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Smoking a Brisket Flat without the Point

 
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texaggie2007
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Joined: 05 May 2010
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Location: Minot ND

PostPosted: Tue Jun 29 10 1:23 am    Post subject: Smoking a Brisket Flat without the Point Reply with quote

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
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PostPosted: Tue Jun 29 10 1:39 am    Post subject: Reply with quote

Doable and done-able.
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polishdon
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PostPosted: Tue Jun 29 10 1:50 am    Post subject: Reply with quote

Yep, a lot of people only use the flats.
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Wallybob



Joined: 05 Feb 2010
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PostPosted: Tue Jun 29 10 2:29 am    Post subject: Reply with quote

I prefer flats.
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KAKid
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Joined: 30 Oct 2009
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Location: Huron, South Dakota

PostPosted: Tue Jun 29 10 3:20 am    Post subject: Reply with quote

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. Evil or Very Mad 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.
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day_trippr
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PostPosted: Tue Jun 29 10 3:36 am    Post subject: Reply with quote

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!
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INmitch
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PostPosted: Tue Jun 29 10 3:54 am    Post subject: Reply with quote

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.
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JCT
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PostPosted: Tue Jun 29 10 6:55 am    Post subject: Reply with quote

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.
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