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Brisket Flat

 
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JimH
BBQ Super Pro


Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Tue Feb 07 06 3:51 am    Post subject: Brisket Flat Reply with quote

I decided to see if I could cook just the flat this weekend, as I had so much else going on the smoker and very little time. I bought a 3.75 lb flat from Sam's that had very little fat cap left on it. I went to the local grocery store and bought a 2 liter bottle of root beer and two pieces of salt pork. I put the flat in a platic bowl, poured the root beer over it until it was mostly covered and left it in the frig overnight. The next day I pulled it from the bowl, let it drip dry then rubbed it, foiled it and put it in the frig over night. The next day when the smoker was ready, I got out the salt pork (which was about an inch or so thick) and cut it to make four pieces of about 1/2 inch thick. I rubbed them too, put the brisket on the smoker with the salt pork on top. After 3 hours there was still a bit of resistence using the fork test, and still a little after 4 & 1/2 hours (the door was open alot adding & removing different meats). It came out just as tender as a whole brisket with a nice smoke ring.
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hothead



Joined: 22 Apr 2006
Posts: 1
Location: Mass

PostPosted: Sat May 06 06 4:00 am    Post subject: Brisket Reply with quote

Wow big rootbeer fan loved the idea of rootbeer for marinade . The fat pork was a great choice for the fat cap substitute . Were did you get the idea for the rootbeer and what kind of a taste does it leave sort of a bourbon soaked kind of flavor without the alcahol i would suspect. HAve to give it a try!! keep on Smokin
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JimH
BBQ Super Pro


Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Sat May 06 06 4:19 am    Post subject: Reply with quote

I use cheap light beer on chickens and I knew that beef would require something stronger. I tried Coke but I found that rootbeer does a better job and it's great with ribs too.
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