Originally Posted by Rookie'48
You're still going to need 1 1/2 to 1 3/4 hours per pound. Be careful if you're buying a "trimmed brisket flat" because most of the time they trim off damn near all of the fat, leaving a very tough, lean chunk of beef. That makes for a tough, dry chunk of cooked beef.
Don't ask how I know this
If you happen to get a very well trimmed flat -- lay a layer of bacon over the top and cook away. Funny thing, though, when I used to do this the bacon never made it into the house!
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