Advice on cooking the flat separately

[ExclusiveBBQ]

Hi all,

I'm attempting my 2nd brisket cook soon but am ordering a flat from a butchers here in the UK. I wasn't sure whether it was a good idea but after seeing competition cooks separate the point from the flat, I decided it would be worth my time to learn how to cook the cuts separately.

What I want to know is, is there anything different I need to do when cooking the flat separately? My basic plan is to get it on the Traeger @ 275°F and simply check for colour after 4-5 hours (for a packer, this would be closer to 6-7 hours) and then wrap in paper, then start picking it up to test for 'doneness' a few hours after that.

Thanks all.

 

[SmokinAl]

Sounds like a perfect plan to me!
Al

 

[chilerelleno]

Picking it up, nope, I'd recommend probing.
Once the IT reaches 195° in the thickest end, start probing for tenderness in that area.
Probe about every 2°-3° starting at 195°.