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Old 06-04-2011, 12:11 AM   #1
Soybomb
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Default How long for a flat?

I was at the store today and saw chunks of briskets for $1.59 a pound. I always cook packers but couldn't resist for the price. I grabbed about a 7 pound chunk of mostly flat.

Any rough time frame ideas on how long it will need to cook? My chuck cooks have taught me that time/pound doesn't scale well between packers and small cuts like chuck roasts.
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Old 06-04-2011, 12:18 AM   #2
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I did a 7.1lb flat as my first cook in the WSM 18.5. Running it between 225 and 250, it took 10 hours.
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Old 06-04-2011, 12:21 AM   #3
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My vote it to ask your butcher for some sirloin fat to mix in the grinder with the flat. YOu will have some awesome ground beef at a great price.
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Old 06-04-2011, 12:43 AM   #4
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Someone has to be a smarta@@ and I'm feeling like that person tonight... approximate cooking time, cook it till its done!
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Old 06-04-2011, 12:49 AM   #5
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What ^^^^HE^^^^ said.....


No way to tell for sure. I'd bet it'll take at least 8 and could take up to 12 hours. Cook until probe tender!
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Old 06-04-2011, 12:56 AM   #6
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Quote:
Originally Posted by jrbBBQ View Post
Someone has to be a smarta@@ and I'm feeling like that person tonight... approximate cooking time, cook it till its done!
No doubt but you've gotta get in the ballpark to stay out of the dog house
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Old 06-04-2011, 01:09 AM   #7
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fair enough... 7# at 230-240, I'd check it at 6 hours, after that you'll get an idea where you are at.. the brisket will make up its mind, but I've had a 8# flat get stuck at 178 for 2 hours before and like Wampus said "anywhere between x and x amount of hours.
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Old 06-04-2011, 07:44 AM   #8
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I plan on 45-60 minutes a #, give or take, @ 225-250. It's done when it's done. Or you can really speed it up if you cook hot and fast.
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Old 06-04-2011, 08:21 AM   #9
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When it's done. Are you foiling? 1 1/2 hours per pound is a guideline.
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Old 06-04-2011, 08:32 AM   #10
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Foiling at about 165 IT will make the cook time a little more predictable, but an ornery brisket might still surprise you. At about 250, I would allow 10 hours and another for resting if you're planning dinner. It might be done in 8 or 9, but the extra rest time will not be a problem.
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Old 06-04-2011, 09:13 AM   #11
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I'll be watching this thread too! I have a 7# Flat going today too. Started at 6:20 Am
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Old 06-04-2011, 09:13 AM   #12
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Yes, if you have a hard deadline then foil. That'll compress time like a mutha.
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Old 06-04-2011, 05:26 PM   #13
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I just did a 9# flat. I smoked it at 250 for 10 hours (it was at 180) then foiled it for two hours- it was like buttah, as they say.
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Old 06-04-2011, 05:39 PM   #14
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I pulled mine at 3:00 so almost a full 9 hours. I placed it in a Full size pan dumped n a small thing of beef broth and have it resting in my 120 Qt Cooler. That i pre-warmed covered with Aluminum foil and towel. My Thermometer went in like butter pulled it out at about 198
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Old 06-04-2011, 11:35 PM   #15
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Last weekend i did a 6# brisket hot & fast at 350°F and it took 3 h 15m. Foiled at 165, probe slid in like buttah when it was about 200. It was my first brisket on the UDS, but I'm sold on the whole hot & fast bandwagon.
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