Brisket flat

Unknown

I've got a 2 lb. brisket flat and need to know the best way to cook it in my large egg. Help and Thanks!!!

Citizen Q

MK,
Whassa matta, dontcha like BBQ? You might wanna cut a little slit in the side of a 10 lb Boston Butt and stuff that tiny little brisket inside.[p]Seriously though, man, that's a tough one. 2 lbs is little, I try to not go any smaller than 12. You're gonna want to give it a nice light coat of your favorite rub and set it in a 210 degree Egg with mesquite and hickory chips, indirect for about 10-12 hours til you get 190 internal temp. You should cover it with either bacon or fresh beef suet if you can get any at the meat counter to keep it from drying out too much. You might even want to wrap it up in foil after 3 or 4 hours too.[p]WHile it's on the cooker, pick up a nice fresh bag of potato rolls for BBQ sandwiches. Take 2 rolls out of the bag and freeze the rest so they don't go stale.[p]Cheers,
C~Q

Nature Boy

MK,
I did a 'speriment once and cooked a 3 pound flat at 215 (cooking level) for 10 hours. It never passed 172 but gave up tender. Even with very little fat, and no wrapping, it was very good.
Cheers
CHris

mad max beyond eggdome

MK,
i've done a number of small flats. ..i prefer the shorter oklahoma 5 hour method for this. ...night before cooking, coat the brisket heavily with sugar (white or torbinado, doesn't matter). .. .next morning, rub the brisket with your rub of choice. ..set your egg at 250 dome temp with grid on inverted plate setter, and some wood of your choice for smoke. . .. smoke the brisket for 2 hours, then wrap it tightly in heavy duty aluminum foil. . .put back in the egg for a couple of more hours (for a two pound brisket an hour and half to 2 hours will probably be sufficient). . pull it when the temps hit 200 internal). ..leave it tightly wrapped in the foil and a towel in a cooler for another hour or so. ..it will be plenty tender, and you'll have a bonus. ..the juices that collect in the foil are fantastic. . .you can serve them directly on the brisket or use them to make a nice bbq sauce. ..

Marvin

mad max beyond eggdome,
What's the purpose of the sugar?

JPF

I am wondering how much of the sugar remains after the cook is finished? Being diabetic and not wanting much sugar in my diet is the reason I ask. I would think that most would burn away even with the torbinado lasting at higher temps. But would like the opinion of others on this subject? Thanks JPF

Charles in SC

Marvin,
Sugar makes it sweet.

Marvin

Charles in SC,
I figured that one out, but is it substantially sweeter than just using a standard rub conatining sugar?

mad max beyond eggdome

JPF,
my daughter has diabetes (type 1), so i'm concious of the amount of sugar. ..but when used like this, i think most of it burns off, and if you tried to figure out how much of it is in a few slices, i'd think it would be pretty minimal. .. and remember, its not just the sugar anymore but the total carb intake that counts, and the more brisket (protein) you eat, the less taters/rice/bread you are likely to eat. .. so in the long run, you are doing better IMHO. ..

mad max beyond eggdome

Marvin,
more than a sweetner, my understanding is that the sugar also helps break down and tenderize the meat.. . i may be off here, but that's what i've been told. .. .its interesting though, sugar it up good at night and when you unwrap it the next morning, there is no sugar in sight. ...

JPF

mad max beyond eggdome,
Yeah thanks Max that's the way I am a thinking too. I gotta try the overnite in the fridge with the sugar on before the cook soon. No problem around here with the sides, I quit making too many of them anymore since starting to egg. They just went to waste! Couldn't stop stuffing the meat in my mouth to try any of them! Thanks Jon