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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

brisket flat

BajaTom
BajaTom Posts: 1,269
edited November -0001 in EggHead Forum
Is the cook time and temp the same for a brisket flat vs a whole brisket?
· Share on FacebookShare on Twitter

Comments

  • Unknown
    Unknown
    Bajatom,[p]Flats will cook a lot faster... They will also dry out a lot faster...
    · Share on FacebookShare on Twitter
  • Smoked Signals
    Smoked Signals Posts: 505
    Bajatom,
    If it was store trimmed and does not have any fat on it. Try laying some thick sliced bacon across the top of your brisket during cooking. (On top of any rub you have)[p]Doug

    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 33,685
    Smoked Signals,
    ive never tried one of those trimmed briskets before, have bought the full packer before but have been leary of the trimmed super market ones. i wonder how they would be with a small cheap picnic sitting on them or sightly higher
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • Charles in SC
    Charles in SC Posts: 142
    Bajatom,
    I have been cooking flats with the fat untrimmed, fat side down and like the results. This allows you to put rub on the lean side and have that nice bark that you do not develop with the fat up.
    · Share on FacebookShare on Twitter
  • Smoked Signals
    Smoked Signals Posts: 505
    fishlessman,
    That works just as good as bacon ... pork drippin's .....
    mmmmmmm
    · Share on FacebookShare on Twitter
  • Smokin Joe
    Smokin Joe Posts: 441
    fishlessman,
    Butt or butts over brisket is a great combination. I can get tricky getting them to finish close to each other. I generally put the butts on a few hours (grill extender)before the brisket (grill level - drip pan laying on the inverted plate setter). That's a sure fire way t keep the brisket moist. When I do this I put the brisket fat side down. I kind of like it better that way. The bottom of the brisket stays very moist too. Joe
    · Share on FacebookShare on Twitter

Categories