brisket attempts

Burnt ends from the flat would just not be the same as from the point. There just isn't enough intramuscular fat on a flat. I guess you could try and let us know what you think but I have a gut feeling that I am right on this one.

quote:

Originally posted by dba1954:
Wondering if anyone ever made "burt ends" form a section of the flat.

I'd listen to RibDog on this one and not waste the flat, but that's just me knowing he wouldn't lead a young cook wrong.

Flats can be cooked in the 240-250* range if you want to shorten the cook time.

Thanks Cal. But you are no slouch with the cooking skills these days!

You can make Faux Burnt ends from the flat. Like John says, you need the fat in the point to make them what they are.

IF you use the flat, the issue is determining doneness. Without the extra intramusclar flat, when you overcook the flat it will be dry.

It's not the fat on the outside that makes the BE from the point special, it's the intramuscular fat. Since it's almost 50/50 in the point (fat/meat) that's why they are great.

Served almost 400 people last night three full pans of BE and they were the hit of the show, people actually stood there eating them talking them up to others. It's fun watching people eat their first ones and "getting it".

I donated two brisket dinners for 8 with all the fixens for a local fund raising auction.

I was so pleased with the response they received I threw in SmokinOkie’s BEOinks and they put the dinners over the top

The rave reviews almost made me blush

The last time I cooked a flat it turned out like shoe leather. I seem to have a problem with determining "doneness" ... hopefully this one will be different.It's in the smoker (sm025) with 2 1/2 oz hickory at 225 ....

hmmm .... 3.5 hours in and it's at 171 already ... cooking at 220f ... fast

interesting, it rose to 174, stayed there for 1/2 hour and then proceeded to drop to 152/161 ... it's now rising very slowly and is at 155/ 165 depending on what probe I use.

Your in the Plateau stage. Relax, have a beer, watch a ballgame. Once you're past 190 probe with fork or skewer for tenderness.

The brisket after dropping over 20 degrees, rose slowly for a few hour. Once it got to around 175 I foiled it, bumped it up to 240, and a few hours later it hit 190. It still was not very tender. I ended up taking it to 200 (12 hours exactly), pulled it out and let rest for 1/2 hour. It was perfect, sliceable and tender. One corner that was thinner fell apart but all in all the best I've ever done. I won't be avoiding these anymore.

Glad it worked out.

There's really no magic (temp) number when it comes to briskets. They're done when they're done. Gee, haven't I heard that before somewhere?