Small brisket flats in the 2-3 pound range are pretty easy to find and are fun to play around with.
One thing I like to do is take advantage of the natural leanness of the flat and use it to make some killer beef jerky!
When you make jerky from a brisket flat you need to completely trim the fat cap. Fat and Jerky are not a good combination.
Slice the flat, against the grain, into 1/4 inch slices. You can freestyle the slicing or use a jerky board.
Once the brisket is sliced place it in a large bowl so it can be mixed with the jerky seasoning.
My Brisket Jerky Seasoning Mix
- 3 Tablespoons brown sugar
- 1 Tablespoon Morton Tenderquick
- 1 Tablespoon chipotle powder
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
This was enough seasoning for two pounds of sliced brisket flat.
Mix the seasoning and brisket thoroughly and place in the refrigerator overnight to allow the cure to penetrate.
The next day place the seasoned brisket strips on a wire rack and proceed to dehydrate.
I dehydrate jerky by placing the tray in a 170F oven with the door cracked open by a wooden spoon.
This is also a great job for an electric smoker. You can also use a standard food dehydrator.
My method of using a 170F oven gets the jerky done in about 6 hours.
This stuff is beefy, sweet and spicy. The smoke flavor from the chipotle is a nice touch.
If you find yourself with an extra brisket flat on your hands you ought to give this a try!