dz246 Posted June 27, 2022 Share Posted June 27, 2022 On 6/26/2022 at 3:25 PM, 01mxz800 said: looking at the Masterbuilt gravity charcoal grill/smoker I have a 1050. Been a good grill so far. Tops out at 700. Get about 5-6 hours out of a full hopper smoking at 250. 3 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted June 27, 2022 Share Posted June 27, 2022 (edited) After having to wait to load every load and getting stuck in 5 back ups on the highway some Little steaks, shish kabobs and sliced portobello shrooms and beer to relax....Rigid will know where I am stuck by the flag Edited June 27, 2022 by 01mxz800 2 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted June 27, 2022 Platinum Contributing Member Share Posted June 27, 2022 1 hour ago, 01mxz800 said: After having to wait to load every load and getting stuck in 5 back ups on the highway some Little steaks, shish kabobs and sliced portobello shrooms and beer to relax....Rigid will know where I am stuck by the flag Glad I took 104 back from Rochester today rather than the Thruway! Good old camping world.. Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted June 27, 2022 Share Posted June 27, 2022 7 minutes ago, Rigid1 said: Glad I took 104 back from Rochester today rather than the Thruway! Good old camping world.. 4 more back ups going to Binghamton didn't get down there until almost 2 a lot of road work in our area this year Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted July 2, 2022 Platinum Contributing Member Share Posted July 2, 2022 Brizkit flat or point? @Badger** Quote Link to comment Share on other sites More sharing options...
f7ben Posted July 2, 2022 Share Posted July 2, 2022 That’s a flat 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted July 2, 2022 Platinum Contributing Member Share Posted July 2, 2022 Just now, f7ben said: That’s a flat Thanks Ben! Quote Link to comment Share on other sites More sharing options...
f7ben Posted July 2, 2022 Share Posted July 2, 2022 18 minutes ago, Rigid1 said: Thanks Ben! You can see where the point was trimmed off if you are questioning in the future. 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted July 2, 2022 Platinum Contributing Member Share Posted July 2, 2022 12 minutes ago, f7ben said: You can see where the point was trimmed off if you are questioning in the future. Thanks! Going to smoke it on the 4th, never done beef before, usually do butts and ribs, pork loin. So pop'n the cherry..haha Quote Link to comment Share on other sites More sharing options...
f7ben Posted July 2, 2022 Share Posted July 2, 2022 7 minutes ago, Rigid1 said: Thanks! Going to smoke it on the 4th, never done beef before, usually do butts and ribs, pork loin. So pop'n the cherry..haha Brisket is the hardest cook there is. I’d suggest 210f for 12-16hrs or until done. You want it to hit about 200f. The key is to not dry it out. 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted July 3, 2022 Share Posted July 3, 2022 (edited) Flats are really tough to cook. Not much marbling so easy to dry out. I'd smoke it till 170 internal, pan it or wrap it with some beef broth and finish it around 200. Edited July 3, 2022 by dz246 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted July 3, 2022 Share Posted July 3, 2022 (edited) Just now, dz246 said: ... Edited July 3, 2022 by dz246 Quote Link to comment Share on other sites More sharing options...
f7ben Posted July 3, 2022 Share Posted July 3, 2022 3 minutes ago, dz246 said: Flats are really tough to cook. Not much marbling so easy to dry out. I'd smoke it till 170 internal, pan it or wrap it with some beef broth and finish it around 200. Trimming and leaving enough fat cap is key. Letting the fat tender over the meat and using very low and slow temp. 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted July 3, 2022 Platinum Contributing Member Share Posted July 3, 2022 11 hours ago, dz246 said: Flats are really tough to cook. Not much marbling so easy to dry out. I'd smoke it till 170 internal, pan it or wrap it with some beef broth and finish it around 200. Agree, mine were always too dry so I started wrapping after 6-7 hours a while ago. I like a crisp bark though so I put them back on for the last hour. Hard to find the balance. I just bought this flat yesterday. Just turned the smoker on. Having my mom over for ribs. Celebrating my son receiving his diploma on Thursday. 2 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted July 3, 2022 Platinum Contributing Member Share Posted July 3, 2022 6 minutes ago, Blackstar said: Agree, mine were always too dry so I started wrapping after 6-7 hours a while ago. I like a crisp bark though so I put them back on for the last hour. Hard to find the balance. I just bought this flat yesterday. Just turned the smoker on. Having my mom over for ribs. Celebrating my son receiving his diploma on Thursday. Sounds like a great day and Congrats to your son! 👍🏼🌞 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted July 3, 2022 Platinum Contributing Member Share Posted July 3, 2022 11 hours ago, f7ben said: Trimming and leaving enough fat cap is key. Letting the fat tender over the meat and using very low and slow temp. I've tried watching some videos on trimming brisket. Its tempting to trim way more than is necessary. And sometimes its already trimmed thin when you buy. Quote Link to comment Share on other sites More sharing options...
Badger** Posted July 4, 2022 Share Posted July 4, 2022 Up at the lake Rigid, Ben nailed it. Not much for service up here. On 7/2/2022 at 6:43 PM, Rigid1 said: Thanks! Going to smoke it on the 4th, never done beef before, usually do butts and ribs, pork loin. So pop'n the cherry..haha 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted July 4, 2022 Platinum Contributing Member Share Posted July 4, 2022 On 7/2/2022 at 7:52 PM, f7ben said: Brisket is the hardest cook there is. I’d suggest 210f for 12-16hrs or until done. You want it to hit about 200f. The key is to not dry it out. Well I got it on, going to kinda follow this recipe..🤞🤞🤞 https://tasteofartisan.com/smoked-brisket-flat/ 2 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted July 4, 2022 Share Posted July 4, 2022 Damn I feel lame this weekend, only hots and burgers 3 Quote Link to comment Share on other sites More sharing options...
dz246 Posted July 4, 2022 Share Posted July 4, 2022 1 hour ago, 01mxz800 said: Damn I feel lame this weekend, only hots and burgers Nothing wrong with a grilled burger I didn't cook anything this weekend.... Quote Link to comment Share on other sites More sharing options...
f7ben Posted July 4, 2022 Share Posted July 4, 2022 (edited) 6 hours ago, Rigid1 said: Well I got it on, going to kinda follow this recipe..🤞🤞🤞 https://tasteofartisan.com/smoked-brisket-flat/ There are certain two camps on time and temps for Brisket ....my best results ever resulted from a 20 hour cook and temps in the 210-215 range. That was a whole packer though so slightly different. Edited July 4, 2022 by f7ben Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted July 4, 2022 Platinum Contributing Member Share Posted July 4, 2022 Costco Choice Strips done on my Blackstone…turned out great.👍🏼 2 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Steve753 Posted July 5, 2022 Platinum Contributing Member Share Posted July 5, 2022 8 minutes ago, Jimmy Snacks said: Costco Choice Strips done on my Blackstone…turned out great.👍🏼 That sure looks good. Did you marinate them? I've always found Costco meat doesn't have much natural flavor. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted July 5, 2022 Platinum Contributing Member Share Posted July 5, 2022 7 minutes ago, Steve753 said: That sure looks good. Did you marinate them? I've always found Costco meat doesn't have much natural flavor. Thanks and no marinade…hit them with the garlic, salt, pepper mix and cranked the heat to get a nice crust and then finished them on medium heat. 3 Quote Link to comment Share on other sites More sharing options...
ckf Posted July 5, 2022 Author Share Posted July 5, 2022 2 hours ago, 01mxz800 said: Damn I feel lame this weekend, only hots and burgers We did a 10lb pork butt yesterday. It was very good. The sweet corn was delicious too! 2 Quote Link to comment Share on other sites More sharing options...
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