Looks good, I've never done one so keep the info coming
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I was telling John via text...this is as close to Franklin's in Austin as I've ever made; The difference is that they do it day-in and day-out, where I've done 2 truly great ones in 15 attempts. Both of those great ones were with whole packers...the only two times I used whole packers that I can remember. Both were also 'Choice' cuts.
A couple of weeks ago I was in a discussion with one guy who smokes a good bit, and another who likes to talk like he's an expert. The 'expert' said, if you're smoking just a brisket flat, you're wasting your time, to which the other guy agreed; I didn't argue, but I was thinking, "nah, I've had some of my flats turn out pretty good." However, after some reflection, there is no way I could put up any of the flats I've done against a whole packer...it just isn't the same. The dude who smokes a bunch said he gets Prime cuts of whole packers at Costco in Denver (
@jc79 )...we can only get flat choice in my Costco
Also, keep in mind that the awesome brisket from Harlan was a whole packer, too. A whole packer is a commitment to meat, so be prepared to either have a big group, or eat it for a week! This time the side of beef was so big I had to cut it in half or it wouldn't fit in my smoker, which concerned me a bit due to how it would turn out after such a bastardization, but it worked out fine. The smaller portion took roughly 10 hours, while the larger section took 13 hours. I went to 200+ (less than 210), on both...targeting 203F, but my manual thermometer only goes to 200, so it's a guess after that. I did faux cambro each section for about 1.5 hours after the cook was done.
I cooked the point and the flat as a solid piece, and in fact, I still have not separated them. At Franklin's, they will separate the point from the flat after it has been smoked (right before they serve it to you). IIRC, the brisket at Harlan was separated ahead of the smoking activity, but I could be recalling that incorrectly.
@tcdawg @Jeepson33sWes said that he has tried to serve brisket to groups at his house, and they just don't understand it, so he has stopped that practice and now only does the pork. He felt it was a waste of money to buy brisket for pork folks
I agree, especially if they are going to coat it in BBQ sauce...good brisket should not need much, if any, sauce. I prefer it without the sauce, unless it was like my last flat where i had to put sauce on it or else i couldn't eat it...so dry and boring.
Topic: Grillin' and Chillin' (Read 92108 times)
