Brisket Flat on the Small

R2Egg2Q · March 4

My mother-in-law bought me a 7.94 lb brisket flat as a thanks for all of the cooking I do for her. I don't particularly care for cooking flats as I've had much better success cooking whole packers. Beggars can't be choosers and I figured I was up for the challenge.

I decided with all of the interest in SBGEs lately that I'd cook it on my Small. I got it loaded up pretty high with Wicked Good and some oak & cherry chunks:

Got the Egg stabilized around 200-210 and draped the flat over an inverted foil wrapped metal bowl to get it to fit (it was almost 16" in length at its longest point). Folded a little foil under the ends to protect them from the direct heat coming through the edges of the Woo:

Checked to make sure the dome thermo didn't skewer the meat:

It helps that the thermo is pulled out a bit by putting the clip on the outside of the dome:

40 minutes in the temp looked pretty much where I wanted it (low to get more smoke):

I opened the vents just a slight bit more and took a nap. 2 1/2 hrs into the cook I opened up the vents & let the Egg get up in the 320-340 range. About 4 hrs into the cook it had shrunk enough that I could give my wife a nice clean bowl back to her. Hmm, a little less bark than I was hoping for. In hindsight I was a little light on rub:

An hour or so later, I decided to foil this one and after another couple of hours it was probing nicely. 3 hrs rest in FTC I was ready to slice this:

I was happy with the smoke ring. It felt pretty tender:

Gave it a one handed pull test and it pulled apart easily:

Ultimately, it was good but not quite as moist as the flats I get off of a packer. The little bit of point meat on this brisket was excellent and just enough to make me wish I had some more point. Thanks for looking.

MrCookingNurse · March 4

Man that makes me wanna eat!!!

SMITTYtheSMOKER · March 4

That's a rather large flat there John. Nice smoke ring.

R2Egg2Q · March 4

SMITTYtheSMOKER said:
That's a rather large flat there John. Nice smoke ring.

Thanks Smitty! I sent a pic of that flat on the Small to my buddy and he said I needed a Med Egg for it & suggested I contact you.
;)

Solson005 · March 4

Flats are all I usually make due to cost / availability. That looks great and shows us small owners another great cook to try out! =D>

Chubbs · March 4

Great write up. Thanks for posting

caliking · March 4

Thanks for the report. Still working on doing brisket right, so I figured I would try some small flats to practice. Now I have a benchmark to shoot for!

R2Egg2Q · March 4

Thanks guys!

Oh, I forgot a couple of details on the cook & set up that may or may not be of interest. I didn't inject the brisket, didn't use my Stoker, used my High-Que grate, and didn't add any more lump or need to stir it. Here's what I had left in lump after pulling off the meat:

lousubcap · March 4

Great results and very creative with the SBGE!

Griffin · March 4

Beautiful. Nice smoke ring. Got me wanting to do a brisket again.

Central_Bama_Egger · March 4

I have GOT to do one of these!!!

tjv · March 4

for those who do flats, that's a perfect example of what size and kind of flat to buy, big with some point running along it.....I'd load up plenty on the plate with that one.....very nice.

t

Dyal_SC · March 4

Looks tastilicious! :D

SmokeyPitt · March 4

That looks great! I really like the idea using the inverted bowl to drape it over to get it "egg shaped" :).

FearlessTheEggNoob · March 5

You did that brisket on a small? Nice.

That settles the mini vs small debate for me.

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Brisket Flat on the Small

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