2, 4lb brisket flats

[Dunstablegrizzly]

Need some guidance. Making a BBQ for my and my daughter's birthday tomorrow and asked the wife to get me a brisket in the vicinity of about 8 to 10 pounds. The butcher gave her two four pound brisket flats. So I have guests coming over at 3PM so I was not sure what time time put the briskets in so it can be done around noontime as I will leave it resting in the cooler until guest arrive.

Now I will have the charcoal grill running other items such as chicken, hot dogs, and burgers for the non-brisket eating guests!

 

[SecondHandSmoker]

How thick is each flat?

In general, plan on 4 to 6 hours as a guidline.

Here is a good tutorial on smoking smaller flats.

https://www.smokingmeatforums.com/threads/brisket-flat-my-way.277499/

 

[chilerelleno]

Yeah, Al's method is a really good one for Brisket Flats.

 

[Dunstablegrizzly]

Thanks for the help guys! Both flats are about 2.5 to 3 inches thick.

Will post pics as soon as I get started.

 

[SecondHandSmoker]

You're welcome.

As far as start time, 6AM or 7AM since you plan on holding them until your guests arrive around 3PM. The flats will hold just fine wrapped in foil in a towel lined cooler for 2 to 4 hours.

 

[SecondHandSmoker]

Thanks for the help guys! Both flats are about 2.5 to 3 inches thick.

Will post pics as soon as I get started.

Looking forward to seeing your pics.

 

[Dunstablegrizzly]

 

[Dunstablegrizzly]

 

[SecondHandSmoker]

Looking good.

 

[Dunstablegrizzly]

 

[Dunstablegrizzly]

 

[Dunstablegrizzly]

I usually wrap around 160 but this time u wanted to get a good bark so I didn't wrap it throughout the cooking time. I wrapped it before putting it into the cooler though. Great bark! Now I always cooked fat side up bit this time when I looked at the brisket 5 to 6 hours into the cook I noticed one side got a little charred. Should I try fat down to protect the meat?

Everyone loved the brisket but I didn't think it was my best. I typically like the beef flavor and since I injected with beef broth I thought it over powered the beefy taste. Of course Im the only who thought that though. Want to try a simple salt and pepper, fat side down, no wrap next time.

 

[SmokinVOLfan]

Those flats look great! Nice smoke ring btw

 

[SecondHandSmoker]

I injected with beef broth I thought it over powered the beefy taste.

I once injected a Tri Tip with marinade and ruined that nice beefy flavor on that particular cut.
I do not know what possessed me to do that since I had not once ever injected a Tri Tip.
Lesson learned.
Now, I only inject turkey and yardbird quarters when I am in a hurry and don't want to wait on brining.

As far as the fat cap up or down, some will say it makes no difference.
Others will say fat cap up will help baste the brisket.
Still, others will say fat cap down will help insulate the meat during heat spikes.
I say do what yields you the best results.

And as for seasonings, nothing beats old school S&CP.... and maybe a little garlic and onion powder for some flare.

Otherwise, those flats look like they turned out pretty darn good.
Nice job!

 

[Dunstablegrizzly]

I once injected a Tri Tip with marinade and ruined that nice beefy flavor on that particular cut.
I do not know what possessed me to do that since I had not once ever injected a Tri Tip.
Lesson learned.
Now, I only inject turkey and yardbird quarters when I am in a hurry and don't want to wait on brining.

As far as the fat cap up or down, some will say it makes no difference.
Others will say fat cap up will help baste the brisket.
Still, others will say fat cap down will help insulate the meat during heat spikes.
I say do what yields you the best results.

And as for seasonings, nothing beats old school S&CP.... and maybe a little garlic and onion powder for some flare.

Otherwise, those flats look like they turned out pretty darn good.
Nice job!

Do you wrap your briskets with foil while cooking?

 

[SecondHandSmoker]

Do you wrap your briskets with foil while cooking?

No, I have never wrapped briskets nor pork putts during the smoke/cook nor do I mop or spritz.
Once I hit the IT I am looking for and the meat is probe tender, I'll remove the meat from the smoker, wrap in foil, and place it in a towel lined cooler for a minimum of 1 hour.