Brisket Flat Cook Time?

[darita]

Will a flat take as long to cook as an equal flat with point?

[JMSetzler]

The flat will finish up sooner than the point since it's thicker. If you are just cooking a flat, it will all finish up at the same time usually.

[R2Egg2Q]

Will a flat take as long to cook as an equal flat with point?

Are you asking if a flat (say it weighs 4 lbs) alone will take as long to cook as a whole packer (say 11 lbs total that includes an equal sized 4 lb flat)? If so, no, the single flat will not take as long (assuming you're talking the same cooker temp).

[Deep South]

I'd stop a little short on smoking time. I did a 5 pounder on Sunday and it ended up a little dry. I might try dropping the temp to around 200 degrees for about an hour per pound.

[darita]

Thanks. Actually, I may only be able to afford to get a flat, rather than a whole packer. Plus, there's only two of us to enjoy. Anyhow, I've never done a brisket before, so I was trying to figure how much time I should allow for the cook...whether or not to go over night or start at around 8am and finish up by dinner time, with rest time included.
Do you think that will work for a flat? I mean, start at 8am at about 250 to 275? That's the way I do my butts and they're usually done my 3. Will that be enough cook time for a flat?

[JMSetzler]

At 250 you can estimate 1.5 hours per pound but it will still require the probe test for tenderness. You also might be surprised on the price. It may be cheaper to get a whole brisket rather than a flat. My local sams club sells flats at $4.19/lb while the whole packer is just $2.59/lb. The whole packers start out at around 11-12 lbs while the flats are typically 7-8lbs.

[JMSetzler]

PS- Here's a very helpful tutorial on prepping a full packer from Mister Bob:

http://www.bbq-brethren.com/forum/showthread.php?t=121089

[mnmikew]

I did my first brisket flat last( 8 lb) saturday and it too came out a bit dry. I think I had it in too long. I smoked it at 250 to 165F, then foiled, then kept on smoker till 195F. Then into cooler wrapped for an hour.

Somebody suggested I may have cut into it too early? Another thing, I was also doing a 5lb pork butt on same WSM. Where do you put the 732 probe typically? I had it in the brisket.

The pork was also just a little dry and the bone didnt pull out very easily. It was on almost as long as the brisket (about 10 hrs).

[darita]

Well, as it turns out, I went Sam's and picked up a full packer at 2.50 a pound. Now the fun begins! Wish me luck!

[NorthwestBBQ]

Well, as it turns out, I went Sam's and picked up a full packer at 2.50 a pound. Now the fun begins! Wish me luck!

Good smoking luck!

[deguerre]

Indeed! Good luck!