1st Brisket Flat---HELP

[georgia smoker]

I've always cooked full packer briskets. I have never done just a flat. My wife's birthday is Sunday and she wants brisket. I have a 6 lb flat that I'm going to smoke on my New Braunfels offset (25 years old) , planning on 225-250 smoking temp. Any suggestions ? I'm used to taking a whole brisket to tenderness probe test. Any and all help greatly appreciated!

 

[MJB05615]

I've done a few Flats the same way as a full Packer Brisket. I leave a little more fat on it for moisture and I wrap in Butcher paper when IT is 165. Then I cook til it's probe tender starting testing at 190, which is much sooner than a full Packer. That's because I fear it can overcook faster and may dry out sooner, so I start watching much sooner than a full Packer. I also put a mop sauce on it during cooking every 1-2 hours to keep it more moist. So basically the same just check sooner and it'll most likely cook faster than a full one.

 

[georgia smoker]

I've done a few Flats the same way as a full Packer Brisket. I leave a little more fat on it for moisture and I wrap in Butcher paper when IT is 165. Then I cook til it's probe tender starting testing at 190, which is much sooner than a full Packer. That's because I fear it can overcook faster and may dry out sooner, so I start watching much sooner than a full Packer. I also put a mop sauce on it during cooking every 1-2 hours to keep it more moist. So basically the same just check sooner and it'll most likely cook faster than a full one.

Thanks, MJB
Over cooking it and drying it out is my biggest fear. I've smoked briskets for years, but, like I said, they were always whole briskets. Glad I could post my question and get help with my concern.

 

[MJB05615]

Thanks, MJB
Over cooking it and drying it out is my biggest fear. I've smoked briskets for years, but, like I said, they were always whole briskets. Glad I could post my question and get help with my concern.

Let me know how it turns out.

 

[SmokinEdge]

I’d throw in that if you wrap in the 160’s, check IT until about 190-195* then from there just probe for tender. The meat is done when the probe goes in the meat like pushing into a jar of peanut butter all over. Don’t worry about final temp, just probe feel. More briskets end up dry not because of over cooking, but because they weren’t cooked long enough. The fun fact is that tender brisket happens from an IT anywhere from 195 to 210* each piece of meat is different. That’s why we pull at probing tender, not a specific internal temperature.

 

[boykjo]

For flats I smoke open till 165 IT. Move to a foil pan and add 2 cans of coke or dr pepper, cover with foil, probe the meat and start tooth picking it at 190. Cook till the tooth pic slides in with ease. Never had a dry flat.....

Boykjo

 

[SmokinAl]

Here is a great way to smoke a flat, works every time.

BRISKET FLAT, MY WAY

It's no secret that a lot of folks have a problem smoking a small well trimmed brisket flat. I to had my struggles for a while, but a couple of years ago I found this method and have been using it ever since. So I would like to share my method with all of you. If you already are successful...

www.smokingmeatforums.com

Al

 

[BrianGSDTexoma]

SmokinAl has a method for doing these. I think it this: https://www.smokingmeatforums.com/threads/brisket-flat-my-way.277499/

 

[sandyut]

Definitely follow SmokinAl s method. Flats can be tricky. Full packers are much more forgiving by a large margin.

 

[culpepersmoke]

For flats I smoke open till 165 IT. Move to a foil pan and add 2 cans of coke or dr pepper, cover with foil, probe the meat and start tooth picking it at 190. Cook till the tooth pic slides in with ease.

I do pretty much the same except I use Campbell’s Condensed Beef Consommé instead.

 

[schlotz]

SmokinAl has you covered. Best method I've found!

 

[georgia smoker]

Let me know how it turns out.

Well, it cooked much faster than I expected and must have been good because I only got 1 small piece! Family ate the rest before I could make myself a plate! (I was watching the Nascar race). They did leave me some sides.

 

[georgia smoker]

Here is a great way to smoke a flat, works every time.

BRISKET FLAT, MY WAY

It's no secret that a lot of folks have a problem smoking a small well trimmed brisket flat. I to had my struggles for a while, but a couple of years ago I found this method and have been using it ever since. So I would like to share my method with all of you. If you already are successful...

www.smokingmeatforums.com

Al

Al, I have book marked your post. I plan on doing it your way the next time I cook just a flat.

 

[MJB05615]

That had to be good if it went that fast, lol. Great to hear.