- 27 Posts. Joined 8/2016
- Location: Contra Costa, CA
- Points: 12
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Small Brisket Flat
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I always smoke brisket flats in a pan sitting in their own juice, along with a can of French onion soup.
You could also use beef broth.
I also place the trimmed fat on a rack above the brisket so it drips on the meat as it renders out.
Never had a dry one yet! This photo is a point & flat that I smoked in the same pan.
But this shows you how I set it up.
Here is a sliced shot of the flat, I made burnt ends with the point.
You can see it's not dry.
Hope this helps,
Well I started drinking beer waiting for e meat to finish and the alcohol made me forget to take pictures. Anyways I'm using charcoal on a WSM. I was smoking a 5 pound brisket a 6 pound pork butt and I threw in a rack of spareribs. I stalled out at 1:50 on both the pork shoulder and brisket for almost 2 hours. I think I had too much meat on the smoker so I put the pork shoulder into the oven and kept the brisket on the smoker. I foil both the meats and the brisket hit 195 at 4:30. So the brisket Took approximately 8 1/2 hours. I'm not sure why the meat took so long and my only explanation is that I might have had too much meat in the smoker? Can that make a difference in my cook time?
The temp was hovering from 220 to 225 then I turned it up to 235-240 to finish it up once the pork was removed. I've seen people say they smoke their briskets at different temps.