Page 2 of 2 FirstFirst 12
Results 21 to 30 of 30

Thread: Brisket Flat ????

  1. #21
    Join Date
    Jan 2004
    Location
    Anderson, SC
    Posts
    8,403

    Default

    Quote Originally Posted by ecu1984 View Post
    y'all need to cook the whole thing, the point and the flat together.
    The flat is lean and slices well but the point has all the goodness in my opinion

    I agree, first time I have ever done just a flat

    Got it wrapped in butcher paper for final few hours
    Last edited by tprice; 08-08-2020 at 01:46 PM.

  2. #22
    Join Date
    Nov 2009
    Location
    Georgia
    Posts
    4,588

    Default

    Quote Originally Posted by b35w View Post

    Just hit 160 degrees. Trying to decide if I am going to wrap.


    Sent from my iPhone using Tapatalk
    I’d go another 5 degrees maybe 10 and then wrap.
    The right to bear arms is the last form of defense against tyranny.

  3. #23
    Join Date
    Dec 2010
    Posts
    28,025

    Default

    Quote Originally Posted by b35w View Post

    Just hit 160 degrees. Trying to decide if I am going to wrap.


    Sent from my iPhone using Tapatalk
    i don't separate the flat and the point and I leave a little more fat cap on than you did
    but those look nice!

  4. #24
    Join Date
    Nov 2006
    Location
    Lexington
    Posts
    12,259

    Default

    Quote Originally Posted by ecu1984 View Post
    i don't separate the flat and the point and I leave a little more fat cap on than you did
    but those look nice!
    I bought these separated. That was all they had.


    Sent from my iPhone using Tapatalk

  5. #25
    Join Date
    Dec 2010
    Posts
    28,025

    Default

    Quote Originally Posted by MKW View Post
    I didn't hear him say what he's spritzing with?? Apple juice??
    he uses vinegar diluted with water
    I use apple juice and vinegar mixture

  6. #26
    Join Date
    Jul 2013
    Location
    Murrells Inlet, SC
    Posts
    5,075

    Default

    Quote Originally Posted by ecu1984 View Post
    he uses vinegar diluted with water
    I use apple juice and vinegar mixture
    Thanks. I didn't think he was spritzing beef with apple juice, but you never know.
    Are we talking 50/50 AJ to Vinegar??
    Crops are harvested, animals are killed.

  7. #27
    Join Date
    Jan 2004
    Location
    Anderson, SC
    Posts
    8,403

  8. #28
    Join Date
    Jun 2014
    Location
    The G
    Posts
    9,486

    Default

    Looks like you figured it out, brother. Nice smoke ring too.

  9. #29
    Join Date
    Jan 2004
    Location
    Anderson, SC
    Posts
    8,403

    Default

    Quote Originally Posted by Black Bart View Post
    Looks like you figured it out, brother. Nice smoke ring too.

    Thanks but I agree with ECU(damn that is scary). Whole brisket much better. End of flat little dry but kind of expected that

  10. #30
    Join Date
    Dec 2010
    Posts
    28,025

    Default

    its easy to go too far with a flat. I'd eat it
    When you order brisket in most Texas roadside spots, they ask you
    "do you want sliced and lean or do you want moist and pulled?" meaning from the flat or point

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •