smoking brisket Flats and PBs

I've tried a few flats in my smokette 009 over the years with no luck. They always turned out dry. Maybe foil them with some apple juice is the answer but I gave up on those suckers in my smoker. I always make the little brisket flats or corned beef in the crock pot with a can of beer and a cup of apple juice to cover. Those turn out nice but I'm sure it ain't nothin compared to a big packer brisket in the smoker which they don't sell up here in the Midwest.

Can't tell, are you comfortable with briskets? I wouldn't trim ANY fat on a brisket that small.

Start the PB's a little early if you're worried about timing. They'll hold better than the Brisket.

I too have always felt that my brisket flats were too dry. And they always seemed better the next day after reheating in foil, in an oven. Hmmm

But - - I almost always had to pull them a little early (like 187) when my planning was a little off and supper time arrived.

I just did a flat a week ago, and I think this was the first time I took it to 195/197 and then FTC'd it for 45mins with a little vinegar mop (was all I had). And it was very moist and delicious.

So what ever you do, make sure you have the time to cook it as needed (It's done when its done) and then FTC it. I think FTC is a major part of the process and lets the moisture be distributed properly.

I should also add that I didn't open the door once... which is probably also a first. So the moisture was retained in the 055.

Good Luck!

Qnorth, you read my mind. I have done a half dozen packers, but 2 weeks ago I did my 1st flat for practice. Yep, my timing was far from perfect, had to pull when thin side felt like butter and had only enough time for 1 hr rest period and 30 min to cool for slicing.

I did make up some beef broth with other fixings and simmered on stove quite a while. I added this to the foil and it was nice. I hope this time I have a chance for 3-4 hr rest period.

No pressure, I just told everyone that they would have the best brisket they have ever ate for the 4th. What could I have been thinking?

Reason for not foiling while cooking is I want brisket not pot roast?


Smokin',

Should I be thinking about 2-3 hrs on starting the PBs?

I don't have anything to contribute regarding the current issue being addressed. I was just reading the string and wondering what FTC means. Hope this isn't a stupid question - I'm new to the forum and to smoking.

There is no stupid question on this forum, unless Pags asks it.LOL

Double foil, wrap in towel, smallest cooler possible. When holding for extended time I'll prewarm the cooler with hot water.

FTC usually means wrapping your cooked meat in double heavy duty foil, wrap in beach towel, and throw into a warm cooler(I let it set open in the sun for awhile). It will keep meat hot to the touch for up to 4 hrs. It's great for planning your meat to finish earlier than you'd expect. If the meat takes longer, your meal and other fixins aren't delayed. If the meat is done when planned, FTC. In addition, some feel FTC helps make the meat a little more tender.

Got a chance to go to the local grociery store at the lake and buy a well trimmed Excel flat(select), pretty lean..but decent thickness. It was a littler smaller than what I'll be smoking thou.

Just had to practice one more time,that will give me two.I call that experienced now.(LOL). I'm feeling comfortable with this part, no sauce needed on this one!

Here's what I'm needed a little help with.My brisket flats are 8.75"wide and 14" long. They both have to fit on my bottom shelve and it's 14x18. Not a lot of extra space but where should the gaps be at?...in middle or edges?

Oh yeh!, only got 3 probes. I guess it will be both flats and the smallest PB or any better thoughts?

Yep, wish me luck, I'm becoming quite the legend at the lake,thanks to CS and this forum. I'll let everyone know the details afterwords.

First things first, cal --- I wish you good luck.

As for putting the briskets on the shelf, it doesn't sound like you'll have much of a gap if they are 14 by 8.75. They are as deep as your shelves are, and the two of them are almost as wide. I'm sure it's ok to let them touch the wall, but my preference would be to let 'em touch in the middle and stay off the walls. I don't think the smoke will care either way. They are going to start shrinking pretty quick, and then it will no longer matter.

Pork on the top shelf sounds right too.

quote:

Originally posted by jacksmoker:
I don't have anything to contribute regarding the current issue being addressed. I was just reading the string and wondering what FTC means. Hope this isn't a stupid question - I'm new to the forum and to smoking.

jack,

At the top of the "open forum" is our dictionary of terms, you might look in there too, it can get confusing with some of the "unique" BBQ terms:

http://forum.cookshack.com/eve...091028883/m/89110041

quote:

Originally posted by cal:
...Here's what I'm needed a little help with.My brisket flats are 8.75"wide and 14" long. They both have to fit on my bottom shelve and it's 14x18. Not a lot of extra space but where should the gaps be at?...in middle or edges?

Think air flow and heat.

If you use the bottom shelf, put that one fat side down. I try to put it in so there will be airflow around both sides so try to put it in that way.

It will shrink soon enough, so don't worry about it touching the sides.

I really don't even know where to start talking about my journey to become a Pitmaster,but I'm willing to share with my friends some chuckles.

I ran into all kinds of issues that I sorted out as I went. Here is the list of them;
1. When checking accuracy I found that I had only two working probes and one of them stopped during the cook, oh well!
2.I had more carry over heat than I've ever experienced,oh well!
3.My biggest problem was the difference in the quality of the flats, one was far better than the other,oh well!

I was around the campfire about 8.30pm, when I got up and stated(after a few drinks)that I needed to head to my trailer and rub some butts. That sure got them asking questions and hooten & hollering...lol! I put the PBs on at 10pm on 200*, finished rubbing the flats and put them in frig. At 4am I got up put on more rub and put them on bottom shelf fat side down and upped the cs020 to 225*, everything was going well except I only had one probe to put in them. I didn't worry about the difference in weight. I probed the upper choice flat,knew it would finish 1st.

Things started to happen at this point 191* on my flat,yep, dang probe started buzzing and stating HI. I could only remember these thoughts, keep the door shut and it's done when it's done. Thats hard to do at the same time.(LOL)

I made the choice right there that I would cook tell the PBs were done and if I had pulled brisket sandwiches,oh well! I got to EXPERIENCE the 1st overcooked brisket,sweet.

I pulled the PBs at 2pm along with the flats,FTC till 6pm and served at the sight. I'm tellin' ya these were the best PBs that I've done so far and people couldn't believe that they just pulled so easy with no fat and all the moisture in them. I'm a believer though.

I had pull brisket on the best flat and the other sliced pretty good. We had 40 guests, told everyone before hand that my friend, his dad, and myself would furnish the meat, sauce, buns. Everyone else that was invited had to bring 2 dishes, one desert and one side dish. If they had guests then one side dish from them. Dang ya talk about a spread, it was awesome.

What I LEARNED was that I can start at 9pm next year, get up later to put on flats. The starting 1 hr earlier is to be able to do ribs at the end. I know I can produce enough meat for about 80 people on my cs020 and not even have to warm anything up.

Cal's legend at the lake countinued to grow,but the dang old PBs stole the show,oh well! I would like to thank CS and this forum for making me look soooo good.

Any questions or comments?