LMichaels
TVWBB 2-Star Olympian
So the other day I was at Costco and saw brisket flats on sale. Was considering doing some type of either pot roast or oven roast but was getting tired of always chuck or shortribs either in dutch oven or Fagor stove top pressure cooker. Not that they're bad just wanted something different. So I bought the flat, yesterday afternoon, I seared it off in my large All Clad SS 13" sauté after scoring the fat cap. Plain old salt and pepper as the rub.
After searing it off, I threw in some veg. (onion, carrot and celery plus a couple garlic cloves) Got a little color on that stuff. Then took my deep sided Nordic Ware sheet pan. Put all the veg on that then put the flat on top. Stuck it in the oven at 280. Went a few hours until veg was decently roasted and flat had reached 150 internal. Tented the entire thing with foil and parchment. Cooked until meat internal was about 200. Rested the whole shebang for about 30 minutes while wife made fresh biscuits from scratch no less.
Was tender, juicy and everything you love in a brisket (except the smoke)
I have never done a cut this way so now another weapon in my "arsenal". I can't give actual times because I was not tracking. But total was IIRC the meat went in about 13:30 and was pulled for it's full rest about 18:00. Was a bit of a late supper but as Sgt Shultz would say "Not a hint of poison................Delicious!"
Sorry did not photo LOL
After searing it off, I threw in some veg. (onion, carrot and celery plus a couple garlic cloves) Got a little color on that stuff. Then took my deep sided Nordic Ware sheet pan. Put all the veg on that then put the flat on top. Stuck it in the oven at 280. Went a few hours until veg was decently roasted and flat had reached 150 internal. Tented the entire thing with foil and parchment. Cooked until meat internal was about 200. Rested the whole shebang for about 30 minutes while wife made fresh biscuits from scratch no less.
Was tender, juicy and everything you love in a brisket (except the smoke)
I have never done a cut this way so now another weapon in my "arsenal". I can't give actual times because I was not tracking. But total was IIRC the meat went in about 13:30 and was pulled for it's full rest about 18:00. Was a bit of a late supper but as Sgt Shultz would say "Not a hint of poison................Delicious!"Sorry did not photo LOL
