Ok folks I'll keep it brief. 5# brisket flat on the drum. I'm up against a time constraint due to kickoff at my brother's house in ONE HOUR. I've had it on for about 5 hours, the last flat this size was overdone at about 6.5 hours. I know every brisket is a little different. How much is my overall product going to suffer is I pull this thing off the smoker, cooler it, and finish at his house in the oven? Thanks in advance.
09-11-2010 01:41 PM
What is the temp on the flat? I would think you would be fine to foil and put in a warm cooler until you can finish in the oven.
09-11-2010 01:42 PM
I think it will be fine. Run!
09-11-2010 01:50 PM
That's what I'd do. Don't sweat it. I bet it will be great.
09-11-2010 01:51 PM
Just checked temp, about 170 in the thickest part of the flat. Thanks for the help. I gotta split so I'm going to finish at 225 in the oven. So far she looks beautiful.
09-11-2010 02:13 PM
I've had to finish them in the oven. Foil it, set the oven to 250, make the house smell gooooooood......
09-11-2010 02:46 PM
Foil it tightly, put in 250 oven and run the internal temp to 195.
09-11-2010 02:59 PM
Not at all! A temp of 203* in the thickest part of the flat is your friend.
09-11-2010 03:01 PM
P.S. Since it's just a flat, I highly recommend adding some liquid to the foil.
Coke or Dr. Pepper (no diet) are easy and great. Beef consomme or broth
are good, too (in that order of preference).
09-11-2010 08:28 PM
how much liquid would you add to the flat? what about a full packer?
09-11-2010 08:36 PM
1/2 a cup of Beef broth with it in foil and you will be good. Put it in the oven then check it for Probe going in like Butter.
Edit: Oh I'm late enough hope the brisket was good!!!!
09-12-2010 08:22 PM
Thanks all for the input, finished in the oven, very good but not great like I hoped. Oh well, only second one. Gotta go for a whole packer next time, I don't seem to have any luck with flats.