Fraction of a brisket

Bryce Crane · Posted: Jul 07 2007 Post subject: Fraction of a brisket

Ok...so i went to Publix to get a brisket...like i hear about on here all the time...10-14 pounders...and all they had was 3.4 lb piece of flat meat resembling a flat. When i asked if they had any whole brisket they said that WAS the whole brisket...to which i responded, "you've never been on the smokering have you?" (didn't say that) Desperate by this point, i bought the dang thing for $12.00. How THE HECK do i cook this sucker without drying it out. Cooking on a DP Fat 50. Also, cooking bone-in turkey breast, abt's, picnic, butt, and wings...and taters. I've heard of people wrapping bacon around brisket to help it retain moisture. Any ideas on how i can keep from turning this thing to jerky?
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bluesman250 · BBQ Pro Joined: 22 May 2007 Posts: 802

Putting bacon around it will help. Does it have any fat cap of its own on it? I have also seen guys cook it in a shallow foil pan with some liquid on the bottom. I have never done it this way myself, but it did seem to work. Good luck!

Alien BBQ · Posted: Jul 07 2007 Post subject:

Yeah, I had the Publix folks in Florida tell me that they don�t keep the expensive cuts of meat like that out in the cooler. I would have to come back when the butcher was there and have him get me one from the back freezer. Cover it in bacon or pork fat will be okay.
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Bryce Crane · Posted: Jul 07 2007 Post subject:

Cool. Then there is hope. Appreciate it. Will take some pics and post. Assuming cook to same temp as whole??? To 165 then wrap in foil until 195...then let rest an hour??? Am planning on slicing...Thanks for all your help!!!
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rashley · Newbie Joined: 11 Jun 2007 Posts: 27 Location: McAllen, TX

I agree with alien and bluesman. I just finished a 3 pound center cut of the flat. I wrapped it with bacon, cooked fatcap down, and sprayed with apple juice about every hour. It got a little dry but was still very good.

Randy
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Markbb · Posted: Jul 07 2007 Post subject: Cooking

Well if you have a good layering of fat on the flat I'd score it with a knife and then rub it up real good, also brine the turkey breasts or they'll dry out and be good for turkey pot pie, and thats not bad either....good Qing!!

jib · Posted: Jul 07 2007 Post subject:

I agree with finding out when the butcher will be there.

My local Costco only puts well trimmed trimmed flats out for public consumption, but if you ask, you can get them untrimmed, still in the cyropack, at a significant discount. I imagine Publix is the same. They add some labor, which you really don't want, so if they have whole untrimmed flats, they should be significantly less expensive on a per pound basis. I think Costco was somewhere around 30-40% less expensive for the untrimmed cyropacks.

Jack

funphotostore · Posted: Jul 07 2007 Post subject: Re: Cooking

Markbb · Posted: Jul 07 2007 Post subject: Re: Cooking

stevenr · Posted: Jul 07 2007 Post subject:

i have never had a problem with turkey breast or whole chickens being dry , and i have yet to ever brine anything.......as long as you dont cook it to death, they will turn out fine

Bryce Crane · Posted: Jul 07 2007 Post subject:

In the words of my great Uncle...*#@! Fire!!! Nothing better the smell of smoking pecan in the morning. Woke up at dawn, got a cup of joe, took my picnic and butt out of the fridge (marinated overnight in rub and apple juice...and fired the mother up. Got her to 250 and put the picnic on top shelf and butt under it for added moisture to butt. Had filled steamer with water and apple juice. Been on since 7:00 am and holding steady. Figuring they should be reaching 165 by 3:00 or 4:00 and gonna wrap 'em then until 195...the let rest and hour. plan on eating at 8:00. Any flaws in my plan? The brisket flats have been marinating overnight in a brisket marinade and am about to put them on shortly. If they each weight 3.5 lbs how long should they take to be ready? 6 hours? I appreciate everyone's advice...i really do. There's not much of a fat cap on them...but will do that side up and bacon on top and bottom (i think).
Throwing Turkey on around 4:00 (in time to let rest after cooking) and abt's on around 5:00. Also, my gal brought back some fresh shrimp on ice from Hilton Head, SC...gonna throw those puppies on real nice, too!!!
Smoking with pecan, hickory, and a little kingsford and soaked apple chips here and there. OH...ALSO got chicken drumlets marinating overnight in Texas Pete wing sauce...gonna toss those on at 5:00 for good eats before the feast! Thanks again. WIll keep you posted.
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Bryce Crane · Posted: Jul 07 2007 Post subject:

Just a thought...Should i cook the two brisket "flats" one on top of the other? Thanks!
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Bryce Crane · Posted: Jul 07 2007 Post subject:

Off the subject, but anyone ever used Embers Charcoal? Saw some in back of my brother's truck this morning and never heard of it. Thnaks.
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Bryce Crane · Posted: Jul 07 2007 Post subject:

Aint this one heck of a note? Don't know if you boys have noticed...but i'm in augusta, ga. And don't know if you've further noticed, but there's big rain headed my way...beginning at 1 pm and heading on through the night. There was only a slight chance of rain Thursday when we planned this thing...I've really got my work cut out for me...knew it could be one of those days when i woke up to my brother's in-ground sprinkler system drenching my smoker...took me 30 minutes to figure out where the box was to turn it off! Might have to righ up some sort of tin foil apperatus (spelling?) for the snouts to keep the rain out.
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stevenr · Posted: Jul 08 2007 Post subject:

i have cooked the last few times in the rain....im looking at eventually building a lean to, or a cookshack to cook in the rain and inclement weather.....

Bryce Crane · Posted: Jul 08 2007 Post subject:

Just put the two flats on...I decided i'd take everyone's advice and put bacon on top. BUT...I also put the bigger flat cap side down and on top of bacon...then put bacon on top of that...then the smaller flat on top cap side up and then bacon on top of that. Hope it turns out. Find out in a few hours!
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rashley · Newbie Joined: 11 Jun 2007 Posts: 27 Location: McAllen, TX

Sounds like your on the right track Bryce. Good luck with the weather. Wish I was in GA about 8 tonight.
Randy
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Bryce Crane · Posted: Jul 08 2007 Post subject:

Lookin' good so far Rashley...The picnic and butt each hit temp (195) at about the same time (4:30). Was cooking at 260-270. They look great with a good bark and moist as heck (injected with apple juice just before loading them on). Put them in a foil pan with a LITTLE sauce, apple juice, and water...and covered in foil. Still on smoker...as i have the two briskets trucking along real nice at 155 right now. Figure they should hit 165 in an hour and then i'll wrap 'em up around 6:00 to get them to 190-200 for their rest and slicing. Put my turkey breast (bone-in) on at 4:00...so by 6:45 or 7:00 shell be coming off at 170-175 or so for a rest before slicing. About to put ABT's on so they'll be ready at 7:00. Chicken drumlets on at around 6. I've had mustard greens cooking low and slow on the smoker's burners since 2:30...with 4 ham hocks, onions, and spices. About to whip up some sliced red potatoes, onions...and carrots...all mixed with EVOO, garlic, sea salt, pepper, rosemary, and a dash of tony chachere's...cook in oven at 350 for 2 1/2 hours...mmmm. Gonna throw some corn on the smoker in an hour or so...and got slaw coming (bought it...i don't do slaw). And a beer and strawberry shortcake for desert!!! Thanks for the help. I hope to take pics soon...Will post. And there'd be plenty for ya if you were here! OH...forgot the shrimp! Gotta go!
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rashley · Newbie Joined: 11 Jun 2007 Posts: 27 Location: McAllen, TX

Just rub it in! Laughing

Glad it is all working out. Saturday I tried out the cooker and made a 2 gallon pot of Sausage and Shrimp Jambalaya. I found out that the burner has a lot more capacity than I imagined. I had it on what I thought would be medium heat and almost burned the sausage. After I got it adjusted where it was cooking at the right temp. I just barely had a flame going. That is gonna be just right for frying fish.

When you get time post pics of the meal, and congrats on your cook.

Randy
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Rub N Smoke · Posted: Jul 09 2007 Post subject:

Put about 6 cans of beer in a roasting pan, put it on the oppisite side of the pit from the "brisket"(closest to the fire) and let it steam it as you smoke it. Good Luck!!! Happy Q-ing!! Twisted Evil

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