First brisket-- help is both needed and appreciated

Larrymac

Well brisket flat about 5.5#
Thought I should keep it simple.
Will try to maintain 275 temp.
Cooking indirect with plate setter.


Do I need to inject -- if so with what and when?
Should I have a foil pan under the brisket to collect drippings or should there be beef broth and/or beer in the pan?

What temp do you foil?
What temp do you FTC?
How long do you( can you ) FTC?
How long would you anticipate it would take to cook this 5.5 # flat?
Thanks for any advice!

Foghorn

I'll give you what I think are majority answers around here.

Injecting is not bad but most of us don't do it. Might be a good thing to do with a flat.
Most don't foil a brisket, but if you do it, wait until at least a meat temp of 160.
It will be done somewhere between 195 and 205. But it is when a temp probe or toothpick slides in easily that you declare it done.
You can FTC for 6 hours without any concerns. It can take anywhere from 0.5 to 2 hours per pound. If you cook around 275 you can guesstimate 1 to 1.5 hours per pound.

Dave in Florida

Best flat I have ever done.

http://eggheadforum.com/discussion/1141803/i-might-be-catching-on-to-this-cooking-brisket-flats#latest

They are so hit and miss.

Black_Badger

For a flat I highly recommend the Travis method.

Larrymac

Travis method?

Black_Badger

Well worth a bookmark and a try:

http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

Larrymac

Thanks for the help guys

Larrymac

Turned out Great although we ate several hours later than expected as grandson had a little accident --Fell and hit his head and has a nicel Goose egg but evidently should be fine.
But we ate later than expected. Tasty And much more tender than I ever expected. So for the first brisket I would say it was a success and thanks for all your advice.

bbqlearner

Looks great! How did you do it?