Flat vs Whole Brisket?

smokinvic · 06-17-2008, 10:24 AM

The flat is considerably smaller than the whole brisket, right? If this in fact is the case, what would the difference be in cook time? I have cooked a whole brisket for over 10 hrs. Will a flat be cooked in half that time?

GridironGriller · 06-17-2008, 10:26 AM

Mine will generally take somewhere between 1.5 hrs/lb and 1.75 hrs/lb. Obviously there are lots of variables to this and you can't cook a brisket by time, but it's a decent guide. The flat is still the same size whether the point is attached or not, so cooking time shouldn't decrease that much.

Rookie'48 · 06-17-2008, 04:22 PM

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

.

chad · 06-17-2008, 04:54 PM

Quote:

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!

sampson · 06-17-2008, 05:40 PM

Bacon, brisket and smoke... MMMMMMM!!!!!!!!!

smokinvic · 06-17-2008, 05:57 PM

Quote:

Originally Posted by chad

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!

It's like I tell my wife.... Bacon makes everything taste better.....

Bigdog · 06-17-2008, 08:29 PM

Quote:

Originally Posted by chad

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!

I think that this might be a cool way to cook pig candy.

What do you think?

06-17-2008, 10:24 AM	#1
smokinvic is one Smokin' Farker Join Date: 02-06-08 Location: Santa Ana, CA	Flat vs Whole Brisket? The flat is considerably smaller than the whole brisket, right? If this in fact is the case, what would the difference be in cook time? I have cooked a whole brisket for over 10 hrs. Will a flat be cooked in half that time? __________________ Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet

06-17-2008, 10:26 AM	#2
GridironGriller Full Fledged Farker Join Date: 04-23-07 Location: Memphis, TN	Mine will generally take somewhere between 1.5 hrs/lb and 1.75 hrs/lb. Obviously there are lots of variables to this and you can't cook a brisket by time, but it's a decent guide. The flat is still the same size whether the point is attached or not, so cooking time shouldn't decrease that much. __________________ 1 Weber 22.5" OTG 1 Weber Performer 2 55 Gallon UDS 1 6' towable offset 1 Char-Griller Pro with offset --The backyard is getting full!

06-17-2008, 04:22 PM	#3
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa	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 . __________________ Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff.

06-17-2008, 05:40 PM	#5
sampson is one Smokin' Farker Join Date: 10-28-07 Location: North Logan, UT	Bacon, brisket and smoke... MMMMMMM!!!!!!!!! __________________ [FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT] [FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT] [FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT] [FONT=Microsoft Sans Serif]KCBS Member and CBJ[/FONT]