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

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

bwarbiany

Smoke Blower
Original poster
Sep 30, 2013
122
18
Orange County, CA
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?
 
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!!!

thumbsup.gif
 
 
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.
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.
 
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?
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!
 
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
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky