flat

Anybody have thoughts on separating the flat from the point? I was thinking it might give me better control and cut the cook time a bit.

Okay, For you that have more competition experience this might seem like a weird question... But, what's the advantage of turning in brisket slices at all? I've never tasted a flat slice that was as good as properly done burnt end. I don't doubt that's possible, but just very rare. Also I...

Hi all, First let me say I'm having a hard time with briskets and especially brisket flats. I've done more than my share of them, I'd say for flats in the couple of hundreds now. I'd happily do all packers, but flats is mostly what I can get here easily. I've asked advice before and applied...

Went to the store to get a packer but they only had flats so I am going to try a flat tomorrow. It is about 6 lbs and looks like it has a decent fat cap. A couple of questions: 1.) I have read some people going higher heat 275 or higher and others say low anywhere from 200 to 225. I...

Looking to step up my backyard bbq game and am planning on doing a packer brisket on my 18.5 WSM. - First concern is will it fit. I'm thinking a 12 - 14 lber will be too big. Do I separate the flat and point? Isn't that a no-no? I'm thinking that's my only option. - For the rub, I...

I've cooked around 80+ flats (packers are really hard to find here overseas) and few packers I scored one time... Some have been awesome, some okay and some bland. Most of them I've more or less overcooked, since I've been waiting them to probe like buttah... I usually cook them hot and fast at...

Hi, I'm still trying to find the "goes in like buttah" with brisket flats (packers unavailable here). I think I've got it, but is it normal that after pulling the meat from smoker the meat will stiffen up immediately? I probe them on the smoker, they feel like buttah, I'll take them out and...

Hey, I don't have access to packers, so I'm cooking a lot of flats (they are cheap and plentiful). Before you say packers are easy to get, I'll mention I live in Finland. Even the flats I'm cooking are imports from USA (but seem to be pretty good quality). I still haven't found a way to keep...

I've read that the chunked flat is better for a bbq sandwich, but that its more messy and more difficult to handle. Could it be better to use slices from the flat instead? less messy and fitting easier into a sandwich? Sandwich idea: Brisket (flat or point), coleslaw, bbq sauce, onion, pickle.

So, after some recon, I found a butcher pretty close by that has whole packers (i think) for just $2.78/lb!!! That's amazing considering the "Big Chain" stores around here want $5/lb +. I actually used to go to this place all the time before I got into smoking for steaks and lunch meats, etc. I...

I picked up a 15lb brisket yesterday to smoke (yesterday was my Saturday), and realized that it could take a long time to smoke at 245*. I put it into the smoker at 9:15 last night, allowing it to have 18 hours in the smoker before I the time I want to pull it (this afternoon at 3:30pm). It's...

Hey Brethren. I am looking for opinions on saucing brisket for turn ins. I know there are other threads on this topic. But, what I found seemed to be older. Fads change and new sauces come out all the time. Thanks for your feedback! 1) If you sauce, what sauce are you using? And what are you...

I'm trying to figure out when I need to put a 6.5 lb sams club brisket flat on the UDS. I spent the evening searching the forums, but have found it very difficult to get relevant search results. I have found a couple partially helpful posts, saying that the flat is less forgiving, and that it...