Small flats. Smoked for about 8 hours. Rested 1.5. Tender and tasty but I don’t know
by El_Capitan_delDiablo
24 Comments
SousVideAndSmoke
Not a lot of smoke on it and looks really dry. What kind of smoker?
Southsidetaco
Don’t listen to the trolls; smoking brisket requires practice to master. Keep practicing, and you’ll improve with each attempt!
JamAndJelly35
Great chili material here
Southsidetaco
Woah! Is that an industrial meat slicer?
whereyat79
You are a murderer Stick to burgers. Or get a pellet smoker it’s like riding a scooter after too many falls off your Harley
RockinGoodNews
With a small flat, I’d crank up the heat and go for a shorter cook. Those things are lean and tend to dry out way faster than a full packer. If the butcher didn’t leave enough fat on it, you can also drape some bacon on top.
WInativemm
3rd times a charm
sicknutley
F
bellant593
Beef jerky
oldetimiereligion
Keep trying?
Still-Student1656
That’d make some awesome chili. Keep at it.
Stahio
Use a thermometer next time my guy. You overdid her
buzzcollins
Done and done and done and over done…keep at it…drop the temp in the cooker and cook it longer
BrilliantHawk4884
Oof, over cooked
Turk0311
No cook ring sir
Varvat0s
I got the opposite problem, mine doesn’t hold its shape after it becomes pulled brisket.
Thesinistral
Lower and slower but with bbq sauce it will make fine sandwiches
Large_Score6728
Definitely well done small cuts require less time,definitely meat thermometer most smoker with 8 -12 hour cooks are usually large pieces of meat, start checking the temp around 4 hour range see how it’s cooking
Big-Meeze
Flats are harder than full packers, which is counterintuitive, but true.
Are you slicing with the meat slicer? By hand is probably better.
mjs6366
Third times the charm?
Otherwise-Dot-9445
Def use a meat thermometer. You can get a good one of Amazon for 10-20 bucks.
FrankLangellasBalls
Dryer than my wife’s poonanny
zamaike
Congrats you made edible boot leather
ionlytouchmangos
Dude u did great ignore the haters we are all learning 8)
24 Comments
Not a lot of smoke on it and looks really dry. What kind of smoker?
Don’t listen to the trolls; smoking brisket requires practice to master. Keep practicing, and you’ll improve with each attempt!
Great chili material here
Woah! Is that an industrial meat slicer?
You are a murderer
Stick to burgers. Or get a pellet smoker it’s like riding a scooter after too many falls off your Harley
With a small flat, I’d crank up the heat and go for a shorter cook. Those things are lean and tend to dry out way faster than a full packer. If the butcher didn’t leave enough fat on it, you can also drape some bacon on top.
3rd times a charm
F
Beef jerky
Keep trying?
That’d make some awesome chili. Keep at it.
Use a thermometer next time my guy. You overdid her
Done and done and done and over done…keep at it…drop the temp in the cooker and cook it longer
Oof, over cooked
No cook ring sir
I got the opposite problem, mine doesn’t hold its shape after it becomes pulled brisket.
Lower and slower but with bbq sauce it will make fine sandwiches
Definitely well done small cuts require less time,definitely meat thermometer most smoker with 8 -12 hour cooks are usually large pieces of meat, start checking the temp around 4 hour range see how it’s cooking
Flats are harder than full packers, which is counterintuitive, but true.
Are you slicing with the meat slicer? By hand is probably better.
Third times the charm?
Def use a meat thermometer. You can get a good one of Amazon for 10-20 bucks.
Dryer than my wife’s poonanny
Congrats you made edible boot leather
Dude u did great ignore the haters we are all learning 8)