First time smoking a flat brisket...4pounds

Discussion in 'Beef' started by greiser, May 31, 2014.

  1. greiser

    greiser Newbie

    Any tips on smoking a 4lb flat. Read somewhere it takes 1.5 hours per pound? Any method like the 3 2 1 for smoking brisket???? Taking on all advice.
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    The 1.5 /lb. "guestimate" is only that , a guess. Place probe Therms . in the cooking chamber and the deepest part of the flat and watch your temps.

    Yes , it will take at least get to 190*F to 200*F for pulling temp. for the Flat (that is shredding).  to slice you should go to appox.~ 180*F and do the tender test with a toothpick. Wrap and rest and you should have an excellent BBQ Sammie when sliced. Place on White Bread with sliced Onion and Dill Pickles and a dash of sauce on the top of the Meat , and you're in Nervana .

    Have fun and . . .
  3. greiser

    greiser Newbie

    Thank you! Probe is in wsm is running a bit hot today, around 235 at the below grate. Smells fantastic already!
  4. brooksy

    brooksy Master of the Pit

    Didn't we have the temp discussion with your rib endeavor?? 235 isn't hot. Let her ride and enjoy the smoke. Can't wait to see some pics if the briskey.
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Oh,yeah . . .[​IMG]
  6. Just put my first brisket in as well - also a 4 lb'er and not much fat. An hour in and were also running 235-240.

    I'm going to put some burgers in later as well, let some of the juices drip on the brisket.

    Good luck and here's to some brisket, burgers, and beer this afternoon!
  7. greiser

    greiser Newbie

    Same to you, let's compare notes later!

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