Brisket flat

gmac

Picked up a brisket flat for the weekend. About 6 lbs or so. Not terribly fatty. I would have gotten the whole thing but I am eating healthy and I know I would go overboard on burnt ends so I will save that for the victory dinner. 

I am thinking 4 hrs at 300 and then wrap and cook until soft, maybe another 3-4 hrs but I have no idea if that is realistic. Does anyone have any advice to keep this from drying out? I am going hotter thinking it will roast more maybe not dry out as much??? 
I could put some beef broth in the foil (use a pan maybe) but I have no way to inject. 

Any thoughts would be appreciated. This is a Canadian brisket so it's probably choice at best, maybe less. Definitely not prime. 
Thanks 

lousubcap

I cannot resist this offering that is easily adapted to a flat- see the below link:
http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it 

Robo2015

Sorry, I've never done a flat before.  I would think going hotter is a bad idea, but I'm sure one of these BGE veterans will be along in a minute to offer advice.....

gmac

Well, I need to do a gasket replacement and I have misplaced the box of Rutlands I ordered  300 may be about as low as I can go based on the last couple cooks...

NPHuskerFL

I "used to" do nothing but flats. Not much in the way of trimming is usually necessary. Egg indirect (thanks Captain obvious ),  S&P or desired rub, 250℉-275℉, oak for smoke and pull once the thickest part probes like buttuh. Feel not temp. And if you're gonna FTC about 1/2 cup of black coffee is real nice. Release the Kraken of critics on the coffee. Don't knock it till you've tried it. Good Luck. 

gmac

Ready to go on the egg. Will add some shots as things develop 

gmac

bhedges1987

Good Luck!  Interested to see.

gmac

The weather is not helping. 

Sammi

gmac said:

The weather is not helping. 

At least you lost the snow....Good luck with the cook.

gmac

Yeah @Sammi it was a lousy winter. Almost no snow. It's amazing how much difference 6 hrs makes (since I'm about 6 hrs from you...)

Sammi

gmac said:

Yeah @Sammi it was a lousy winter. Almost no snow. It's amazing how much difference 6 hrs makes (since I'm about 6 hrs from you...)

We're just going through the melt now, still lots of snow to go.
How's that brisket doing?

gmac

Stalled at 150, just wrapped it. 

gmac

Here's the final product. Too much pepper and it could have maybe gone a touch longer but it was still damn good. 

bhedges1987

That looks phenomenal 

Sammi

Some nice slices there, well done.

Sammi

@gmac  So how long was the cook?

gmac

@Sammi Total was 9 hours. 5 open, 4 foiled all at 300. Another hour would have probably helped but I hungry.

 I find that the briskest I get are very lean and don't really ever seem to get to that jelly stage, no matter how long I let them go. 
I did a 5 brisket cook last year for 18 hours (2 eggs) at 250 and they were drying out despite spritzing and never did get over 190. I asked some of the experts on here and all we could think was that they were just too lean.