First brisket

marineforce10

Just bought a 7.5lb flat. Gonna light trim and probably do a salt and pepper rub. I have some reading to do on here so I'll update once I get it going. 

tarheelmatt

Be careful with trimming, don't trim too much. 

marineforce10

Thanks for the tip. 

marineforce10

When lighting the fuel, should I light at one spot or light a few lumps and spread evenly over the unlit lump?  I'll be using my party q and maverick for the cookout. 

coooltroy

I like to light as evenly as possible all around.  At least 2 or 3 spots.

lousubcap

Gonna be a fun ride.  Flats can be problematic.  You will read about foil, no foil, butcher paper or foil or nekked.  Add liquid or not-just pick one path and remember (if the adult beverages don't interfere:) ) how it turned out then change up only one variable the next time.  Sounds like science but in reality the cow drives the show.  Enjoy the cook and eats.

marineforce10

I'm just gonna season it, drip pan and set it to 250 degrees. No foil, no injection. Hoping for the best. 

A31unit

let us know how it turns out!

marineforce10

Ok. Brisket was pulled off after 9 hours. Temp at the biggest part was 205 degrees. My thermo works probe slid in with no problem. Now, I have it ftc but we are not eating until 630pm. It's been in the cooler since 8 am. Any suggestions how to store it until then?

lousubcap

10+ hours with FTC has been done on here (not by me-best I've had to run is not quite 8 hrs).  If you pre-warmed the cooler with hot water, double wrapped the brisket in HDAF and filled the air void ( cooler size not that much larger than the target meat) with dryer heated towels and parked it in the Sun with high ambient temps you can do it.  Absent all that I would keep wrapped tightly in foil and then place in a pan in your oven with the temp as low as it can go (some where in the 140-170*F range).  About 15-20 mins before slicing remove from wherever it is, unwrap and let rest before slicing.  
Hopefully others will be along.  

marineforce10

Thanks for the advice. 

marineforce10

Ok, about to leave for my sons game and my brisket flat has been in my cooler double wrapped in hdf  and towels since 8 am. We are not going to eat until 7pm. What should I do please? Put in fridge until we eat?

lousubcap

As I mentioned above would be my plan...your call.

marineforce10

lousubcap said:

10+ hours with FTC has been done on here (not by me-best I've had to run is not quite 8 hrs).  If you pre-warmed the cooler with hot water, double wrapped the brisket in HDAF and filled the air void ( cooler size not that much larger than the target meat) with dryer heated towels and parked it in the Sun with high ambient temps you can do it.  Absent all that I would keep wrapped tightly in foil and then place in a pan in your oven with the temp as low as it can go (some where in the 140-170*F range).  About 15-20 mins before slicing remove from wherever it is, unwrap and let rest before slicing.  
Hopefully others will be along.  

I ended up keeping it wrapped in hdaf and put it in the fridge.  When I got home, I put it in the oven at 170 degrees and started to make some sides.  Once the brisket was warm, i let it sit for a few minutes then sliced it thin and then chopped some for my daughter.  Everything came out perfect.  I guess I am a luck SOB because this was my first brisket (flat) and it came out amazing.  Thanks for the advice.  Cheers!

marineforce10

My very first brisket on my BGEXL. I smoked a 7.5lb flat using Royal Oak and hickory chunks.  I used my Party Q for the first time on an overnight cook.  I set that baby up at 250 degrees and it stayed at 250 for 10 hours, thats when I pulled the brisket.  It was amazing.  The tenderness and taste.  I used Montreal Steak Seasoning and it was great!  Did not take any sliced picks but this is what it looked like.  Thank you all for all the great tips and advice on here!

tarheelmatt

Good work!  

lousubcap

Great cook.  Glad it all worked out.