First attempt at a brisket (flat only) for me

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Good to hear that your wife wasn't seriously injured with nerve, tendon or cartilage damage, so much going on in our hands it's easy to do lasting injury.

Burn and learn. :grilling_smilie:
Practice makes perfect and usually the mistakes are still good enough to claim as edible.
Some of that looks really good, and the chowder too.

Thanks for sharing and nice pics.
 
Good to hear that your wife wasn't seriously injured with nerve, tendon or cartilage damage, so much going on in our hands it's easy to do lasting injury.

Burn and learn. :grilling_smilie:
Practice makes perfect and usually the mistakes are still good enough to claim as edible.
Some of that looks really good, and the chowder too.

Thanks for sharing and nice pics.

She was lucky, no other damage, except her pride. She always grabs the dullest knife we have. If I've told her once...........

I wish I gave the brisky another half hour, probably would have been excellent. Live and learn.
 
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Very nice!

Looks way better than mine. This was a good start
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. When I have the $ and Sam's has a meat sale, I'm all over their meat. That didn't sound right 
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I personally think you nailed that for a first,Only thing I can see to make that better,would be thinner slices.Points for a first good looking Brisket

Richie

superjob.gif
 
Very nice!
Looks way better than mine. This was a good startThumbs Up . When I have the $ and Sam's has a meat sale, I'm all over their meat. That didn't sound right :icon_lol: . 
I'm sure SAM is anxiously awaiting!!!

It sure looks good from here!

I had to give you a point!

Al

Thanks for the point.
I personally think you nailed that for a first,Only thing I can see to make that better,would be thinner slices.Points for a first good looking Brisket
Richie

:superjob:
Thank you.

I need a better knife to do thinner slices. I'll add that to the ever growing list.
 
Looks perfect to me! I could never get a flat tender enough. I usually cut them off to use for Pastrami or Corned Beef anyway.
I don't know if I'd make changes. You nailed it [emoji]128521[/emoji]
Point!
Dan
 
Looks perfect to me! I could never get a flat tender enough. I usually cut them off to use for Pastrami or Corned Beef anyway.
I don't know if I'd make changes. You nailed it [emoji]128521[/emoji]
Point!
Dan

Appreciate the point. Next time, I'm going to try and get it done better. If the ends fall apart, so be it!!
 
I got some foil out, wrapped few slices of the middle 1/3 brisky and the left over juice, put it in the oven for about an hour at 275.  Put the hot brisky on a semi-hard roll with the some smoked cheddar. paired that with a bowl of the chowder.   The brisky loosened up and the chowder was even better today!   No pics, it was too good when I sampled that I just ate it.
 
 
I got some foil out, wrapped few slices of the middle 1/3 brisky and the left over juice, put it in the oven for about an hour at 275.  Put the hot brisky on a semi-hard roll with the some smoked cheddar. paired that with a bowl of the chowder.   The brisky loosened up and the chowder was even better today!   No pics, it was too good when I sampled that I just ate it.
You should know my now

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For me and flats I have learned to foil it up at 150, right at the stall - cook to 190 - Char to 203 -, wrap and leave for 2 hrs, then slice. If its not tender - change butchers.
 
You should know my now

:th_nopicsye3:

:laugh1:

Used toasted wheat bread this time. Was good!

For me, and some others, we avoid sugars in long cooks. The sugar burns. Best to leave it for the end if at all.

Do you think mine was burnt? I'm not sure, it had a nice crust on it before I wrapped it. This cook was only about 7 hours, and the rub only had 1/4 cup of brown sugar in it. It was wrapped for about 2 hours at the end with the sauce in it. I don't think it was burnt.

Thanks for the input. I'll talk to the wife about it next time, and try one with just SPOG and she what she says.

Cheers!
 
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For me and flats I have learned to foil it up at 150, right at the stall - cook to 190 - Char to 203 -, wrap and leave for 2 hrs, then slice. If its not tender - change butchers.

I wrapped at 155 IT and took it 208 IT before I pulled it. I left it in the wrap after I checked at 195, but didn't have it fully covered. Maybe taking it out would have been better. Butcher, yeah, if you call Sam's club butchers!!! It was an impulse buy. I'm looking for a full packer for next time. Costco is opening here soon, and there is a restraint supply nearby as well. I'm going to check them out before getting another flat from Sams. I still think it would have been better if I just knew what the hell I was doing with the toothpick test.

Thanks again!
 
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