Smoked Feast for college football event - Now w/ QView!

Discussion in 'Beef' started by bwarbiany, Dec 6, 2013.

  1. Doing brisket this weekend. I had to choose between select packet from smart & final vs choice untrimmed cryo flats from Costco. I chose the flats. I bought two that were nice and bendy, about 6.5 lbs each.

    I've never done just a flat. Current plan is to only *lightly* trim, inject, rub, and smoke fat side down. Then to foil at 160 to ensure I retain moisture.

    Thoughts?
     
  2. frosty

    frosty Master of the Pit

    I have traditionally used a Packer, and not just the flat, so I am intrigued about this.

    I understand about wanting to retain moisture, but I fear that at 160 degrees, it would not be tender, and might be tough.  I have had brisket that stalled around that temp and it was no where near done or as tender as needed.

    I look forward to hearing more ideas though, since I love the possibility.

    In any event, Good Luck with it!!!

    [​IMG]
     
  3. Sorry, I meant to say that I'd foil it and keep it on the smoker (i.e. the "Texas crutch") until it passes the toothpick test. I won't stop cooking at 160.
     
  4. dougmays

    dougmays Limited Mod Group Lead

    Your on the write path! you can foil or not....depends on how rushed you are. Take it up to 195-205 until tender and let rest for atleast an house and slice it up! Oh yea and post pics!
     
  5. Adding Qview... Made some ABT's, some fatties with mushroom/onion/spinach/gruyere, chili, and cole slaw as well ;-)








     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Boy what a nice spread you have there it all looks great,

    A full smoker is a happy smoker,,,,,,and your smoker sure looks happy
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great!
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Football and that feast. Nice.

    Disco
     

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