I'm doing this 2.5 lb Brisket Flat. I know, I am crazy. PICTURES!!!

porta

Went to Sam's and bought a small flat. I've had good luck in the past w/ whole packers but, I figured I would give it a shot. It's my day off so what the hell. I'm on a diet so buying a packer would be a disaster (for my belly). I know it's going to be difficult to keep the moisture in, it has some good looking fat on it and I will spray or mop to attempt to keep it moist. Anyways, here's some pictures. Plan on going 260 til it's done (I have no idea how long that will be)

I love this grate! Cut my light time from 30+ minutes to ready to cook in 10!

260 ish... Ready to Go!!!

Will keep ya'll posted

tjv

if you have a way to inject with beef broth, might be better than mopping and such.  If it comes out on the dry side, chop and add sauce.....

t

TexanOfTheNorth

Hope it turns out okay for you. I would have ground it and made 4 nice burgers with it. 

Griffin

Good luck with it. You can do it.

bbqlearner

Let us know how this turns out.

Jeremiah

I've been tempted to do a really small one too. Should be interesting. Maybe a longer crutch with foil and beef broth/ coffee/ something? --Would help the dryness.?

porta

It's crawling along right now, 150ish i.t. Turned it fat-side up. Hoping the nice fatty side will keep the rest lubed up for the rest of the cook

porta

5 hours... 170 I.T.

nolaegghead

You are CRAZY 47.2% of the time!

porta

@nolaegghead - "I once cooked a 2.5lb Brisket Flat on the BGE and I totally nailed it, 13% of the time" - Abraham Lincoln

porta

****Update**** I noticed this little sucker trying to dry up on me. I'm not having any of that funny business, wrapped in HD tin foil at 175ish. 

Chris_Wang

Still looks better than the chain steakhouse beef

caliking

Wait that took more than 20 mins to cook? That's like a Beef McNugget down here. Its so cute. 

Just kidding I've been wanting to cook a small flat for a long time. There's just 2 of us to eat a packer, and SWMBO gets upset when she doesn't get to eat any of it.

porta

@caliking - haha, yea. It's just a little baby. w/ the used charcoal and meat it's going to be a 25 dollar sandwich If I were to cook a whole packer I'd be in a meat comma questioning my existence.

 

porta

***UPDATE*** 187 I.T. still wrapped in tin foil. I can feel the meat starting to settle down a little bit. I hope this is good. If not, I'll just keep cooking and have some phenomenal beef jerky. Regardless of outcome I will post pictures. 

nolaegghead

Start checking for done by stabbing it with a skewer.  Should slide in like butter.  You're at the low end of the range where it will be done and you don't want to cook it any longer than you have to. (99.5% of the time).

porta

6 hrs. and DONE! feels nice. FTC'in for an hour or so. 

porta

Not too damn bad! I was expecting a 5-6 ended up w/ a solid 7. I will definitely do this again! 

Jeremiah

Really well done! Did you add anything when you foiled?

lousubcap

Congrats on a most eggcellent flat-with that out of the gate there's no pressure on the next one.  You eggceeded all eggspectations for such a hunk of beef.  Glad you enjoyed!

caliking

looks like a win. 

Judy Mayberry

That looks like a success! I made my one and only flat--3 lbs.-and it was a weird experience. Here's the post I did on it:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1244960&catid=1