Help! - Last minute first brisket

Unknown · February 2006

My wife bought a 4 pound flat cut brisket. Plan on cooking it in 24 hours from now. What should it be doing? Mustard? Which rub? How long and at what temp and grate level pan or no pan? This would be my first one and as usual last minute info needed.[p]clueless in Hawaii,[p]Greg

Nature Boy · February 2006

Howdy Greg. I'd vote for skipping the mustard. Just a healthy dose of Cow Lick (or your favorite beef rub), and if you want some turb sugar, then 215-220 at the cooking level for 9 or 10 hours until it feels tender, then wrap tight in foil and rest in the cooler for a couple hours. Definitely a pan to create an indirect setup. Steady temps and ride 'er out! Even little flats come out good this way, but get it off as soon as it gives up tender to the poke![p]Just some idears.
Have fun!
Chris

WVU-Egg · February 2006

guava greg,
What a nice wife!! i wish my wife brought home a brisket.[p]I did my only brisket with cow lick as well and it came out great. But then again, I had 2 pork butts sitting above the brisket. I figured why waste the heat. Cook some pork as well.

Smoked Signals · February 2006

Nature Boy,
The ol'fork tender test ... if you can twist a fork (not all the way around either) in her she is done.
just about 45 degrees in either direction ... tender.[p]Good luck... I just bought a reduced meat at Wallyworld .. whole packer ... can't wait for the point to be done. MMM.... Maybe I'll make it tonight ... By the way its snowing here ... 2-4 inches ... hows the weather Hawaii?[p]Doug

Nature Boy · February 2006

Smoked Signals,
The weather in hawaii? Good question. I have no idea. Here in DC it is about 60 and rainy. Wish we had snow. Would have had about a foot and a half today if the rain was snow. Going camping next weekend up in the highlands of West Virginia, and we are counting on frigid temps and snow. Where the hell is winter anyways?[p]Have fun with the chunk-o-chest cook!
Chris

Unknown · February 2006

Nature Boy,[p]10 hours for 4 lbs.? Really?? Ok...you're the boss. Should I forget about meat temp then? I don't have a grid temp so how much at dome? I have it coming to room temp right now rubbed in Cowlick and extra turbo sugar. Just want to be sure about the temp. and time.[p]Aloha![p]Here in almost down to the 60's Hawaii! That's very cold for here.

JeffHughes · February 2006

guava greg,[p]It may take ten hours, eight almost for sure. Don't know why the little ones take so long....[p]With brisket it is a tenderness thing, not so much a temp thing. When a probe or a fork slides in and out easily, it's done(or at least ready for the cooler). This will be somewhere between 180 and 200...[p]Go about 250 dome...[p]If you happen to over or under cook the flat, just chop it and serve with a couple of good sauces....[p]I'm sure it will turn out fine...[p]Regards-Jeff

Nature Boy · February 2006

guava greg,
I cook smaller ones lower. Sometimes I even try and run at 215 grate level. That gives you plenty of time in the plateau without too much heat to dry that little puppy out.[p]If it is tender in 8, just give it some more time in the cooler...but if you can keep your temp from spiking, it could very well take 10 hours.
60's?? brrrrrr. hee.
Chris

Help! - Last minute first brisket

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