Experimenting with a brisket flat

run53

I am doing ribs for the 4th on my large, but since I have a medium egg as well I am going to fire it up and put a 4 pound flat - turbo style.

I have never done a brisket before so could use some advice.......it's experimental and I have plenty of ribs so I'm not too concerned if it doesn't come out great, but of course I'd like to give it my best attempt.

Here is what I am thinking....

First off......do I trim this flat? leave the fat cap on bottom but only trim the top?

get the Medium to 300 indirect with an apple juice/water drip pan.
a few Hickory/cherry chunks
Put run on meat side.
cook fat side down for 2-3 hours until it hits 170.
Foil with beef broth and worcestershire and cook until it hits around 190 - 200 (start fork test at 190)
FTC until we eat.

I am thinking it will take 2-3 hours to get to 170, maybe another couple to get done in foil. It's done when it's done, but I will start early and put it in the cooler if it finishes fast. 

I know flats are notorious for being dry, so any advice to keep it moist would be appreciated. 

Comments?????

Shiff

Flats are very difficult to cook, you might want to look at

https://eggheadforum.com/discussion/1138233/brisket-how-i-do-it

for some hints - this is a braising type of cook that yields very good results.

lousubcap

Here's a link to a recipe that gets good reviews:

https://biggreenegg.com/recipes/brisket-flat/ 

Your plan should work-just be careful with the water/juice pan as if it empties you will get a temperature spike.  The liquid is not needed in the BGE but your call.  FWIW-

Happy Birthday USA!

run53

thanks guys....I'll stick with the plan. I'm running about 275 at the grate (300 dome). My little 4 pounder is already at 155 after just 1.5 hours  

I will wrap at 165 with beef broth and worcestershire. Since this will be more of a briase, I suspect I should put it back on meat side down?????????? 

wardo

run53 said:

thanks guys....I'll stick with the plan. I'm running about 275 at the grate (300 dome). My little 4 pounder is already at 155 after just 1.5 hours  

I will wrap at 165 with beef broth and worcestershire. Since this will be more of a briase, I suspect I should put it back on meat side down?????????? 

I'm about to get to that stage with my little flat.  Up to 196 IT.  I'm guessing if it doesn't probe smooth to pull it out of the foil, cook at 300 until it does and then FTC for an hr or 2....