MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-23-2010, 12:28 AM   #1
Greg60525
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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,
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Old 05-23-2010, 12:38 AM   #2
Bacchus
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I have more success going hotter than mid 200's on brisket. They seem jucier at 325-350deg.
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Old 05-23-2010, 06:30 AM   #3
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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.
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Old 05-23-2010, 07:18 AM   #4
Brian in Maine
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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.
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Old 05-23-2010, 07:53 AM   #5
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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.
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Old 05-23-2010, 08:38 AM   #6
juggs
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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?
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Old 05-23-2010, 09:48 AM   #7
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Patio Daddio has a good technique -

http://www.patiodaddiobbq.com/2009/0...f-brisket.html
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Old 05-23-2010, 10:00 AM   #8
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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.
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Old 05-23-2010, 04:10 PM   #9
Greg60525
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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,
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