Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Brisket Flat

bradleya123
bradleya123 Posts: 485
in EggHead Forum
I feel I should be awarded a reach-around here!  Back in mid March we bought a full packer at Harris Teeter (local supermarket) immediately into the freezer, pulled it out and thawed, opened it to trim it out and it stunk to high heaven.  Went back to Harris Teeter this afternoon for some answers, not happy with response.  Because of Covid-19 they gave me a swap but the price I paid in March was $3.99 a pound, today = $6.99 a pound, hence the reach-around.

So instead of a full packer I have a 8# flat which this was all for Mother's Day Dinner.  I've never smoked a flat so I'm asking for some input.  I understand the cow drives the cook but with a 7# Flat what is the expected timeframe?  I plan on temps around 230 deg and no wrap.  Thanks in advance!!!

Stay Safe!!
Retired Navy, LBGE
Pinehurst, NC

· Share on FacebookShare on Twitter

Comments

  • GregW
    GregW Posts: 2,678
    Flats are notoriously difficult to cook. There are resident experts on the forum that can offer assistance or condolences. Hopefully, the experts will weigh in soon.
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,778
    I cut my teeth on flats and got my a$$ kicked more times than not but here is a link to a cook that has gotten solid reviews here:
    https://biggreenegg.com/recipes/brisket-flat/  Try the search function here as well or google and add big green egg to get more options.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • bradleya123
    bradleya123 Posts: 485
    I put the 7# flat on at 0700 and it's only been 1.6 hours and already up to 170 degrees. Pit temp is at 250, is this unusual?  
    Retired Navy, LBGE
    Pinehurst, NC

    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,227
    That seems a little fast but briskets do whatever they want.  Also keep in mind that it's no really the number of pounds per se - it is the thickness and a flat is not very thick.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter
  • thetrim
    thetrim Posts: 11,387
    Good luck! 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • MotownVol
    MotownVol Posts: 1,072
    My last flat was around 8 pounds and cooked in about 4.5 hours with a temp between 250 - 275. I wrapped at about 160 degrees and added some coffee.  That said, agree with Foghorn that they tend to do there own thing.
    Morristown TN, LBGE and Mini-Max.
    · Share on FacebookShare on Twitter
  • bradleya123
    bradleya123 Posts: 485
    Totally agree the cow drives the cook!!  At 4 hours the temp was 160, I added coffee, all's well!!
    Retired Navy, LBGE
    Pinehurst, NC

    · Share on FacebookShare on Twitter
  • bradleya123
    bradleya123 Posts: 485
    The Flat was so moist and juicy it fell apart trying to get it off the LGE.  Super delicious and no leftovers!!!!  
    Retired Navy, LBGE
    Pinehurst, NC

    · Share on FacebookShare on Twitter
  • carrda04
    carrda04 Posts: 83
    bradleya123 said:
    The Flat was so moist and juicy it fell apart trying to get it off the LGE.  Super delicious and no leftovers!!!!  
    That's all you can ever ask for! Well done!
    LG BGE
    Camp Chef 2xburner

    Twin Cities, MN
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,227
    Yep.  That's as good as it gets.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,778
    If you can get with a flat then you are gonna really bring it with a whole packer.  Nicely done. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter

Categories