Best Use For A Brisket Flat Cut

[Dinny Bossa Nova]

Smoke it? Jerky? Corned? Pastrami?

I recently decided to find out why I have never been successful with beef brisket. Wow. There is a lot to learn. I see many prefer smoking a whole packer to a flat cut.

The bright side of rising meat prices is that things usually fit for throwing in the yard taste so much better. My palate resides in a very modest tax bracket.

So I bought this nice looking flat at Sam's before I began to figure out just how much I don't know.

I am getting a new Weber Smokey Mountain this week. I thought I would ruin another brisket for my first project. I would rather use this flat for something better suited and wait for a whole packer for smoking.

Help!!???

Dinny

[Dayze]

I always liked it for corned beef.

I have used flank in the past for jerkey. I bet a flat cut brisket would work for either as well since they're lean.

[Dayze]

Originally Posted by Dinny Blues

Smoke it? Jerky? Corned? Pastrami?

I recently decided to find out why I have never been successful with beef brisket. Wow. There is a lot to learn. I see many prefer smoking a whole packer to a flat cut.

The bright side of rising meat prices is that things usually fit for throwing in the yard taste so much better. My palate resides in a very modest tax bracket.

So I bought this nice looking flat at Sam's before I began to figure out just how much I don't know.

I am getting a new Weber Smokey Mountain this week. I thought I would ruin another brisket for my first project. I would rather use this flat for something better suited and wait for a whole packer for smoking.

Help!!???

Dinny

this is the one I want. let us know how you like it.

[BigRichard]

Good idea not to smoke in my opinion. Using the whole packer is much better when smoking. The fat from it is what makes it better.

[Dinny Bossa Nova]

Originally Posted by BigRichard

Good idea not to smoke in my opinion. Using the whole packer is much better when smoking. The fat from it is what makes it better.

I am tempted to try the "Chuckie" method. Put the flat on the lower rack and put a chuck roast on the top to drip/baste the flat below. Expensive failure, and even if successful, that's a lot of meat. I don't think I could gather near enough people to eat it all. (I'm in Springfield)

Dinny

[Fire Me Boy!]

Originally Posted by Dinny Blues

I am tempted to try the "Chuckie" method. Put the flat on the lower rack and put a chuck roast on the top to drip/baste the flat below. Expensive failure, and even if successful, that's a lot of meat. I don't think I could gather near enough people to eat it all. (I'm in Springfield)

Dinny

Throw some bacon for fat back on it and smoke it.

[Dinny Bossa Nova]

I have been wanting to try Alton Brown's box fan beef jerky. Is a flat okay for jerky, or is there a better cut?

Dinny

[Dante84]

Corned Beef FTW

[tooge]

Originally Posted by Fried Meat Ball!

Throw some bacon for fat back on it and smoke it.

this. It'll do the same thing as cooking the entire packer cut.

[Dayze]

if you do the corned be brine, be sure to get the stuff that turns it that red color. I forget what it's called. You don't have to by any means; the taste will be the same. Just from a visual/color standpoint.

[Fansy the Famous Bard]

I built an UDS (Ugly drum smoker) recently, and have been smoking the whole brisket each time.

[Dinny Bossa Nova]

Originally Posted by Fried Meat Ball!

Throw some bacon for fat back on it and smoke it.

Finish in foil? Foil-less for the whole time?

Dinny

[Fire Me Boy!]

Originally Posted by Dinny Blues

I have been wanting to try Alton Brown's box fan beef jerky. Is a flat okay for jerky, or is there a better cut?

Dinny

That box fan jerky is divine.

But I wouldn't use a flat for that. I'd go with flank steak. You want to cut WITH the grain instead of against it.

[Fire Me Boy!]

Originally Posted by Dinny Blues

Finish in foil? Foil-less for the whole time?

Dinny

I'd gauge that based on how caramelized it's getting. You don't want the bark to get too dark, but I generally don't need to foil.

[tooge]

BTW Dinny, you can successfully smoke a brisket flat. If it's a halfway decent piece of meat with some decent fat content, then just smoke it as you would a packer cut. Make sure you use a thermometer, smoke it for a couple of hours, foil it up, and stick the thermometer in. When it hits 196 degrees AND IS FORK TENDER, you are done. If you've killed them in the past, it's only because you overcooked it.