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!!!
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