Brisket Flat

Fouker187

In a moment of desperation I bought a flat because I couldn't find a Packer.  I was wondering if it cooks differently than a full Packer.  I have been using the Travis method for all my briskets to this point and didn't want to ruin a nice piece of meat.  Any suggestions on how to cook about a 6 pound Flat?

JohnInCarolina

I think you can use the Travis method on a flat as well. Then say a prayer, because it's a crapshoot.

Fouker187

Ouch.  That is what I was afraid of.

Eggcelsior

I do flats just fine. To me, a packer just means more meat and requires less attention. Travis method will work well. It's a big crutch since it is basically a braise.

Fouker187

Eggcelsior said:

I do flats just fine. To me, a packer just means more meat and requires less attention. Travis method will work well. It's a big crutch since it is basically a braise.

You think I should branch out a bit and try another method?

Eggcelsior

I'd stick with Travis for the flat. Branch out with a packer.

Fouker187

Thanks

Fouker187

So I finally pulled this puppy out the freezer.  I decided to make pastrami with it.  Brined for 6 days and smoked for 4 hrs.  It was amazing.  I didn't get pics because I was afraid it would be, to quote Charles Barkley, "turrble".  My wife is deployed and I had about 6 lbs of meat left over so I decided to take it into work.  It sounded like soft core porn while my coworkers were eating it.  I guess sometimes I can even surprise myself.  I will document the event the next time I make this one.

mfh

I cook costco flats all the time.  I smoke them 3-4 hours and then wrap them in Reynolds wrap with some juice or beer and put them back in for a couple hours.  They are not moist when they go in the wrap but are  fork tender when they come out.