Small brisket flat.

Discussion in 'Beef' started by c farmer, Feb 4, 2017.

  1. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Halved a flat, halve in pops brine for a project and half in a dry marinade and vac sealed for tomorrows game.

    Mini cook I think. Hickory wood and RO lump.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good start Adam!

    Al
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Well. It was good and tender but I think another hour would have made it better. Smoked with hickory in my mini for 6 hours.









    It was still very juicy, nice smoke flavor and the marinate I think really helped with the taste and moisture of this small flat.
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I'd tear it up! We've only done snacks today with the most effort being put into Rotel dip...

    So yeah, you done good son!
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty from here!
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Hey, that dip looked good.



    Thanks b-one.
     
  7. firemanjon

    firemanjon Meat Mopper

    Looks mighty tasty!!
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks. I been reading your brisket posts.
     
  9. firemanjon

    firemanjon Meat Mopper

    I do a lot of experiments when I cook lol. Brisket is definitely my weak point but out of all of the things I try I still think the best ones I've produced have came from simple SPOG rub cooked slow. That's still my personal favorite.
     
  10. hardcookin

    hardcookin Master of the Pit

    Adam
    Brisket looks like it turned out fantastic! Nice smoke...
     
    Last edited: Feb 6, 2017
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks sir. Always good to experiment.


    Thanks. It was very good. My co workers loved the leftovers
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The brisket looks fantastic Adam!

    It's hard to get a small flat that juicy, but you sure nailed it!

    Point!

    Al
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That looks good from here.

    Richie
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks Al.  I marinated it over night and wrapped in foil at 170 IT, I think that really helped.
    Thanks Richie.
     
  15. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    I haven't done a brisket like that in a long time. Each time I happen upon one, by wife changes my mind for me to make pastrami with it. My faith is renewed!

    Point worthy!
     
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That looks great. I need to find a nice one...JJ
     
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks sir.   I have the other half in pops brine, trying to make beef bacon.
    Thanks JJ.      This is what my butcher cut for me when I told him I wanted a full brisket.    No point on it.
     
  18. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    What did he do with the points? Would be a shame to grind them. Does he dry age and cut to your spec or just offer one set package?...JJ
     
  19. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    No idea what he did with the points.   He ages for 2 weeks then cuts.    He custom cuts to what you want.
     

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