Brisket flat

[gotbags-10]

So I have a 6.24 lb angus flat I want to do tommorrow. I've only smoked two briskets before but they were packers. My concern with the flat is obviously drying it out. I planned on injecting with beef broth. Never done it but figured it couldn't hurt. I've seen that some people smoke the flat in a foil pan the whole time. Anybody think this is a good idea? Worried it would be mushy bark. Also what kind of time frame to cook just a flat? Still the general 1.5 hours per lb or closer to 1 hour? I usually just do the toothpick test but trying to see what others have experienced time wise .


Sent from my iPhone using Tapatalk

 

[kcphilaflyer]

Ive got a 5 lb flat that I'm smoking tomorrow.  The last one if did I just injected with beef broth, rubbed, put it in the fridge overnight.  Smoked for about 4-5 hours then wrapped in foil until it hit 190 or so, then wrapped in towels and rested for an hour or two, came out great.
 

 

[kcphilaflyer]

i may take this one out of the foil at 185 or so and do the last bit with no foil to set the bark.

 

[frosty]

Ive got a 5 lb flat that I'm smoking tomorrow.  The last one if did I just injected with beef broth, rubbed, put it in the fridge overnight.  Smoked for about 4-5 hours then wrapped in foil until it hit 190 or so, then wrapped in towels and rested for an hour or two, came out great.
 

Sounds like a good plan.  Should work fine.

 

[flash]

I'll pour the beef broth over the brisket as I wrap it in foil. Seems to work good.