How long to smoke a 5 pound brisket flat?

[CookingGeek7]

I am newish to this me and my Father are making it tomorrow for the 4th.
Should I modify this recipe at all?

Smoked Brisket for Game Day - Learn to Smoke Meat with Jeff Phillips

It's no secret that I love smoked brisket in all it's beefy, delicious goodness whether it's sliced, chopped, or made into burnt ends. I love the stuff.

www.Smoking-Meat.com

Thanks in advance

 

[SmokinEdge]

Flats can be tricky to get right. Your recipe is a 16 hour cook time which may or not be good for the flat piece you have. Here is a recipe from one of our own here at SMF, SmokinAl might consider this, but if not I would still suggest a foil boat or a pan to cook in.

https://www.smokingmeatforums.com/threads/brisket-flat-my-way.277499/

 

[smokerjim]

2nd for smokinAl's.

 

[JLinza]

3rd for SmokinAl

 

[indaswamp]

4th....

 

[CookingGeek7]

That is my Brisket if you are curious if the recipe will work for this, thanks in advance.

 

[SmokinEdge]

That is my Brisket if you are curious if the recipe will work for this, thanks in advance.
View attachment 720683

That is a whole flat. And yes the recipe will work perfectly. Yours must be a bit thin in spots but it will work out fine.

 

[pineywoods]

The recipe you posted in the first link will work fine. I don't think many on here realize Jeff Phillips is actually the owner of this site they just know him as Tulsa Jeff

 

[sandyut]

5th on Smokin Als. but the answer is Till its done.

 

[Torch&Tone]

In addition to the game plan for tomorrow, I would recommend dry-brining it overnight to make the cook a little more forgiving. Dry it off, sprinkle the entire outside with a light dusting of salt (just enough to stick and quickly go transparent) and - optionally - a touch of dry rub, and then let it sit in the fridge, uncovered, on a cooling rack or other grate, with a plate/pan/baking sheet. Might feel a tad counterintuitive, but it helps retain moisture, flavor, AND a better crust in the final product.

 

[912smoker]

The recipe you posted in the first link will work fine. I don't think many on here realize Jeff Phillips is actually the owner of this site they just know him as Tulsa Jeff

Yes it will CG just don't expect a 16 hr cook. Can't compare cooking times of a flat vs a whole packer.

Keith

 

[JLinza]

Nothing wrong with the recipe, but the title of the thread is " how long" ...
I think most experienced cookers will tell you...
Time : it's done, when its done.
Temp: is a guideline.
Cook to probe tender and you'll be fine.

 

[CookingGeek7]

In addition to the game plan for tomorrow, I would recommend dry-brining it overnight to make the cook a little more forgiving. Dry it off, sprinkle the entire outside with a light dusting of salt (just enough to stick and quickly go transparent) and - optionally - a touch of dry rub, and then let it sit in the fridge, uncovered, on a cooling rack or other grate, with a plate/pan/baking sheet. Might feel a tad counterintuitive, but it helps retain moisture, flavor, AND a better crust in the final product.

Its dry brining now

 

[pineywoods]

Yes it will CG just don't expect a 16 hr cook. Can't compare cooking times of a flat vs a whole packer.

Keith

Jeff's recipe says to temp and I realize the title of this thread is "How Long" and it's the same answer as always it depends on many variables as we both know along with everyone else that has replied to this thread

Nothing wrong with the recipe, but the title of the thread is " how long" ...
I think most experienced cookers will tell you...
Time : it's done, when its done.
Temp: is a guideline.
Cook to probe tender and you'll be fine.

Exactly

I didn't see where anyone went into how to hold the brisket if it finishes early, or to hold it for x amount of time to allow the juices to reabsorb and redistribute into the brisket before slicing.