So I decided to try a practice brisket with some members of my team on Saturday. The local grocer had only flats, no full packers. The whole cook took about 6 hours, with a long stall at 155 F. The results were satisfactory if not outstanding. A lack of fat cap and the smaller size of the 4 pound flat made things a bit tough. Foiled the brisket at 170 F and took to 200 F. In future I think I'll foil a little earlier. Any thoughts on this? Rub was pretty basic. Marinade was a simple beer, soy sauce, rub affair. Would love to know what you think. Happy smoking!
Practice Brisket with Q-view
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This looks awesome. I haven't tried brisket yet 'cause it's just me and the wife eating it. A full packer with an overnight smoke just seems to be too much meat for us. Everyone on SMF suggests full packers. But a six hour smoke on a small flat would be a very good first try for me on brisket. How much did your flat weigh?