Brisket flat is difficult?

[sandyut]

HI all,

I was reading on smoking a brisket on my new pellet smoker. Previously all briskets (all flats) were on my WSM. I read several posts stating the flat was the most difficult brisket to smoke.

I have never done a full packer and I have never seen a point cut alone in my parts.

Can a guy get smaller full packers? Why is the flat considered to be difficult? I think mine turned out well - none was left anyways, people ate it up like crack. I always smoked to near done then wrapped in broth and rub.

 

[GaryHibbert]

A flat isn't that difficult to do. It just takes a lot of time and patience (if that's how you spell it).
Do a search for brisket by gary s. He's a master brisket smoker. And yes, you can get a small packer--just talk to your butcher.
Gary

 

[mike243]

Lack of fat which the point has a lot of to baste as it cooks,I never see just the point or they have it renamed which is probably the case, you can cook a whole brisket and if low fat and trimmed heavy will result in poor results at times,not all cows are created the same lol

 

[ravenclan]

I love the flats! Not much on the whole brisket for me and my bunch "family and friends", really don't care for all the fat.

I use to cook the complete brisket but had to get a flat one time to smoke and after that, Never looked back. To me the flat is much easier to cook and since it is the same thickness, it cooks more evenly.

I also have a Pellet smoker, a PitBoss 700 and it has a "top" shelf. I do the flat on it to keep it farther from the heat so i can cook it longer with out burning the bottom.
here is a pic of the brisket i did along with some baby backs.

 

[Bigtank]

Competition guy's usually cook the flat and point separate. Search youtube for Butcher BBQ or Killer hogs.

 

[danbono]

A flat isn't that difficult to do. It just takes a lot of time and patience (if that's how you spell it).
Do a search for brisket by gary s. He's a master brisket smoker. And yes, you can get a small packer--just talk to your butcher.
Gary

Hi I can't find "brisket by Gary"? I did do a search on here, with no results??
THanks Dan

 

[gmc2003]

This may be the link(s) mentioned:

https://www.smokingmeatforums.com/t...et-controlling-temps-and-smoke-stacks.281040/

Chris

 

[sandyut]

I lean more towards Ravenclans thought on the fat. i have had some purchased brisket (smoked by a restaurant) and the fat levels on a point can be a touch high for my tastes.

One day I will do a full packer though - too cold to deal with a cook that long here in SLC right now.

I have usually smoked my briskets to anywhere from 160 to 195 before wrap or pan in some stock with pepper or whatever. Seems to work pretty well. on my WSM without a wrap they tended to the drier side. I am excited to see how the Rec Tec differs on the dryness and smoke and all. The weekend forecast is kinda cold - low 18 high 34. I do have the winter blanket thing so...may give it a try.

 

[GaryHibbert]

I lean more towards Ravenclans thought on the fat. i have had some purchased brisket (smoked by a restaurant) and the fat levels on a point can be a touch high for my tastes.

One day I will do a full packer though - too cold to deal with a cook that long here in SLC right now.

I have usually smoked my briskets to anywhere from 160 to 195 before wrap or pan in some stock with pepper or whatever. Seems to work pretty well. on my WSM without a wrap they tended to the drier side. I am excited to see how the Rec Tec differs on the dryness and smoke and all. The weekend forecast is kinda cold - low 18 high 34. I do have the winter blanket thing so...may give it a try.

I fully agree with you on the amount of fat in a point--I DONT EAT FAT!!! I just use the point for burnt ends, after I smoke, cube, and trim the fat off.
I'll see what I can find on Gary's brisket smokes and be back.
Gary

 

[GaryHibbert]

Chris pointed you in the right direction. That post has good info.
This is the one I like:
www.smokingmeatforums.com/threads/brisket-texas-style-follow-up-to-yesterdays-post-on-misconception-of-the-1-to-1-5-hour-rule.166201/

Also, if you go to search and enter brisket, then in the area where it asks "Posted by Member", enter gary s
Lots of great posts there.
Gary