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'Flat' Brisket
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Nicholas_Wetton
Posts: 98
Looking for some guidance on a 6.5lb flat I'm doing tomorrow. The guidance I am seeing here seems to relate to a packer. I haven't found a store selling packers, yet. I've had it in a beer/chipotle marinade since 10pm last night. I'm intending using indirect and around 200/225. What do you wonderful and expert Egg'ers suggest I do to ensure success? Thank you!
Bronxville, New York. XLBGE, MBGE
Comments
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I would do it Travis's old way. I think that approach is the best for a flat.Just a hack that makes some $hitty BBQ....
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You can go "traditional" and that's a crap-shoot but if you nail it then you won't forget or you can go with the "Travis method" for a much higher rate of success. Based on years of brisket flat adventures- if this is your first time out of the gate then search "Travis method" or "How I do it" here or with google and "big green egg" in the search function to get the process. Regardless, the enjoyment is with the cook-results are a bonus! This from one who has more misses than hits with the flats but always comes back for more!!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1Travis' old way..........good for flatsKeepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1Travis' old way..........good for flatsWe should have a flat throwdown someday so we can narrow down what the best method would be for one. I actually think butcher paper would come in handy for a flat.Just a hack that makes some $hitty BBQ....
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Really appreciate the input, thank you!! Will let you know how it goes.Bronxville, New York. XLBGE, MBGE
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@cazzy-YMMV- but in my world if you want to "cheat" for a "flat victory" then you have to go with the braise or equivalent. But It's been a while (years) since I have gone that route. I did hit the "holy grail" recently (if two years ago is recent (May '11)) with the flat cook and am too foolish to think I can't do it again-that's the fun with the brisket-anythimg else is a piece of cake! For the record, the "failures" are still quite tasty...Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I get flat that are about that size and do them about once a month. I do them at 265-280ish and they turn out pretty well most times. I have never tried the braise method since I am pretty happy with the results I get.
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