Need some input on a brisket cook please

Kelly Keefe · September 2017

After almost 20 years cooking on an Egg I've just about mastered most anything EXCEPT briskets. I asked SWMBO to pick one up for me and she did, but this flat has been trimmed unmercifully. There is like no fat on this at all. Here's what I'm thinking and let me know if it'll work or if I should just walk away from this one until I get a better cut of beef.

This weighs a tad bit over 2 pounds (2.14 according to the wrapper). Thinking of covering it with bacon (everything's better with bacon, right?) and cooking indirect for 2 hours at 250° then wrapping in foil and let it continue to cook for about 4 more hours. Think that'd work?

Thanks in advance!

JohnInCarolina · September 2017

There is no way you will need 6 hours (especially with 4 in foil) for a two pound flat.

I'd just put it on at 250 and don't touch it until it's done. Then plan on using it for brisket chili.

GregW · September 2017

I've never had any success cooking a flat. Last time I tried was many years ago.
I didn't understand the concept of "it's done when it's done" With done being when it probes tender.
A flat is a pretty lean cut and can dry out easily. As @JohnInCarolina said, using it for chili would be a good use for the flat.

westernbbq · September 2017

Go by feel. When its jiggly and moist its perfect. Sorta like a prom date...,

Shiff · September 2017

The only way I've had any luck with a flat is braising it in liquid and they have always been 5-7 pound flats. I've never seen a 2 pound one. There is lots of information in

http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

Need some input on a brisket cook please

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