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Thread: Flat cut brisket

  1. #1
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    Default Flat cut brisket

    Smoked my first brisket yesterday and looking for inputs.

    Smoked a 9.5 lb brisket, had to cut it in half did not use a meat probe and let it smoked for 17 hours at 225 F.

    A nice crust developed and I find the thinner section quite dry.Click image for larger version. 

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    Love to hear from you guys. Thanks!

  2. #2
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    Seems kind of long for time. You didn't use a probe to cook, but did you check temp when it was done? Temp REALLY is the key with these, much moreso than weight.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  3. #3
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    Quote Originally Posted by bigwalleye View Post
    Seems kind of long for time. You didn't use a probe to cook, but did you check temp when it was done? Temp REALLY is the key with these, much moreso than weight.

    No sir, didnít do both. Whatís the ideal temp for the meat. The product is a bit dry I will turn this into a chili instead.

  4. #4
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    While I think the recommendation for time is an hour and a half a pound at 250. I like 225 and an internal temp of 195 to slice. And slice across the grain. Some care must be taken with the flat. It’s pretty unforgiving, there’s almost no fat. Some folk will wrap in butcher paper for a bit to help boost the temp. Pull at 190 and let it rest a bit. Give it a quick wrap in foil and a towel and then into a cooler for half an hour. The temp will climb the remainder.

    Search here for brisket, and good recipes and more info will be found.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  5. #5
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    Thank you Bigwalleye, I assume that the 195 IT applies to both flat and point cut. Got another brisket to try, this one is about 14 lbs. As always, thank you for your input, will show pictures.

    Nellie

  6. #6
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    Yes, applies to both, but the point and flat will react differently and at different rates. Can't stress enough the need for a dual probe remote read thermometer. Put the probes in and run the wires through the smoke hole at the top to the readout unit. A Maverick 732 is but one of the many out there. Separate the flat and the point, since the two will need to be pulled at different times.

    Also, do a search for member Sodaking27, he's done some very nice cooks here on the forum, and his posts are always worth a read.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  7. #7
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    Yes sir, will check out sodaking27 post. Have been using my Maverick dual probes for many of my smokes and loving it.

  8. #8
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    Bigwalleye, is it common to see temperature stalls at 170 or does it requires patience?

  9. #9
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    Stall is normal. When it takes off again, get ready. It’ll be done soon.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  10. #10
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    Sorry to bother you, you wrap or no wrap?

    Remove the flat at 196 but the point showed 202. Will post pictures when my brother in law comes to pick up the brisket.

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