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Flat Brisket

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bburd
bburd Posts: 27
edited November -1 in EggHead Forum
I have a flat portion of a brisket, weighing in at just under 4 pounds. Should I follow the same methods as if it was a whole brisket...will it take as long? Thanks!
Barbara
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  • WessB
    WessB Posts: 6,937
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    BBurd,
    Follow the same guidllines, and the last one I did took about 8 hours at around 230° grid temp...I am no brisket expert but it came out great..the internal was around 185° but I didnt pull it untill I could twist a fork in it..let it rest for 15 minutes to whenever and cut across the grain..HTH[p]Wess
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  • BlueSmoke
    BlueSmoke Posts: 1,678
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    BBurd,[p]One problem you may encounter is the absence of fat, depending on how closely trimmed your flat is. A common competition "trick" is pin bacon strips (or side meat, or just plain pork fat) onto the top with toothpicks. (If you use bacon, it makes a dandy blt while you're waiting to slice the brisket.) When I've done this, I used a jacquard "tenderizer" to open channels for the rendered pork fat to flow into.[p]Ken
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