Tuesdays Dinner: Sliced Flat, Chopped Point


 
j biesinger

j biesinger

TVWBB Platinum Member
I purchased a 14# choice packer, I asked for a 12# and this was all they had, but the butcher tried to convince me that it was a "nice one." Due to the size, I hacked off the point (I got to figure that out). I put the point on the lower cooking level and the flat on the upper. I let the wsm warm to 300* over 2 hrs, and after 4 hrs the flat's internal was reading 165* so I foiled the flat for another 2 hrs (point stayed nude). It was dooone about 2:30 pm, so they stayed in a cooler until 6:30. Prior to slicing, the foild meats went into a warm oven for about 20 min.

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here's my appetizer (not that one's needed when serving 14# of meat to 6 adults). Fried green tomatoes with buttermilk ranch:

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and the plate. Boiled corn, cornbread, baked tater, tomato/cuke salad:

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I haven't had much brisket out, just a couple of places locally, and burnt ends at arthur bryant's and this was close to the best, If not the best I've had, maybe a tad too dooone. Chalk me up as a high heat believer.
 
j, Everything looks like a winner too me. Great job, and nice pics.
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Seperating the point and flat isn't hard, remember the point overlaps ontop of the flat a good bit. When I seperate them I take most of the point off the top, but leave some of the point ontop of the flat. Also remember to follow the fat seam when seperating them.
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Looks like it went well. The tomato and cucumber salad must be a nice counterpoint to any smoked meat, especially brisket.

Looks delicious.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Nice lookin pics. What rub did you use on the brisket? </div></BLOCKQUOTE>

1 tbs sea salt
2 tbs blk pepper
2 tbs white pepper
1 tsp ancho
1 tsp new mex
1 tsp cayenne
1 tsp gran onion
1 tsp gran garlic
1 tsp cumin seed
1 tsp mustard seed
1/2 tsp celery seed
1/4 tsp ginger
1/8 tsp nutmeg

I used tsp as my starting point, the initial mix seem good so I didn't bother bumping anything up.

I saw ginger in a few rub recipes in Kirk's book so I thought I try it for the first time. It seemed like it bridged a lot of the other flavors.

I can't say it was any better or worse that anything else I've used. I was very peppery, if thats your thing.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Seperating the point and flat isn't hard, remember the point overlaps ontop of the flat a good bit. When I seperate them I take most of the point off the top, but leave some of the point ontop of the flat. Also remember to follow the fat seam when seperating them. Wink </div></BLOCKQUOTE>

I think I did pretty well for my first try, I think I only missed a little hidden in the fat cap. I thought the seam would be easier to find and follow.
 
This brisket was a dry run for a big party which I plan to cook about 2 days ahead and reheat for. I tried to follow Bryan's excellent advice.

After a good long rest 2+ hours in foil and cooler, I poured off the juice into a bowl, and since she was still hot, I left the flat chunk unwrapped on the counter. Eventually I rewrapped it and put it in the refrigerator. After another 2+ hours I sliced the brisket and defatted the juice.

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note the completely awesome hobart slicer circa 1960.

the slices went into vac bags (and zip locks) with a bit of the brisket jello.

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tomorrow, I plan on reheating in barely boiling h2o to see if the plan is viable.
 
J,

Good looking brisket! That Hobart slicer is great!! I'd need to triple my kitchen space to add everything on my wish list.
 
Nice slicer, jb. Oh, and the brisket looks great too!
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Isn't there a restaurant supply store that deals with used equipment on the west side somewhere?

Bill
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Good looking brisket! That Hobart slicer is great!! I'd need to triple my kitchen space to add everything on my wish list. </div></BLOCKQUOTE>

thanks for the kind words, just reheated some in the nuker, and man was it good.

believe me, hobart lives in the basement and rarely sees the light of day. Since she was out of her hole this afternoon, I decided to give her a new tail (14 ga, 15' extension cord) so she'll be ready for oinktoberfest. I'm debating whether it will be worth dragging her out there just for 6 slices, but she would bring some intimidating shine to our site.

Bill, its a family heirloom (wife's side). My father-in-law looked pretty sad when I relocated her to my house. I couldn't figure out why he was upset, about the only thing he's cooked, that could be slice with it, was a hotdog. I guess her shiny, streamlined housing gets to the heart of a man.
 
J that's a beautiful looking slicer. Do any of the guts have to be replaced from time to time? I'd imagine the blade wouldn't last that long, but it's definitely an impressive appliance.

Brisket looks delicious too.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">What kind of wood did you use? </div></BLOCKQUOTE>

It was hickory and apple with a bit of oak.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> J that's a beautiful looking slicer. Do any of the guts have to be replaced from time to time? I'd imagine the blade wouldn't last that long, but it's definitely an impressive appliance.
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beautiful looking (I believe MOMA NYC has one in its collection, it's called "the streamliner") and beautiful to use. When I took custody of it, I said I'd have to get the blade sharpened (or replaced), my father-in-law contradicted me and said it has a sharpener. Well after a few hours of playing around I figured how to field strip it, and wouldn't you know it, it had a secret compartment with the honing stone that fits onto the adjustable stop for your slice depth. Once the stone is in place, you turn on the slicer and slide the depth adjuster until you here it hit the blade. You flip it around and repeat to get the other side.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
tomorrow, I plan on reheating in barely boiling h2o to see if the plan is viable. </div></BLOCKQUOTE>
j, Barely boiling water might be a little too hot to reheat. Remember you just want to just heat it through. If you get it too hot, it can really get soft, overcooked on you. I like to heat the water to around 180º give or take a few º and then turn off the burner and drop in the bag and cover the pot. If using an electric range, move pot to cold burner and let it sit for about 20 min. Cut open the bag and enjoy. For the jellow part, leaving that in the fridge overnight, usually works best. Good luck, and I eagerly await your results.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">it can really get soft, overcooked on you </div></BLOCKQUOTE>

already did that with the wsm. It was difficult to judge the internal with my probe and I think a few parts got up into the 210's.

I know what you mean about the water. I plan to heat up 5 gal to put into and empty cooler, dunk the cold meat packs and hope to reach and equilibrium around 140*.

As far as the jello goes, I thought my juice looked scant so I diluted it by half with beef stock. It still set up nice in the fridge and now I have way more than I need, that stuff goes far. Check out my "ultimate brisket injection" thread and tell me what you think.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Nice Brisky jb! Was that a sloaner? I've never found anything under 14lbs from them! But, they are always choice at least. </div></BLOCKQUOTE>

you nailed it, you eye that good that you can spot one in the photo? or you figured it out from my text. I started at BJ's but they were out, so I called sloan, and I'm glad I did, it seemed like a nice piece of beef.

I tried the reheat with some success. I took that small pack in the pic and dunked it into about a gallon of 156* water. after about 15 min the water was at 140*. Meat was as good as two days ago, could have been a bit hotter. I'm thinking I'll shoot for 180*. and I'm thinking I'll need to pull the brisket at 195*, because it was tough to get the slices out of the bag without them crumbling.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> you nailed it, you eye that good that you can spot one in the photo? </div></BLOCKQUOTE>

LOL, na I'm not that good, but figured it out from your text. Plus, like I said, I've never found a brisky under 14lbs from them. I usually ask for a 12 pounder too, and they always bring me out a 15-18 pounder and say that's the smallest back there. They have BIG chuck rolls there too. I asked for one once and they brought me out a 28 pounder! I sent the guy back in and a 20 pounder was the smallest I got. I cut it into 2 10 pounders and it cooked up great. The best beef my brother-in-law has ever had in his life, or so he said. I'm guessing that's how they can sell at the prices they sell at, maybe they end up getting the older / less sought after steers? Maybe I'm just making that up.

And I've never found a full packer at BJs, just flats. I think I prefer just the flats now though, did a BJs flat last Friday into Saturday and it was my best or second best brisaky yet. I have at least 1/2 of that one vac sealed (after pasting that goo/gel all over it a-la Bryan's technique). But I sealed it up whole and will try reheating it the same way, and see what happens. I picked up a smallish chest freezer off craigslist a week ago that I'm trying to fill up
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I think any way you slice it (pun intended), your food will turn out great at your party.

Todd
 
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