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Brisket flat 1st time cook

cul-de-sac-er
cul-de-sac-er Posts: 221
in EggHead Forum
Good evening all 
I just purchased a 6 lb swift brand brisket from Publix. I'm going to make a dry run cook on Memorial Day to get ready for a full packer cook next weekend.
Any suggestions on rub, trimming, water pan or no pan, temp, foil towel cooler would be appreciated.
Happy Memorial Day to all and God bless.





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Comments

  • lkapigian
    lkapigian Posts: 11,549
    Enjoy the ride first of all...never done just a flat but, water not needed in a ceramic cooker...I'm,a basic SPG person, leave a little fat, get rid of the silver skin, cook to tenderness not time or temp
    Visalia, Ca @lkapigian
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    A lot of people myself included like just salt and pepper. This is texas style. You won’t need a water pan but could put a drip pan underneath. Trim till there is about 1/4” of fat left evenly. I like cooking between 250-275. Rough estimate is 1hr to 1.5 hrs per pound. But cook to feel rather than temp. It should probe like a hot knife through butter. @lousubcap is the brisket guru around here. He may have more input.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • JohnInCarolina
    JohnInCarolina Posts: 34,735
    Spaightlabs said:
    Buying a 6 pound flat to get ready to cook a packer is a little like buying a fleshlight to get ready to surrender your innocence to your bride on your wedding night.


    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • lousubcap
    lousubcap Posts: 36,791
    edited May 2018
    Search function for the win.  Brisket flats are a bit more challenging to nail than the full packer.  So if you bring that cook home you are there.  
    All I will offer are a couple of thoughts, the feel determines the finish-line and above all, "the friggin cow drives the cook."
    Just read a few threads, pick one and go.  Note the outcome and build on it.  FWIW-
    Edit:  no brisket guru here.  Just have hosed up a few over the years-a learning experience every time.
    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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  • cul-de-sac-er
    cul-de-sac-er Posts: 221
    Great wisdom thanks to all for the input.
    Happy Memorial Day 
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  • cul-de-sac-er
    cul-de-sac-er Posts: 221
    I have another ? The brisket flat I bought at Publix has a sell by date of today and I'm not cooking it until next Saturday, do I need to freeze and thaw beforehand or let it run?
    thanks for the help
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  • lousubcap
    lousubcap Posts: 36,791
    Let it wet age in your fridge til ready to go next week.  
    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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  • cul-de-sac-er
    cul-de-sac-er Posts: 221
    How do I wet age.
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  • lousubcap
    lousubcap Posts: 36,791
    Just leave it in the cryovac packaging sitting in the fridge.  
    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: 23,179
    Don’t freeze it. You are good for many more weeks if you need it. 
    Keepin' It Weird in The ATX FBTX
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  • Teefus
    Teefus Posts: 1,259
    edited May 2018
    My $0.02 worth, as I’ve seemed to get it dialed in recently.

    1) Coat it with Kosher salt and coarse ground black pepper. Lay it on thick. 
    2) Budget 12 hours.
    3) Target a cook temp of 275*
    4) Wrap it in butcher paper at about 165*
    5) Take it to 205* and pull it off.
    6) Wrap it in a towel (still in the paper!) and stick it in a cooler for an hour or two. 
    7) Feast. 
    Michiana, South of the border.
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  • cul-de-sac-er
    cul-de-sac-er Posts: 221
    Awesome you guys are great thank you
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  • cul-de-sac-er
    cul-de-sac-er Posts: 221
    No need to inject?
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  • Teefus
    Teefus Posts: 1,259
    cul-de-sac-er said:
    No need to inject?
    There should be plenty of fat to melt and moisten the meat. I've never injected so no personal experience.
    Michiana, South of the border.
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  • cul-de-sac-er
    cul-de-sac-er Posts: 221
    Thanks Teefus appreciate the feedback.
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  • lousubcap
    lousubcap Posts: 36,791
    @cul-de-sac-er and @Teefus - as I read the above, the protein target is a flat and that has quite a bit less fat than the packer with point but my reading comprehension could be missing the mark.  FWIW-
    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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  • cul-de-sac-er
    cul-de-sac-er Posts: 221
    One last ? Use CI grate or factory or does it matter?
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  • pgprescott
    pgprescott Posts: 14,544
    cul-de-sac-er said:
    One last ? Use CI grate or factory or does it matter?
    Factory is easier to clean imo. 
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  • cul-de-sac-er
    cul-de-sac-er Posts: 221
    Pulled brisket at 205 put in aluminum pan wrapped in butcher paper wrapped in towels in cooler two hrs ago, think I'm good to hold until 6pm which is another hour and a half?
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    cul-de-sac-er said:
    Pulled brisket at 205 put in aluminum pan wrapped in butcher paper wrapped in towels in cooler two hrs ago, think I'm good to hold until 6pm which is another hour and a half?
    You will be fine. Probably will still be too hot to the touch by then


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • cul-de-sac-er
    cul-de-sac-er Posts: 221
    Ok cool thanks buddy after I buried I thought should have foiled it as well great news
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