Capped Flats

Michael,

You need to search the forum and read the Brisket Archives. We've done a lot of talking about "flats".

Never heard of a "capped" flat. Trimming the deckle off to get the flat takes most of the cap with it, but I'm sure they have a way to leave some fat on, and that's a good thing.

Most recommend don't doing them because 1, they dry out faster and because of that 2, you have to watch them like a hawk.

But, saying that, if you do have success with them, you'll do it in the cookshack, because it keeps the humidity in the unit pretty high.

Just Smokin' Okie

Okie,

" Never heard of a "capped" flat. Trimming the deckle off to get the flat takes most of the cap with it, but I'm sure they have a way to leave some fat on, and that's a good thing. "

Neither had I until yesterday. That's why I inquired about it here. Shall know tomorrow when I pick up the case of them. Will report back.


" Most recommend don't doing them because 1, they dry out faster and because of that 2, you have to watch them like a hawk. "

I would have guessed that they might dry out faster without the fat self-basting the meat. However, with a fat cap it should be interesting.

"Watch them like a hawk" I don't understand. If there's enough fat, cooking to a given internal temp would appear to have the same result, with the flat attached or detached to the point. Color me confused...


" But, saying that, if you do have success with them, you'll do it in the cookshack, because it keeps the humidity in the unit pretty high. "

I expect the same results with the first two flats that I had with the packer cuts last time out. If not, he said he'd take them back and credit me for the entire case.

Shall give it a shot this week and get back with you. I hope it's successful because I really prefer the presentation of sliced brisket.

Regards, Mike

Dear Confused....(no, I'm not Ann Landers).

I just couldn't imagine them keep enough fat on to replicate the packer cut. Why couldn't they get full packers, cause someone had to cut the deckle off.

I've had success with flats in a CS, but I've had to watch them very, very close. The ends WILL dry out. I think some have suggested wrapping them in bacon to get more fat. Other will wrap them in foil after they've reached the smoke plateau (about 140, meat won't absorb any more smoke).

I can't imagine them being able to keep a lot of fat on (that's what the deckle is for). Sounds like a great deal with your butcher, the money back guarantee. I STILL haven't found a great butcher. Keep that man happy (give him some brisket?)

I to like the presentation of the flat, but when you can buy 10lb choice brisket for really cheap, go ahead gimme that.

Sounds like you have a plan.

Hey, got a digitial camera? Photos would be great!.

Smokin

Dear Mz. Landers,

My boyfriend's back and he's gonna get in trouble... Oops, nope. That's another song.


" I just couldn't imagine them keep enough fat on to replicate the packer cut. Why couldn't they get full packers, cause someone had to cut the deckle off. "

I've always bought packer cuts from him. We got into a discussion about slices vs chopped; one thing led to another; he told me he can order Angus Choice flats with fat cap, etc., etc.

" I've had success with flats in a CS, but I've had to watch them very, very close. The ends WILL dry out. I think some have suggested wrapping them in bacon to get more fat. Other will wrap them in foil after they've reached the smoke plateau (about 140, meat won't absorb any more smoke). "

The above concerns me a bit. Will give it a go and see what happens. If there is enough fat, the dry out on the ends shouldn't be severe...however... Think I'll take them to 180 instead of my usual 188 and watch them closely as you advise.

BTW, while I know you to be correct about the maximum smoke absorption, we do so love the bark. And, we like it better when smoke is produced throughout the cooking process.

Do not ask me to back that up in a blind test, because I'm probably full of it.

" Sounds like a great deal with your butcher, the money back guarantee. I STILL haven't found a great butcher. Keep that man happy (give him some brisket?) "

He's a small neighborhood grocer/meat market that only deals in quality meats, produce, etc. He's developed loyal clientele over the years and there's a lot I'd rather lose than him. Plus, he's less than a mile from our home.

" I to like the presentation of the flat, but when you can buy 10lb choice brisket for really cheap, go ahead gimme that. "

As you might imagine, flats aren't cheap. And, if it doesn't work out as hoped (cooking in 7-9 hours @ 200-225 and slicing all the meat) well..we still love a good chopped brisket sandwich.


" Sounds like you have a plan. "

You got it.

" Hey, got a digitial camera? Photos would be great!. "

Yesido. Shall get some shots of the "capped flats" before and after cooking. How do we ul pics to the forum???

Regards, Mike

he nah, nah, nah, nah....

They're gonna think we're freakin' out....

The point I've heard mention in many places and I tend to agree...go ahead an argue, is there is a point in the cooking process where the smoke can't "penetrate" the meat any more and impart more smokiness..that's 141 or so (according again to many). But that's different than the bark. I tend to think that the outside can continue to gain smokiness, but it's only on the outside and then most cover it with spices..and you can taste it.

Nuthing like a good pork butt with bark and some Mr. Brown and Mrs. White....yummy.

as for photos. If you don't have a server, feel free to take before and after and send them to me. I'll put them on the server and let you know the URLs so you can post. Try to keep the images (when you save them) to about 200k max and resolution of 600x400 so they show on the web page. If that doesn't make sense, just send me copies and i'll edit and put them all out there.

the doo run run run the doo run run...

Just Smokin

Smokemeister,

" They're gonna think we're freakin' out...."

Okay, so they've got your number.


" The point I've heard mention in many places and I tend to agree...go ahead an argue, is there is a point in the cooking process where the smoke can't "penetrate" the meat any more and impart more smokiness..that's 141 or so (according again to many). "

Again, I wasn't clear...we agree...totally. I've A/B it with butts. We can't tell the difference between butts removed from smoker at 140 and finished in oven, vs those taken to 195-200 in smoker.


" But that's different than the bark. I tend to think that the outside can continue to gain smokiness, but it's only on the outside and then most cover it with spices..and you can taste it. "

Yup. That's a whole 'nuther story. We love the bark. Haven't really gone for it yet with CS. Easiest way is to double smoke brisket and butts. Cook them one day. Put in fridge. Re-rub and heat with smoke before slicing/pulling, etc.

" Nuthing like a good pork butt with bark and some Mr. Brown and Mrs. White....yummy. "

First time I'd had Mr. Brown was in Memphis when I was a kid...several weeks ago. Place called Leonard's with silver dollars embedded in the floor. Darn, but do I ever love that crunchy stuff.

" keep the images (when you save them) to about 200k max and resolution of 600x400 so they show on the web page."

I can reduce them to whatever you like. 200k is still a pretty slow loading image. If that's what you want, that's what you'll get.

" the doo run run run the doo run run..."

You say you met him where?

Regards, Mike

the guys with the funny coats will be looking for YOU....this isn't my real name anyway...I escaped YEARS ago and they're still looking.

The Phantom.

Smokin',

" the guys with the funny coats will be looking for YOU...."

me? Looking for ME? ~YOU'RE~ the one who's conversing with me. Those guys Q ex-service men for lunch...especially ossifers.

" this isn't my real name anyway..."

Coulda fooled me. Did you change it after you bought a CS? Maybe to Smolderin' Okie?

BTW, I'm an OU alum. No need to ask which class, cuz Bud was still the coach. Mom lived in OKC during the 30s.

Here comes the Q related stuff to stay on subject:

She grew up in Witchita Falls. Her dad was freinds of Wiley Post, the pilot for Will Rogers. Post/Rogers would fly in (the 20s) and they'd all roast a pig. Dug a hole in the ground and put it on a spit. Think they did calfs, too, but she doesn't remember it all.

Going to eventually hang a small pig in the CS, if it will fit. Waddaya think?

Regards, Mike