Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

How long for a brisket flat? (Purchased by the wife)

My wife, thinking that she was doing a good thing, picked up a 3 lb brisket flat today at Publix and asked me to egg it on Sunday. I have only done brisket once, a very long time ago. Hoping to get some tips, I have turned to the forum. Planing on doing it low and slow, say maybe around 230 or so, how long should I expect it to cook?
If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart


  • GrillmagicGrillmagic Posts: 1,471
    I will be following this post
    Dimondale, Michigan XL BGE
  • CAT SellerCAT Seller Posts: 205
    Me too.
    If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
  • ShiffShiff Posts: 1,566
    A flat of that size should be done using Travis's method.  Sorry I can't provide a pointer to the discussion, but I'm sure someone will chime in here with it.  If not, try doing a search for Travis Brisket.
    Large BGE
    Barry, Lancaster, PA
  • njlnjl Posts: 859
    That's tiny.  Even 7lb flats are tricky (i.e. difficult to not have dry out).
  • TonyATonyA Posts: 567
    Cat, you've got a very small and potentially lean piece of meat. I'd walk it up very slowly to 140-150. Hoping you have good color on the bark, I'd then wrap it with some kind of beef marinade and some butter (prefer clarified butter but whatever). I'd then bump the temp up to 300 and being the brisket up to 200. I'd let it sit in that foil for no less than a couple hours. When you open it up pour the liquid into a pot and warm it. Not boiling. Dip the slices into the liquid as you plate them. Don't hesitate to use more marinade and butter in the pot if what's in the foil isn't sufficient. But do use what's in the foil.
  • travisstricktravisstrick Posts: 4,901
    1.5 hours total. Maybe.
    Be careful, man! I've got a beverage here.
  • CAT SellerCAT Seller Posts: 205
    Thanks Tony and Travis, I know it is small,but I got to go through the motions since the wife purchased it for me.
    If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
  • njlnjl Posts: 859
    If you have a grinder, I hear brisket burgers are awesome.
  • TonyATonyA Posts: 567
    I hear you.. Good luck, let us know how it goes.
Sign In or Register to comment.
Click here for Forum Use Guidelines.