1st Brisket Flat...need help

Que_n_Brew · November 2012

I am going to do my first brisket flat this weekend. I want to experiment with a flat before cooking a whole one. Plus I don't have a need for that much meat this weekend. I have never done one and I'm looking for suggestions on cooking time, type of wood, do you pan it at a certain temp (like a butt), ect. ect. I haven't purchased it yet. Therefore, I'm not including a weight. Don't assume I know anything...because I don't. Thanks in advance!!!

travisstrick · November 2012

Cook at 300 dome. Expect 1.5hr per pound. I like mesquite wood. Choose any rub you like, more is better than less.

Its that simple.

Post Script, Cooking a flat will in no way resemble cooking a whole packer. They are apples and grapes.

Que_n_Brew · November 2012

Thanks Travis. What internal temp am I looking for?

travisstrick · November 2012

195'ish. You are looking for a texture and tenderness, not temp. Start checking at 190, a thermo probe or fork should slide in like buttah when its done.

Dave in Florida · November 2012

First idea - http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1261145&catid=1#

Second idea - http://eggheadforum.com/discussion/1144099/gotta-love-when-a-brisket-flat-comes-out-right#latest

Both turned out very good for a flat.

Snausages01 · November 2012

I just did my first one two weeks ago and it was excellent. I used the Jack Daniels oak; it was the only oak I could find. I layered it throughout and then on top. I cooked at about 250 and 1.75 hours per pound for ~6.5 pounder. Pulled it off when it was tender (somewhere over 195).

I used this recipe with no mustard or injection:

1 cup coarse sea or kosher salt
¼ cup granulated garlic
¼ cup granulated onion
1/8 cup ground thyme
1/8 cup ground bay
1/8 cup black pepper
1/8 cup celery seed
1/8 cup Hungarian paprika
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

I'd probably use about half the amount of salt and use a finer grind on my next cook. I am not a big salt fan it found it a little over powering on the smaller end pieces; on the large pieces it was great.

SmokinDAWG82 · November 2012

275 - 300 Dome, cook to 195-200 IT, I like hickory or oak for brisket. Just doing a flat keep it simple. Be prepared for the stall. You can wrap it with some beef broth or not.

JayHawkEye · November 2012

Try to get the thickest flat you can find. The real thin ones don't cook anything like a "normal" brisket (and I find them easy to dry out). On the flipside, I've gotten some extra thick flats at Sam's that were like cooking a packer. And something to keep in mind when talking temps: Lower is slower, but not necessarily better.

Que_n_Brew · November 2012

Thanks for all the feedback.

DonWW · November 2012

B&Q, there are lots of threads for brisket with many different cooking methods and varieties. If you are just cooking a flat, buy the one that bends the most. It's a head start on a tender cut of meat.

Regardless of temp and time you ultimately decide on, the rule of thumb is "it's done when it's done." Travis is spot on - flats are different than whole briskets. And, flats are different than other flats. Once the internal temp hits around 190 - 195, start poking and twisting. Don't get nervous and pull it off early.

Personally, I love brisket that has a nice layer of mustard and rub on it. Creates a wonderful bark!

Have fun, and be sure to post a follow up pic or two. Would like to hear how it turns out.

Que_n_Brew · November 2012

Thanks Don! Will do.

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1st Brisket Flat...need help

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