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.

Brisket Flat Question

Mthomp13Mthomp13 Posts: 24
edited September 2012 in EggHead Forum
I know this is not the perfect kind of Brisket. However, I have a 7 lb brisket flat in the fridge that has rub on it ready to be smoked. I have never done a brisket before and now my wife has informed me that we have a group of people coming over for dinner tomorrow night. I have read different post talking about brisket but they are for a whole brisket. I was going to smoke it at 250 - 275 at the dome to an internal temperature of 195 - 205. I know cook to temperature not to time but  was wondering if 2 hours per pound was close guess so I can judge when to put it on tonight. Also the brisket does not have much of a fat cap if that makes a difference. Let me know if I am in the ballpark. Thanks for the help.

Matt 

Comments

  • at 275 2hrs per lb is a little high. I would say 1.25-1.5 max. I highly recommend cooking it at 275+ on the dome. I've been doing mine in an hour+ per lb and they are so much better since I have moved that way. 

    having a good fat cap is better than not. can you actually see the meat on both sides of the brisket or is there a think layer of fat covering one side?

    If there is no fat cap, it's going to be difficult to keep moist.  
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • I can see meat on both sides. The fat cap is very small. Thanks for the help. I said I can always chop it and cover with BBQ sauce.
  • nolaeggheadnolaegghead Posts: 26,385
    A small flat with very little fat can end up very dry.  A good alternative is travis's method or maybe even braising it.

    http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • I have been thinking about that way. I still have some time to decide.
  • Solson005Solson005 Posts: 1,911
    I did a flat a couple weeks ago and it turned out really good. It may not be "traditional" with the use of foil but it stayed juicy and had great flavor! Take a look and see if some of what we did could help. 


    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • nolaeggheadnolaegghead Posts: 26,385
    Solson005 said:
    I did a flat a couple weeks ago and it turned out really good. It may not be "traditional" with the use of foil but it stayed juicy and had great flavor! Take a look and see if some of what we did could help. 


    That looks good!  Yet another option.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Travis's way is a guaranteed home run for moistness and good flavor for any brisket, but especially for leaner flats. Can't screw it up
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • jjmillsjjmills Posts: 117
    what is travis's way?
     LG. BGE  Straight up Cheese head from Little Chute, WI
  • 1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • lousubcaplousubcap Posts: 16,524
    Should you decide to not go with Travis's method, another way to induce some fat is to layer the least fat (usually obvious but perhaps not in this case) side with bacon.  Once the bacon gets totally crunched up you can remove and save it.  Chop it up and use in ABT's.  I cook flats about once a month (can't find packers) and use the bacon trick on the non fat side.  Seems to help-although for the record I have many more singles than home-runs. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • njlnjl Posts: 871
    A few of us have done a modified version of the "Travis method" and been happy with the results.

    http://eggheadforum.com/discussion/comment/1214947/
  • I ended up smoking the brisket for 4 hours and then put it in a pan like "Travis Method" to finish it off. Turned out very moist and good. Sorry didn't get a lot of pics. Thanks to everyone for all the tips and advice.
  • Mthomp13 said:
    I ended up smoking the brisket for 4 hours and then put it in a pan like "Travis Method" to finish it off. Turned out very moist and good. Sorry didn't get a lot of pics. Thanks to everyone for all the tips and advice.

    I think that was the perfect play. glad it worked out
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
Sign In or Register to comment.
Click here for Forum Use Guidelines.