Brisket Flat (only) cooking tips needed
A friend has asked me to cook up a 5.5# brisket flat. He bought it seperated (no point) and cryo packed.
I want to throw it on the drum this weekend but have no idea about cooking this thing. It has a nice 1/2" even layer of fat on on side. I assume that I want to thin that down a little bit (maybe 1/4"). Do I cook it fat side up or fat side down?
What temp. is brisket best cooked at? For how long/what temp?
Anything special needed to be done? Injecting, foiling while over heat?
At this point I plan to dry rub 24 hrs in advance and cook it up. I hope don't ruin my buddies chuck 'o beef.
Peace, Love and BBQ (omg... I am a BBQ hippie)