Help with Flat (Brisket)

Discussion in 'Beef' started by obie, Apr 22, 2016.

  1. Hello all,

    It has been a while since I have posted. Wanted to see if I can get some help or advice on smoking a Flat as I have only smoked a whole packer with the point. 

    Do I need to handle the flat differently to keep from drying out?

    Thank you,

  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Everybody has their own way , but this is how I smoke a flat.

    Put it in a pan fat side down with a can of beef stock or french onion soup.

    Let it smoke in it's own juices.

    You can foil it at 165-170 or let it go unfoiled.

    Pull it out at 195-200 or when a probe goes in without any resistance.

    Let it rest 1/2 to 3/4 hour & slice.

  3. Thank you SmokinAl

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