I've a Flat/Butt - Pensacola Fishing Forum

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Old 11-06-2016, 07:02 PM   #1
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Default I've a Flat/Butt

Time to finally christen our new smoker, a Camp Chef Smoke Vault 24".
I've a 5.4# brisket flat and a 8.5# Boston Butt in the fridge, all rubbed down and ready for an early start in the AM.

And here we go...

Plan on smoking these low and slow at 225'



Butt RUB
1C Brown Sugar
1C Paprika
1/2C Seasoned salt
1/4C Cajun mix
2T each Garlic and Onion powder

Rub butt, coat with mustard and rub again, plastic wrap, refrigerate and rub again before going in the smoker.





Brisket Rub
Take one cup of the above rub and add 1/8C ground Black Pepper
Rub liberally and plastic wrap, refrigerate and then straight to the smoker in the AM.



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Old 11-06-2016, 07:07 PM   #2
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Yep yep! I'm patiently waiting for more pics! Looking good ! What wood you using? You may ruin my diet this week, between you and gk, a turkey Sammy ain't gonna do it this week
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Old 11-06-2016, 07:15 PM   #3
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I'm using Hickory chunks, no water in the pan and plan on cooking at 225'.

Halo, I've a question for you.
When I got the Flat out of the cryovac, I found it had indeed been butchered.
An angling cut about 2.5" inches deep, penetrating about a 3rd of the thickness of the flat.

"How may this affect cooking time"
"Should I trim the cut?"
"Approx how long should the flat take at 225'?

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Old 11-06-2016, 07:42 PM   #4
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may speed it up a tad but nothing to worry about, and far as time goes ,are you going normal smoke till probes like butta or to 165 ish and then using Texas crutch till it probes like butta? I prefer the crutch method using a disposable pan to get more of the liquor of the gods( au jus), though bark does get a little soggy this way. Prob an hour to 1 1/2 using crutch. 2 aprox just straight smoking per pd. It all depends on how good a cut of meat it is. probes like butta is the mantra for brisket not falls apart is my opinion, but everyone's taste is different.
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Old 11-06-2016, 08:13 PM   #5
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I was gonna pan and crutch it.
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Old 11-06-2016, 08:19 PM   #6
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Quote:
Originally Posted by ChileRelleno View Post
I was gonna pan and crutch it.
Can i come swimming in the pan? Swear I'll wear clothes! Haah
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Old 11-06-2016, 08:45 PM   #7
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That or make some Pinto beans and let the juices drip into them.
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Old 11-06-2016, 11:00 PM   #8
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I'm betting that it's going to be gooood !
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Old 11-06-2016, 11:04 PM   #9
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Quote:
Originally Posted by halo1 View Post
Can i come swimming in the pan? Swear I'll wear clothes! Haah
That is a bad mental image
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Old 11-07-2016, 02:00 AM   #10
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Halo,
I finally get to try the pickled onions on some Pulled Pork sammiches... OH Yeah!
Maybe I'll make some slaw with'em too.
Gotta have slaw with BBQ.
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