'Flat' Brisket

Nicholas_Wetton

Looking for some guidance on a 6.5lb flat I'm doing tomorrow. The guidance I am seeing here seems to relate to a packer. I haven't found a store selling packers, yet. I've had it in a beer/chipotle marinade since 10pm last night. I'm intending using indirect and around 200/225. What do you wonderful and expert Egg'ers suggest I do to ensure success? Thank you!

cazzy

I would do it Travis's old way. I think that approach is the best for a flat.

lousubcap

You can go "traditional" and that's a crap-shoot but if you nail it then you won't forget or you can go with the "Travis method" for a much higher rate of success. Based on years of brisket flat adventures- if this is your first time out of the gate then search "Travis method" or "How I do it" here or with google and "big green egg" in the search function to get the process. Regardless, the enjoyment is with the cook-results are a bonus!  This from one who has more misses than hits with the flats but always comes back for more!!

The Cen-Tex Smoker

http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

Travis' old way..........good for flats

cazzy

The Cen-Tex Smoker said:

http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

Travis' old way..........good for flats

Thanks for posting the link cen.  

We should have a flat throwdown someday so we can narrow down what the best method would be for one.  I actually think butcher paper would come in handy for a flat.

Nicholas_Wetton

Really appreciate the input, thank you!! Will let you know how it goes.

lousubcap

@cazzy-YMMV- but in my world if you want to "cheat" for a "flat victory"  then you have to go with the braise or equivalent. But It's been a while (years) since I have gone that route. I did hit the "holy grail" recently (if two years ago is recent (May '11)) with the flat cook and am too foolish to think I can't do it again-that's the fun with the brisket-anythimg else is a piece of cake!  For the record, the "failures" are still quite tasty...

GA_Dawgs

I get flat that are about that size and do them about once a month. I do them at 265-280ish and they turn out pretty well most times. I have never tried the braise method since I am pretty happy with the results I get.