The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 05-23-2010, 12:28 AM   #1
Greg60525
On the road to being a farker
 
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
Downloads: 0
Uploads: 0
Default Brisket Flat Cooking Help

It's hard getting packers where I'm at, so I get my flats from Sam's Club (8 - 10 lb range). Actually, today they also had 12, 14 and 15 lb flats...........never seen them that big before!

I generally smoke at 250°F in an offset smoker using all wood.
What is the best method for cooking a flat to keep it moist and still get it very tender? Is the method different for a flat than it is for a packer?

- What is the best temp?
- Will foiling during the cook help? (should I add a liquid to the foil?)
- If I have to cook too long to get it tender will it dry out?
- Is it better to cook a larger brisket, like one of those monsters that I mentioned above, rather than a smaller one?
- I hold in a preheated cooler. Is a longer hold time better than a shorter hold time?

Thanks,
__________________
Greg
Greg60525 is offline   Reply With Quote


Unread 05-23-2010, 12:38 AM   #2
Bacchus
On the road to being a farker
 
Bacchus's Avatar
 
Join Date: 02-10-10
Location: Atlanta Burbs, GA
Downloads: 0
Uploads: 0
Default

I have more success going hotter than mid 200's on brisket. They seem jucier at 325-350deg.
Bacchus is offline   Reply With Quote


Unread 05-23-2010, 06:30 AM   #3
Captain Dave
is one Smokin' Farker
 
Captain Dave's Avatar
 
Join Date: 07-29-09
Location: Luling, Texas 78648
Downloads: 0
Uploads: 0
Default

I like the lower temps. Had bad luck with stringy edges at the higher temps. I inject with a beef broth based mixture with some spices, worsteshire, a touch of a1, and have had good moisture in the finished product. Foil at 165 and pour in the remainder of your injection mix.
__________________
Thanks for noticing
Captain Dave is offline   Reply With Quote


Unread 05-23-2010, 07:18 AM   #4
Brian in Maine
is One Chatty Farker
 
Brian in Maine's Avatar
 
Join Date: 08-05-07
Location: Portland Me
Downloads: 0
Uploads: 0
Default

I cook on a WSM, and cook fat side down to 160*, flip it over fat side up, then foil with 1/4 cup of liquid. I then cook it to 195*, and let it sit for at least an hour. This usually gives me a very moist brisket.
__________________
Brian

2 WSMs
2 OTG One red one black
22 1/2" black Bar-B-Kettle with rotisserie ring
Brinkman dual zone charcoal grill
Webber Silver Genises B
3 burner camp stove
Brian in Maine is offline   Reply With Quote


Unread 05-23-2010, 07:53 AM   #5
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Downloads: 0
Uploads: 0
Default

First step is I would find a place that apparently does not carry the freaky size of a brisket flat that weighs more than some packers do. I 10 pound flat (which has the deckle or point removed) must come from some huge assed cow.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Unread 05-23-2010, 08:38 AM   #6
juggs
Is lookin for wood to cook with.
 
Join Date: 04-25-10
Location: racine wi
Downloads: 0
Uploads: 0
Default

do you cook your brisket to 195 with the temps taken in the skinny flat section 0r at the real thick part , i belive they call the point?
juggs is offline   Reply With Quote


Unread 05-23-2010, 09:48 AM   #7
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Patio Daddio has a good technique -

http://www.patiodaddiobbq.com/2009/0...f-brisket.html
__________________
[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
[COLOR=royalblue]18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - [/COLOR][COLOR=royalblue]Bubba Keg - [/COLOR][COLOR=royalblue]#2 La Caja China[/COLOR]
[COLOR=royalblue]Chargriller Outlaw[/COLOR]
[COLOR=royalblue]Impeccably Accurate BLACK & RED Thermapens[/COLOR]
[COLOR=royalblue]KCBS CBJ[/COLOR]
[COLOR=royalblue]Operation BBQ Relief Founding Member[/COLOR]
[COLOR=blue]I am Obsessive Compulsive about BBQ. Google it.[/COLOR]
Boshizzle is offline   Reply With Quote


Unread 05-23-2010, 10:00 AM   #8
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

12 - 15 lb flats? I have trouble finding 12 - 15 lb packers at times!

A big flat should cook just fine. I do mine fat down since the heat source in my FEC is from below. If you are worried about it drying out, you can inject it or cover it with bacon.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 05-23-2010, 04:10 PM   #9
Greg60525
On the road to being a farker
 
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
Downloads: 0
Uploads: 0
Default

Those large flats are rare, generally, they are in the 6 to 8 pound range. I typically try to get 8 pounders.

I also cook fat side down the whole time, as I having tuning plates, which have a lot of radiated heat. I also tend to cook on the bottom grate..........maybe the second grate would be better to avoid drying out??

I check the temp in the thickest part of the brisket (for a flat). If it's a packer, which I rarely get, I still check the temp in the thickest part of the flat, never in the point.

Thanks for all of the advice,
__________________
Greg
Greg60525 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cooking the point and flat separately MattG Q-talk 12 03-19-2011 12:56 PM
Brisket Flat - Not cooking a packer today! R2Egg2Q Q-talk 26 02-09-2011 10:20 PM
Cooking 6.5# brisket flat tomorrow...should I inject and rub tonight? Philly-QueMaster Q-talk 8 04-09-2010 08:28 PM
Cooking a brisket flat without foil Brian in Maine Q-talk 8 02-19-2009 04:56 PM
Brisket Flat (only) cooking tips needed ColdSmoke Q-talk 3 08-12-2008 06:01 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:59 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts