58 lb. It had a nice fat cap which I decided to leave intact.
It reached 170 after about 9.5 hours on the WSM and after that I wrapped it foil and it went into a 300 degree oven, according to the recipe. It reached 205 plus about 1.5 hours later, but I left it a little longer. Total cook time was 11 1/2 hours.
The result was just delicious. The exterior crust was a dark, dark brown and even the innermost slices were very tender with incredible flavor. The slices were tender, but I have to emphasize cutting against the grain. I misjudged my first 3-4 slices and cut with the grain which was a huge mistake.
I have been making flat cut brsikets on my Weber kettle for 20 years so I know a thing or two about them. But this was one of the best tasting briskets I have ever made, due to the smoke and the rub, both of which were new to me. Also, I was impressed at how much fat was rendered in the process. There was just a little fat left, 1/8 inch or so.
Thanks to many of you who have written about flat cut brisket success and failures. Even though I followed a recipe, the input on this forum turned out to be important during the cook. If you haven't done so yet, I would encourage you to try a flat, you'll be glad you did.
Peter
Even though the recipe called for a packer style brisket, we are a flat-cut family so I decided to give it a shot. The flats tend to be leaner and certainly have less fat to start with.
I bought a choice grade brisket at Sam's. It was 5.5 lbs at $2.58 lb. It had a nice fat cap which I decided to leave intact.
It reached 170 after about 9.5 hours on the WSM and after that I wrapped it foil and it went into a 300 degree oven, according to the recipe. It reached 205 plus about 1.5 hours later, but I left it a little longer. Total cook time was 11 1/2 hours.
The result was just delicious. The exterior crust was a dark, dark brown and even the innermost slices were very tender with incredible flavor. The slices were tender, but I have to emphasize cutting against the grain. I misjudged my first 3-4 slices and cut with the grain which was a huge mistake.
I have been making flat cut brsikets on my Weber kettle for 20 years so I know a thing or two about them. But this was one of the best tasting briskets I have ever made, due to the smoke and the rub, both of which were new to me. Also, I was impressed at how much fat was rendered in the process. There was just a little fat left, 1/8 inch or so.
Thanks to many of you who have written about flat cut brisket success and failures. Even though I followed a recipe, the input on this forum turned out to be important during the cook. If you haven't done so yet, I would encourage you to try a flat, you'll be glad you did.
Peter
