5.5 pound brisket flat - first brisket cook:advice please!

nick50

lousubcap

With your planned cook time, brisket does well with a FTC for a couple of hours at the close of the cook.  So, I would aim to have it finished around 2:30 PM  (or earlier) to allow around a 15 minute cooling rack rest (stop carry-over cooking) and then FTC. (Better to finish sooner and let it rest (can easily hold for 4+ hours)).  If you run at around 260*F (+/-) you can figure on around 1.25 hrs/lb.  But disclaimer- the cow drives the cook.  
Regarding the feel- once thru the bark it is the feel through the rest of the beef.
I would trim any hard fat down to around 1/4" thick and cut a notch across the grain before seasoning so that when you create the meteorite you know the direction to cut when ready to slice on demand and serve.  Here's a link to a method that worked for a prior cook.  

Brisket flat attempt #4

And since you got a butcher to separate the flat and point-next time give the point a go-the higher fat content gives you more margin to nail the finish-line.  
Edit:  Regarding fitting a packer on a LBGE - if initially too long-drape over a brick or upside down rib rack til shrinkage takes over then lay it flat.  

nick50

Great - thanks: will aim to get it on between 8 and 9.  Will definitely make the point the next one to try.

kaybee

Looks great and your approach is solid. I would also add a vote for foil wrapping to get you done earlier by powering through the stall. Wrapping and resting after it is done is key in my opinion for getting nice moist meat. Keep it in the foil, wrap it in a couple of towels and drop it in a cooler. Remove when ready to slice. It will stay warm for 4-8 hours easily.

Make sure you cut the notch so you know how the grain runs when it's time to slice your meteorite!!!!

nick50

Thanks.  went out just now and bought a cooler in preparation. At what temp would you wrap in foil? 

SmokeyPitt

Here is a recipe that suggests wrapping at 160 and using coffee.  I haven't tried it but I recall someone posting favorable results. 
http://biggreenegg.com/recipes/brisket-flat/

kaybee

I usually wrap at about 160 internal. Don't fuss it too much, higher causes no harm, it just adds to the total cook time.

kaybee

If you have some parchment paper, you may want to wrap in that and then go for a looser wrap with the foil (essentially use the foil to keep the parchment closed). I find this reduces the steaming effect of the crutch and preserves that bark you worked so hard for better than foil alone.

kaybee

Do NOT use wax paper as a substitute!!! Disaster is guaranteed!!

EggMcMic

I wrap mine in paper (butcher) at about 160. I just put the side with the ends of the paper down to keep it closed rather than using foil.

Gym

I too prefer there point. Regardless, the meat can sit for several hours with FTC. I would recommend starting earlier. No harm in being done early. I've also used coffee and tinfoil at 160ish and was very happy with results. Cut as you serve, don't get ahead of yourself.  Dries out quickly. Good luck!

nick50

SaintJohnsEgger

Since the flat tends to dry out I use a water pan when I do a brisket. I'll admit that so far I have only done one flat but the water pan worked week and the meat was not dry.

About cutting a notch in the flat. I don't do that. Instead I take a photo with my iPhone that clearly shows the grain direction and then refer to that before slicing. Besides, you will need the photo anyway for posting on here.

nick50

EggMcMic

Stick it through after wrapping after is what I always do. 

nick50