Memorial Day Brisket Flat- How not dry out?

Raymont · May 2015

SWMBO wants brisket this weekend. Costco only had flats. It's about 7 or 8 lbs. I've searched the forum and this is no new discussion, but I'm apprehensive about it drying it out.. It appears the tendency on flats is to dry out versus undercook.

So I am welcoming advice,, My First decision: Travis style or standard.. I am leaning towards standard method but it comes with more risk of drying out.

I'm on the fence about injecting. Not sure it will help. I may look to set out the brisket for an hour or two before cooking so it doesn't go straight from fridge to fire. I'll cook at 225-235. I'll spritz/mop every hour and I plan to wrap at IT~165 (foil or butchers paper?), then may pull at 190-195? (does probing technique work on flat?) Then unwrap and let cool for 30-60min before FTC.

I welcome advice. Maybe I shouldn't risk it and just go Travis method.

gmac · May 2015

Bumping for you. I am no help but I know posts slide off the front page pretty quickly and when they do, they can get lost.

MDHog · May 2015

Just did a smallish flat this weekend (~6 lbs). 6 hours or so to hit 175, then did last 2-3 hours wrapped in foil with a little liquid (coffee, beer, beef stock all work well). In my limited experience, this works well for smaller flats. Bark isn't the best but tastes great. Here's a could of pics

MDHog · May 2015

pics didn't work, trying again

Image: https://us.v-cdn.net/5017260/uploads/editor/qn/efv6qmafqb3t.jpg

chrisc133 · May 2015

I also picked up a small brisket flat on sale this past weekend. I'm trying to decide how I want to cook it as well. I know someone cooked a small flat this past weekend with success...might be a couple pages back.

Miked125 · May 2015

I would foil with a little beef broth

SmokeyPitt · May 2015

Lots of great info in this thread:
http://eggheadforum.com/discussion/1181231/brisket-purists-beware#latest

fishlessman · May 2015

best way is to cook an 8 pound butt on a raised grid above it. that way there is always some butt if it fails.

i like the bark from a straight low and slow, but it dries out fast when serving, i cut and serve at the table now, no cutting before hand. ive also done this cook a few times and while its good its no low and slow brisket, but your eating in a third the time with a flat. scroll down to the high temp direct cook at the bottom of the link and use half the liquid in the foil he calls for as too much and brisket/ steak turns into potroast
http://olddavespo-farm.blogspot.com/search/label/Brisket

Memorial Day Brisket Flat- How not dry out?

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