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Unread 08-12-2008, 07:04 AM   #1
ColdSmoke
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Join Date: 07-15-08
Location: Rochester, Minnesota
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Default 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.
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