I just bought a 6.2 lb. Whole flat Brisket. I am good at a lot of things, but still struggle with Br

[cardsfan]

 

[cardsfan]

I don't like my brisket sliced, I like it chopped. I feel like when it is chopped you get a better bite of bark, fat, and meat. I am using a Louisiana pellet smoker...

 

[pumpkinseed]

What kind of struggles are you having?  Texture, flavor, not knowing when it is done, prep, etc.

I've done a few 4-5 briskets at 225 and it takes quite a while to smoke it.  I normally pull it out at 190-195 and slice.  I would guess that when chopping you would want it at about the same as if you were to slice.  

 

[gr0uch0]

Typically, the point gets chopped and the flat is sliced because of the differences in the fat content.  Just like there's some pork cuts that don't lend themselves to pulling (loin, tenderloin) like others do (butt, shoulder, shank), similar principles apply with brisket.

 

[cardsfan]

Just everything in general. I have only done one before, and it turned out dry. It was not whole, it was just a flat, and was only 3 lbs. I wrapped it in foil at 160, and pulled it at 200. It had a great smoke ring, and tasted good, but was not the tender fatty brisket that lends itself to chopping. I actually ended up dicing it and making the best chili I've ever had, so it all worked out....

 

[801driver]

The raw basics from my perspective.

To me, I smoke at 225 also.  I smoke to 190-195 and start poking every 30 min or so for it being butter tender to slice, You will feel a little difference in different parts.  I usually slice the firmer parts, and the softer more done parts basically "chop" themselves as I try to slice in that area.   

For all chopped, I would keep it going usually to about 200-205 and it will soften all of it up to feel by poking it various places-  Most tough briskets are caused by not smoking long enough to get it hot enough.  That was vary hard for me to learn and trust, but that is the way it works.

Then pull it out and foil it in a cooler for about 2 hours and you should be good to go for some great hot chopped brisket.

You can vary the rubs and what wood you use, but to me, this is the basics that work for me every time.

Good luck to you, and let us know how it turns out.

 

[cardsfan]

Great advice! Thank you!