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trimmed Brisket question

Unknown
Unknown
edited November -1 in EggHead Forum
Howdy folks,[p]I'm about ready to try my first brisket in my ceramic cooker.
Now, I've read alot of the archives & recipes & have a good idea how to cook a large, 'Packer cut' type of brisket. But thats not what I have. I have a trimmed piece, thats all my local butcher could supply. The piece I have has a nice fat cap, but I think its only the 'flat' of the brisket? I dont see two layers of meat.
Weight is around 5-6 pounds.
OK, anyone have some tips of how to cook these & get decent results?
Any helps would be appreciatted!
Thanks
Dan[p]
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Comments

  • dublin
    dublin Posts: 140
    Dan Mahoney,
    I did a flat 5lbs last week, It was awesome
    I cooked it at 210*-225* for 13 hours
    when polder read 200* i took it off and let it rest for 30 minutes.
    We ate half of it and the next day we put the other half in the oven with a can of coke at 200* until warm. This was even better than the night before.
    Good luck
    Dublin

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