Cooking just flat

[af23]

I just got a Chargriller super pro w/sfb for Fathers Day. I am now addicted to using this as much as I can. I have smoked ribs and chicken so far and they have turned out great, thanks to this site. Now i want to try brisket. My question is this, can i buy just a flat or do i have to get the whole thing? There will only be 3 of us eating this. If so do i treat it the same as cooking a whole brisket or do i need to change the method. Thanks in advance for helping a newbie.

 

[jirodriguez]

Welcome to the forum!

OK.. couple of things:

• have you modded your Char-griller with the recomended mods? If not you will be spending a lot of time tending the fire, just FYI.
• have you done any briskets before?
• cooking the full packer is more foregiving than cooking just the flat, so you just have to pay more attention to the flat.

Now if you are doing the flat I suggest the following:

• 12+ hrs. before you are going to start cooking rub the flat with worshtershire sauce, salt, pepper, granulated garlic, and a small amount of granulated onion. (or whatever your favorite rub is, but simple is better with brisket)
• wrap the briskey in plastic and tuck it into the fridge for at least 12 hrs.
• get your smoker running at 210° to 220°, you want to keep the flat at a nice low and slow or it will dry out on you.
• smoke the flat untill it hits 155° internal temp., and then foil it with 1/2 C beef broth. You foil it early because it is a flat.
• keep it low and slow and let it go till the internal temp hits 190°, then pull it and let it rest for 45 to 60 minutes.
• slice, serve, and enjoy!

Good luck!

Johnny

 

[JckDanls 07]

Welcome to the forum!

OK.. couple of things:

• have you modded your Char-griller with the recomended mods? If not you will be spending a lot of time tending the fire, just FYI.
• have you done any briskets before?
• cooking the full packer is more foregiving than cooking just the flat, so you just have to pay more attention to the flat.

Now if you are doing the flat I suggest the following:

• 12+ hrs. before you are going to start cooking rub the flat with worshtershire sauce, salt, pepper, granulated garlic, and a small amount of granulated onion. (or whatever your favorite rub is, but simple is better with brisket)
• wrap the briskey in plastic and tuck it into the fridge for at least 12 hrs.
• get your smoker running at 210° to 220°, you want to keep the flat at a nice low and slow or it will dry out on you.
• smoke the flat untill it hits 155° internal temp., and then foil it with 1/2 C beef broth. You foil it early because it is a flat.
• keep it low and slow and let it go till the internal temp hits 190°, then pull it and let it rest for 45 to 60 minutes.
• slice, serve, and enjoy!

Good luck!
Johnny

X2... the only other suggestion would be to inject the flat with beef broth as well... that will also help keep it moist...

 

[af23]

Thanks Guys. I have not done the mods yet but I did find some great ideas what to do to it from this site. I will be doing them this week. And i must say I never knew how addictive using a smoker could be. Its great. Thanks again

 

[af23]

Sorry also I have never done a brisket. This will be my first one.

 

[jirodriguez]

You will find your smoker is much easier and nicer to use once you have modded it. Good luck and don't forget the pics!

 

[bama bbq]

You could go high hot:

• [font=Arial,Verdana,Helvetica,sans-serif]Buy a whole, untrimmed 10-12 pound USDA Select or ungraded packer brisket.[/font]
• [font=Arial,Verdana,Helvetica,sans-serif]Trim fat at the seam between the point and flat sections. Trim the fat side to about 1/4" thick.[/font]
• [font=Arial,Verdana,Helvetica,sans-serif]Apply your favorite rub and refrigerate overnight.[/font]
• [font=Arial,Verdana,Helvetica,sans-serif]Cook the brisket fat-side down at 325-375°F for 2 to 2-1/2 hours to an internal temperature of 170°F.[/font]
• [font=Arial,Verdana,Helvetica,sans-serif]Wrap in foil fat-side up and cook another 2 to 2-1/2 hours until fork tender.[/font]
• [font=Arial,Verdana,Helvetica,sans-serif]Rest in foil for 30 minutes before slicing[/font]

After eating, place the remaining brisket in freezer bags in one lb increments and place in the freezer for many more meals to come.  You can make brisket tacos, brisket nachos, brisket sandwiches, put brisket in beans, etc.