For juicy meat with crisp bark, wrap with Reynolds Kitchens ® Butcher Paper. Find the only butcher paper with a slide cutter at Amazon and Walmart. Links below!
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Here in Texas it’s easy to get a whole brisket but in other places sometimes you can only find the brisket flat, known as the brisket lean. I try out smoking just the lean side and it came it surprisingly delicious! If you can only find the flat, don’t knock it and give it a try!
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►Full list of things I use and recommend:
_________________________________________
►Fogo Charcoal
►Weber Kettle
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
breville.oie8.net/x9jY6A
►Thermometer
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►Fire Blower
►Cold Smoker
►Injector
►Vegi Grill Pan
►Meat Slicer
►Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Black Pepper
►Beef Tallow
►Wagyu Tallow
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
►Chef Knife
►Boning Knife
►7″ Chef’s Knife
►8″ Chef Knife
►9″ Cimeter Knife
►Bone Saw
►Scale
►Rub Tub
►Burger Press
►Paper stand
►Cutting Board
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
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►Drone
22 Comments
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About to put a flat on myself. But it's probably twice the size of that one. They can definitely be tricky. Even if they dry out a bit though, like you said chili meat it is. Hahahaha
Sandwich time! With BBQ sauce and mustard slaw on Texas Toast.
I smoke these because it’s just me and my girl still have leftovers lol but for 15-20bucks can’t beat it.
Why did he leave it over night?
Great channel. Glad I found ya.
I'd love to find a flat w. That much fat cap on it lol
You reckon doing foil caps on the points might’ve helped with the overcooked/dry bits?
What's the total smoke / cook time? 5 hours at 250 then 275 until 180 and wrap up to 200?
We just made our spg for the flat tomorrow…thank you for the great vids….even if we cook on a pellet grill….haven't tried to even get an offset
This is all i cook because i just cook brisket for my family of 4. i have an issue(due to the pellet smoker) where i overcook one side of it so i've been experimenting with trying to not do so. this brisket you did looks fantastic
I've been trying to meal prep more, and I was really surprised to see that brisket flat has probably one of the leanest cuts of red meat out there.
Between lack of dishes and attention needed for a pellet smoker, this is going on my list of preps to try for sure.
Full packer or just the flat….the flat still has to be done well and delicious!! Who throws away the flat?????
So just the flat is A OK in my book!!! Thanks for the video!!
Thanks for making this video. How long did the cook part take? Thanks!
The headless Pit master does it again
Enjoy your video's hope you don't mind if I call you a nut.
That's one to another. Just pulled small 5# flat off pitt boss. 5hrs internal temp. 205. Resting in college 2hr. Making brisket mini tacos for family Christmas cook off. Taking golden ladel home this year. Oh I basted and tented with ox tail broth😋
What do you think about the12 hr sous vide rest with tallo on that lean?
You gotta go to Sams or Costco to get a good deal on a full sized brisket, either choice or prime grades.
155°F for 8 hours? I'm surprised it doesn't dry out. My flats always dry out, I was considering resting in a restaurant pan submerged in tallow for 8 hours. I'm going to start smoking my briskets in 2 halves, just so I can pull to flats off sooner.
I went to my local butcher and just asked for a lean and he said he has never had anyone ask just for a lean. It turned out great. I like the lean better than the fatty end. I don’t like the fat between the meat on that end.
You have the same sense of humor as eyes do’s I love it 😂😂🤙🏻
I don’t want to sound stupid here or anything but what does the toaster oven at 155 overnite bring to the table ?
Bradley likes to rest overnight…. That is like asking a kid to wait for the day after Christmas to open their PRESENT! All jokes aside, is there a noticeable difference for 1 hrs vs 8 hr rest at 155 for tenderness and juiciness?