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Flat Brisket Timing and Temp

ScootersGrilling
ScootersGrilling Posts: 7
edited November -0001 in EggHead Forum
All,

I've been reading the threads on flat brisket cooks and can't seem to find a time for just the flat alone (most suggestions are for packers and whole briskets and recommend 1.5 to 2 hours/lb.). Can someone chime in with advice on the following:

1) How long per pound do you recommend cooking the flat?
2) Do you recommend mesquite? If not, other wood you've used?
3) Dome temp of 225 degrees seems to be the standard recommendation. Any reason not to cook it at this temp?

Plan to put the flat on before going to bed tonight so it's ready in plenty of time for guests tomorrow. Appreciate any advice you all have out there. Thanks.

Scooter
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Comments

  • Shiff
    Shiff Posts: 1,835
    You didn't say how big a flat you have. If it is a fairly large one (7 pounds or so) and hasn't been trimmed too much, then you should be OK.

    Figure about an hour per pound. A dome temperature of 225 would only be about 200 at the grid and it will take a very long time to cook. I'd suggest a dome temp of about 250.

    Cook the flat until it is tender. This could be anywhere from 185-205 internal temperature.

    I've used Mesquite and Hickory and liked both of them. I've also used Apple which I think is a very nice smelling wood.

    Two great sources of brisket cooking information are:

    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

    and

    http://bubbatim.com/Bubba_s_Brisket.php
    Large BGE
    Barry, Lancaster, PA
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  • lousubcap
    lousubcap Posts: 36,757
    Fairly new to BGE but many years smoking with water/gassers. BGE flat experience- better than 2 hours /lb-matter of fact have 5.5 lb flat on with 250* (calibrated/checked last night) dome temp coming up on 11 hours and am in the middle of the plateau-170+.
    I use cherry with beef and like the smoke flavor.
    Looking for twisted fork tender in the 190-205 range.
    The above mentioned links are a mine of useful info.
    Good luck as all will tell you to cook to temp which is the right answer.
    Happy 4th-
    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.  
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  • ScootersGrilling
    ScootersGrilling Posts: 7
    Thanks. One more question- fat side down or up?
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  • lousubcap
    lousubcap Posts: 36,757
    With the BGE the overwhelming majority is fat side down-then when you foil it-fat side up. Finished the 5.5# flat about 2 hours ago (13 + on the clock)-and worth every minute.
    Good luck-
    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.  
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