Quick Brisket Question regarding Flats

[kamikazeape]

Tomorrow I am smoking my first brisket all day.  However, I went to one of our better meat markets and they only had one flat left (extremely lean) and a truck coming with a number of flats.  I asked about getting a packer cut and they can do that for sure, just not by tomorrow.  The in-laws are coming in, so I am running out of time on get something.  I did let them know that I was planning on smoking and he said he would sort through the shipment this afternoon and pick out the best flat (i asked around 6-7lb) with at least 1/4inch of fat on it.  Do you guys think that would be ok?  It is a choice grade if that helps...

I was going to marinate over night, put a rub on in the morning and smoke till 160-170.  Foil (with the smoking juices) till 195 and then take out and wrap in blankets in a cooler for about an hour.  All of that at 225 in my MES 30. 

Thanks!

 

[toby bryant]

The flat brisket with a1/4" fat cap should smoke up just fine. I don't worry so much about choice grade meats, the magic of smoking is being able to transform a tougher cut of meat into something wonderful thru low and slow cooking.  Sounds like you have a great plan.  Don't forget to post pictures of the entire process, we love pictures!

Depending on what time you are planning to eat you may want to get started overnight.  You are probably looking at a 10-12 hour cook time in addition to resting in the cooler.  Good luck on your smoke, I am sure it will be great.

 

[kamikazeape]

Thanks for the quick reply.  I will plan on going with the best one he picks out for me then!  Was going to get the meat out of the refrigerator around 7am, get the rub on about 7:45 as the smoker heats up and serving around 6pm.  I was hoping between 8-10hr duration, but I might try to get on earlier if you are thinking 10-12. 

I called a number of meat shops today and I can't believe how many are out of brisket.  Even though I preferred the packer cut, I might be lucky that this guy is getting some nice flats in today.

 

[toby bryant]

Thanks for the quick reply.  I will plan on going with the best one he picks out for me then!  Was going to get the meat out of the refrigerator around 7am, get the rub on about 7:45 as the smoker heats up and serving around 6pm.  I was hoping between 8-10hr duration, but I might try to get on earlier if you are thinking 10-12. 

I called a number of meat shops today and I can't believe how many are out of brisket.  Even though I preferred the packer cut, I might be lucky that this guy is getting some nice flats in today.

No problem, briskets are tricky on timing because no 2 cook alike.  A good rule of thumb is 1 1/2 hours/lb.  I try to always leave some wiggle room in case it takes longer and you can leave it foiled and wrapped in towels in your cooler for several hours before serving with no problems.

 

[desertlites]

Get it in early!! like ^ said, they don't all cook the same. (more so when you have IN LAWS over) and they do rest and hold heat well.