Brisket Flat Advice

Larrymac · July 2014

First one tomorrow in LBGE

Fat cap-- up or down
Rub on night before or minutes before?
Rub on both sides including fat cap?
Inject? If so the night before or minutes before ?
Can it be done at 275?

lousubcap · July 2014

Search for the "How I do it" by Travis method-the original thread is close by. His recipe calls for a packer but word has it that it is just what a flat needs. Takes all the challenges out of trying to hit an extra base hit. FWIW-

Crispix49 · July 2014

Larrymac said:

First one tomorrow in LBGE Fat cap-- up or down Rub on night before or minutes before? Rub on both sides including fat cap? Inject? If so the night before or minutes before ? Can it be done at 275?

You may already have her on, but I don't think it makes a difference if fact cap is up or down or its rubbed the night before or right before. I have never injected a brisket; 250-300 should be fine. I did a flat at 300 that was very good.

tjv · July 2014

best to have flat at least 6 or so pounds,

- I do fat cap down. trim fat cap to 1/8+" or so thick

- I rub before putting on the cooker, wet with Worcestershire prior to rub. rub to early and salt in rub can screw with the meat's liquid content.

- I put rub on the fat cap, just not much

- 275 might be a little high, 235 - 250 mo' betta

- foil if looking like it's drying out, if foil, somewhere in the stall or coming out of stall

- put in cooler to mellow for about one hour, longer and the flat can dry out.

- slice right at serving, slice against the grain in 1/4 or so thickness

t

Brisket Flat Advice

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