Brisket Flatw w/qview

Discussion in 'Beef' started by golfnotwork, Sep 27, 2008.

  1. golfnotwork

    golfnotwork Newbie SMF Premier Member

    I smoked a couple of 7# flats last night for a party on the Chesapeake Bay today, but the weather didn't cooperate. I plan on making some neighbors and co-workers happy and freezing the rest. Anyway, I rubbed and wrapped them on Thurs evening. Pulled them out of the fridge on Fri around 7:30 pm and had them on the smoker at 8:00 pm. Initially, I used 3 soaked hickory chunks and 2 hardwood lumps of charcoal. At 10:30 I added another 2 chunks and 1 lump and went to bed. I keep the smoker temp at around 225 and that usually takes close to 10 hrs for the flat to get to 155. When I checked them at 6:00 am they were between 155 and 160 (right on time). I wrapped both and 2.5 hrs later they hit the target temp of 190-195. Wrapped in towels and into the cooler for 2 hrs. I've smoked the packer cut a few times and they always end up a little dry, but the flats come out moist and very tasty. Here are some pix of the finished product.

    Flat #1

    Flat #2
  2. look good enough to eat ;-)
    what rub did you use ?
  3. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Looks so good I can almost smell it! [​IMG]
  4. golfnotwork

    golfnotwork Newbie SMF Premier Member

    Curious, I used the rub from the 'Smoke and Spice' cookbook. They have a recipe for the whole brisket and a different one for the flat. I tried the whole brisket recipe first and never changed. I keep telling myself that I want to try the flat recipe, but I always chicken out and use what I know I enjoy.
  5. richtee

    richtee Smoking Guru OTBS Member

    Definatly juicy looking! I'm sort of perplexed by the lack of smoke ring? Strange.

    On Edit. Ahhh Wattburner ;{)
  6. golfnotwork

    golfnotwork Newbie SMF Premier Member

    Richtee, it does bug me that I don't get that nice ring when I cook brisket. I get a nice ring when I cook ribs and pork butts, but not so much when I do the brisket. I get a little redness on the very top and on the bottom, but doesn't seem to be a lot of penetration. The flavor is there, so I don't lose a lot of sleep over it. I asked about this before and that's when I started adding the lump charcoal. My only guess is I'm not patient enough waiting for smoke before putting the meat on. I'm open to suggestions.
  7. richtee

    richtee Smoking Guru OTBS Member

    Prolly the only suggestion that would abosolutly work is get a charcoal smoker, or stick burner. Hey..if the flavor's good... run with it. It just strikes me as strange, 'cause I'm used to the ring. Smoke on!
  8. smokin365

    smokin365 Smoking Fanatic

    Good lookin brisket even w/o smoke ring.
  9. bmudd14474

    bmudd14474 Guest

    Nice Job Golf. The smoke ring on mine are not as much as i want but they taste great.

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