there was just this one stubborn part in the thickest area (near the fat seam that connects the point) that was roughly 10 degrees lower than the rest of the flat, so I waited until that area was tender / felt like butter which was around 192F. My instinct tells me that maybe that...
I know it says half hickory and half oak, but can someone who has made this tell me how many ounces of wood they used. I'm assuming 1 chunk of one and 1 chunk of the other. 2010/1/15下午6:47 ️ 0cal 2Member I have never done this or a flat,but I would think 2-...
temp was 145 degrees... Though many of us will rest a brisket in a cambro or FTC, until a couple of years ago I had never allowed the temp in the brisket to fall lower before I sliced it. I recommend it. If you've never let a flat cool to 145-ish before slicing... try it....
QqnorthNear Traverse City, MI Brisket price at Traverse City Sam's yesterday... $5.77 for choice. They called it a flat but it weighed 13.5 lbs which to me says it was a packer. Quite pricey yet. 2016/1/26下午5:00 ️0 ...
It looks like a lot of the flat end has been cut off. I ran into that from one of our local meat suppliers. It limited the amount of sliced meat I could serve to customers. Funny thing is, they really went for the chopped point more than I thought they would. ...
1. Marinated a 3.6# flat from Albertsons for 6 hours. 2. as it heated to room temp from the fridge I put on the rub. 3. Then set the smokette's temp to 250 and place the flat in the middle rack. Two separate temperature probes were inserted in the center of the flat and one ...