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Brisket flat

cul-de-sac-er
cul-de-sac-er Posts: 221
in EggHead Forum
Good afternoon fellow Eggers I've been reading all the threads on brisket. Will you give me some feedback on cooking a brisket flat? Do you think I can produce a moist delicious brisket only using the flat? Jeremiah posted a nice thread on a 4.5lb brisket he bought at Publix. Any suggestions would be appreciated. Shane
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Comments

  • cazzy
    cazzy Posts: 9,136
    It's not the preferred starting point but it will work. This is what I recently sent another member:

    With a small flat like, I would use a water pan and cook it at 225 so a bark can form. Wrap it at 160 internal or when you're happy with your bark. Pull when it probes tender.

    After, make sure to let it rest for a hour minimum. Foil will work if you don't have butcher paper.
    Just a hack that makes some $hitty BBQ....
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  • cul-de-sac-er
    cul-de-sac-er Posts: 221
    Great advice I'm going to try salt and pepper Thanks cazzy
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  • cazzy
    cazzy Posts: 9,136
    No problem. You want it to ride low and extend the cook a little so a bark can form.
    Just a hack that makes some $hitty BBQ....
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,181
    and buy the best flat you can find. I did a CAB flat the other day and it was one of the best I've ever had. it was fantastic and i would do it again in a heartbeat. I did it just like a packer- no water pan, no wrap, no nada. It was as good as any flat i've ever made.

    If you get a good one, it goes a long way toward setting you up for success 




    Keepin' It Weird in The ATX FBTX
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  • cazzy
    cazzy Posts: 9,136
    The Cen-Tex Smoker said:

    and buy the best flat you can find. I did a CAB flat the other day and it was one of the best I've ever had. it was fantastic and i would do it again in a heartbeat. I did it just like a packer- no water pan, no wrap, no nada. It was as good as any flat i've ever made.


    If you get a good one, it goes a long way toward setting you up for success 




    This is true. My suggestion was working off the impression he had average meat. I should have just told him to boil it....hmmm. :-\"
    Just a hack that makes some $hitty BBQ....
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  • lousubcap
    lousubcap Posts: 37,333
    And away we go...@Cen_Tex surfaces and @cazzy is thinking about average meat :)>-  I believe we have moved into the realm of TMI.  Have fun at Salado!
    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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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,181
    Never assume average meat Cazzy. It's just rude :))


    Keepin' It Weird in The ATX FBTX
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  • cul-de-sac-er
    cul-de-sac-er Posts: 221
    Ok I'm new to this brisket thing, I cook a lot of other things on the egg. Publix is our go to here in Fla I will ask what grade they carry? If not good I will continue to look elsewhere
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,181
    edited March 2014
    upper choice (like CAB, or some other type of fancy expensive stuff) or prime. do not buy select flats. they will suck


    Keepin' It Weird in The ATX FBTX
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  • henapple
    henapple Posts: 16,025
    Google "Travis method"....
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • cul-de-sac-er
    cul-de-sac-er Posts: 221
    Great info thanks guys
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