First Brisket Flat

fence0407

Got a 4.5# choice flat from Costco (I know, I know, I should have bought a packer - all I could find). Need to have it ready to carve at 12:30pm tomorrow. It has salt, pepper and cowlick rub on it. Planning on grid temp of 230 degrees.

I've looked at many different posts on here and watched a number of YouTube videos. Any thoughts on when it should go on? I'd like to FTC for at least 1 hour. 

Will be posting pics as the cook happens. 

Thanks!

NPHuskerFL

Midnight. 30-45 minutes to get egg to temp and then figure 7-8.5 hrs (rougly) + you stated you want 1 hr. FTC. If done early can always leave FTC longer with NP.

fence0407

Thanks @NPHuskerFL! I have the in-laws coming over and am wanting to get this right. (Maybe I should have done something I've cooked before  :-S )

NPHuskerFL

@fence0407‌... Nope! You got this! + I'm gonna be nursing bottles doing an overnight myself. And + you've got forum support @The Cen-Tex Smoker‌ @cazzy‌ @hapster‌ etc are always nearby in 3,2....

Jeremiah

Oh hell..., What about me??!

@fence0407‌, here was a thread about my own adventure of a brisket flat:
http://eggheadforum.com/discussion/1162725/4-5lb-brisket-flat/p1

Good luck!

fence0407

@NPHuskerFL I wouldn't know what to do without this crazy forum! The people on here are great. I just poured my first glass of wine - I'm marinating at room temp in preparation for this cook.

@Jeremiah I saw this thread earlier! Looks like you did a great job. How long was your total time? 

cazzy

Jeremiah said:

Oh hell..., What about me??!

@fence0407‌, here was a thread about myasthenia adventure of a brisket flat:
http://eggheadforum.com/discussion/1162725/4-5lb-brisket-flat/p1

Good luck!

I see that dbag cazzy guy was posting in your thread. I swear that damn guy can't keep his mouth shut!! :P

Jeremiah

Plus one in the wine. Cheap sutter home Cabernet Sauvignon. As for the times I believe it took close to 8 hrs. But as everyone as already said, they're all different. What time are you putting it on??

fence0407

Cheap cabernet from Costco here as well. I think I'm going to get the egg fired up around midnight thirty and dial in 230 on the cyberq. I figure brisket on by 1-1:30am should allow enough time for FTC.

Jeremiah

Just outta curiosity, are you planning on a water pan?

fence0407

I normally (for butts) put a drip pan and put water or apple juice in it. Only enough to cover the bottom, but not filled up. I'm going to try foil balls this time to raise the drip pan a little so the drippings don't burn. Hadn't planned to add any water unless.....??

Jeremiah

Be my experiment! Don't do one! I'm curious on the bark/moisture without it.

fence0407

Deal! How'd the bark turn out with the water pan? I'm guessing I'll need to take the brisket off when it hits 160 and foil until 200 IT/Buttah, correct?

cazzy

I know where Jeremiah is leading this road. I have done a water pan and no water pan and it makes no difference on the bark. Your cook with S&P didn't develop a good bark because you didn't use enough rub. If I ever cook a flat, I would probably cook at 225 so the bark has time to develop, then I would turn up the heat when I wrap.

fence0407

Thanks @cazzy - so for a small 4.5 flat that I have, should I go for 225 grid and then bump to ?? after foiling at 160? I put on a lot of rub, so hopefully that will help the bark. 

cazzy

What is in your rub?  That's what I would do...I want to extend the cook on a small cut like that so the meat has time to develop a bark.  

When are you putting it on and when is the bell ringing for eats?

When you're using a rub with no sugar, you have to give it to develop a natural bark.  Sugar based rubs caramelize and speed up the process.

fence0407

Rub consists of salt/pepper and DP Cowlick. 12:30 Sunday is carving time so I was thinking brisket on by 1am?

Jeremiah

From what I've read it's the sugar in the rub that develops the bark. But I still think the water pan is unnecessary.--but have yet to try. Hey I'm only two briskets in though.Problem is @fence0407‌ already said he's already rubbed with cowlick, so if he water pans or not it won't help me.

Jeremiah

Are you planning on foiling?

fence0407

Planned to foil when it hit 160 IT. Although, I might be sleeping when that happens...

Jeremiah

Keep us posted. I'm about to pass out myself. I'll check back in in the am. Good luck!

cazzy

Jeremiah said:

From what I've read it's the sugar in the rub that develops the bark. But I still think the water pan is unnecessary.--but have yet to try. Hey I'm only two briskets in though.Problem is @fence0407‌ already said he's already rubbed with cowlick, so if he water pans or not it won't help me.

Sugar helps make a bark, but it's not the only way to make a bark.  

No sugar, just S&P:

The water pan isn't necessary for the most part, but it does add more moisture to the cook which is why I would suggest for a flat that is susceptible to drying out.  I added a water pan to my last packer cook to see if the extra humidity would help the smoke ring.  Still developed a fabulous bark, but it didn't give me a smoke ring.

Jeremiah

@cazzy is the bark master. ^:)^ ^:)^ ^:)^

DMW

@cazzy OK if I print that out and sleep with it tonight?

cazzy

Jeremiah said:

@cazzy is the bark master. ^:)^ ^:)^ ^:)^

Smartass! :P

cazzy

DMW said:

@cazzy OK if I print that out and sleep with it tonight?

Of course!

NPHuskerFL

@fence0407‌...why HDAF at 160℉?

travisstrick

Cazzy doesn't know ****. Boil it!

fence0407

@cazzy holy bark!! 

@DMW I'll be doing the same...

@NPHuskerFL - I thought that's what you were supposed to do? I've seen a lot of posts that say they wrap at 160 until 200 IT/Butta?

grege345

Nice to see you starting early. 2 hour FTC is way better than bumping temps, no FTC and playin beat the clock and ending up with bbq take out.

Ladeback69

OK, what does FTC mean?