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Brisket flat

Car Wash MikeCar Wash Mike Posts: 11,244
edited 4:30AM in EggHead Forum
My dad calls me up and says cook me a brisket. Fine, love to. He brings me a flat. Any ideas on cooking time and temp and does it come out just as tender and juicy as a whole brisket.[p]Thanks,[p]CWM


  • CatCat Posts: 556
    Car Wash Mike,[p]The flat has less fat than the point, so it may not be quite as tender/juicy, but it Eggs up just fine. Is there a fat cap? If not lay some strips of cheap bacon on top.[p]I like a dome temp of 250. Figure 1.5 to 2 hours per pound, depending on thickness and this particular brisket's personality. It's done when you stick a fork in it and can't lift it up.[p]Cathy
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Cat, It does gave a fat cap but not a big. Since I'll be cooking a Mr. Toad's Pork loin right after that I'll have a few bacon strips to put on. [p]Thanks,[p]CWM
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