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texaggie2007 Newbie
Joined: 05 May 2010 Posts: 40 Location: Minot ND
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Posted: Tue Jun 29 10 1:23 am Post subject: Smoking a Brisket Flat without the Point |
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Is this doable? Reason I ask is cause here in North Dakota the only place you can really get packer briskets is @ Sams and the closest is 2 hours south of here. Walmart will have one every once and awhile but the quality isn't really there. The commissary on base carries flats @ ~ the 6-8 lb range. I figure I could do a couple of them if they'll smoke alright without the point
Last edited by texaggie2007 on Tue Jun 29 10 1:51 am; edited 1 time in total |
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DntBrnDPig BBQ Fan
Joined: 01 Jul 2009 Posts: 261
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Posted: Tue Jun 29 10 1:39 am Post subject: |
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Doable and done-able. _________________ Backwoods Competitor
Char-Griller Trio
Great Smokey Mountain (gasser) |
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polishdon BBQ Pro

Joined: 05 Aug 2009 Posts: 580 Location: Hamburg, NY
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Posted: Tue Jun 29 10 1:50 am Post subject: |
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Yep, a lot of people only use the flats. |
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Wallybob
Joined: 05 Feb 2010 Posts: 9 Location: The Ham
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Posted: Tue Jun 29 10 2:29 am Post subject: |
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I prefer flats. _________________ "You get more with a kind word and a 2x4 than you do with just a kind word." |
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KAKid BBQ Super Pro

Joined: 30 Oct 2009 Posts: 1454 Location: Huron, South Dakota
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Posted: Tue Jun 29 10 3:20 am Post subject: |
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Smoking the flats is just fine but be cautious of trimming too much of the fatcap off. Opposite problem I have. I can find the packers easily enough, and the few flats I do find have been butchered down to 2-3 lb size. Since I have started using brisket for my chili meat, it is not so bad. I slice most of the flat for eating and dice/freeze the point end for the chili. My closest commissary is 300 miles away. Yeah, Wally's packers are a bit iffy here, too. _________________ I was taught to respect my elders. It's just getting harder to find them.
Chargriller Outlaw w/SFB and Mods
Pair of UDS's
10 gal CI Chili/Jambalaya pot |
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day_trippr BBQ Super Pro

Joined: 08 May 2009 Posts: 3206 Location: Stow, MA
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Posted: Tue Jun 29 10 3:36 am Post subject: |
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When there's just two of you, and you both love brisket, you're likely cooking hunks of flat.
fwiw: don't underestimate the cook time on a 5 pound flat. If you want it tender it can take nearly as much "low 'n' slow" time as a whole freakin' packer...
Cheers! _________________ Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
Char-Broil Commercial Gasser |
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INmitch BBQ Fan
Joined: 22 May 2008 Posts: 295
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Posted: Tue Jun 29 10 3:54 am Post subject: |
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Flats are fine. Thats what we do in comps. I trim them down to fit in a 9 x 13 pan. (you don't need to do that) & trim every speck of fat off. I think it's a mith about leaving the fat cap on for mousture. When cooked properly the fat & coligins (sp) break down for a very moiste peice of meat. Plus when you trim all the fat ya get that purdy smoke ring all the way around after you slice it against the grain. _________________ I'm simple & I can prove it. |
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JCT Newbie
Joined: 15 May 2009 Posts: 27
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Posted: Tue Jun 29 10 6:55 am Post subject: |
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i've done mostly flats with the fat cap completely in tact and facing down.
i started to use in injection as well and have produced some of my best briskets.
even with a flat, figure on ~8hrs at least for a 5# flat. _________________ American BBQ Systems All-Star
Weber 22.5 |
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