Hiram
New member
The brisket flat has always been my downfall, the point comes out fine but the flat is either tough or dry. After doing a few chucks 1 of which i did the water bath bath first and the other smoke then bath I decided on the latter for flavor and tenderness. I was only going for 2.5 hrs. of smoke or 150 which ever came first.
Not much smoke time so I selected mesquite which i normally don't use as it's awfully strong but should be OK for two hours, the flat was put in straight from the fridge after seasoning. The meat temp was 45 degrees by the probe when I put it in at 200. It took 2.5 hrs. to reach 150 at which time I sealed it and into the bath for 72 hrs.
This was a flat from restaurant depot marked " Black Angus" but I assume it's just a USDA choice. The end result was great, tender, juicy and had a good smoke flavor as the mesquite wasn't overpowering. My wife even liked it and she's my biggest critic, I'll always smoke first then in the bath as the chuck and this brisket was better than vice versa.
Not much smoke time so I selected mesquite which i normally don't use as it's awfully strong but should be OK for two hours, the flat was put in straight from the fridge after seasoning. The meat temp was 45 degrees by the probe when I put it in at 200. It took 2.5 hrs. to reach 150 at which time I sealed it and into the bath for 72 hrs.
This was a flat from restaurant depot marked " Black Angus" but I assume it's just a USDA choice. The end result was great, tender, juicy and had a good smoke flavor as the mesquite wasn't overpowering. My wife even liked it and she's my biggest critic, I'll always smoke first then in the bath as the chuck and this brisket was better than vice versa.
