Brisket Flat

Fouker187 · December 2013

In a moment of desperation I bought a flat because I couldn't find a Packer. I was wondering if it cooks differently than a full Packer. I have been using the Travis method for all my briskets to this point and didn't want to ruin a nice piece of meat. Any suggestions on how to cook about a 6 pound Flat?

JohnInCarolina · December 2013

I think you can use the Travis method on a flat as well. Then say a prayer, because it's a crapshoot.

Fouker187 · December 2013

Ouch. That is what I was afraid of.

Eggcelsior · December 2013

I do flats just fine. To me, a packer just means more meat and requires less attention. Travis method will work well. It's a big crutch since it is basically a braise.

Fouker187 · December 2013

Eggcelsior said:

I do flats just fine. To me, a packer just means more meat and requires less attention. Travis method will work well. It's a big crutch since it is basically a braise.

You think I should branch out a bit and try another method?

Eggcelsior · December 2013

I'd stick with Travis for the flat. Branch out with a packer.

Fouker187 · December 2013

Thanks

Fouker187 · April 2014

So I finally pulled this puppy out the freezer. I decided to make pastrami with it. Brined for 6 days and smoked for 4 hrs. It was amazing. I didn't get pics because I was afraid it would be, to quote Charles Barkley, "turrble". My wife is deployed and I had about 6 lbs of meat left over so I decided to take it into work. It sounded like soft core porn while my coworkers were eating it. I guess sometimes I can even surprise myself. I will document the event the next time I make this one.

mfh · April 2014

I cook costco flats all the time. I smoke them 3-4 hours and then wrap them in Reynolds wrap with some juice or beer and put them back in for a couple hours. They are not moist when they go in the wrap but are fork tender when they come out.

Brisket Flat

Comments

Categories