Brisket Flat ????

[tprice]

Picked up a brisket flat today and not a whole brisket.

Have not done a brisket on my Pitt Boss vertical smoker and wanted to try it, have done quite a few on my old MES


My question is will the flat cook any quicker than a whole brisket , going to put it on about 6am tomorrow

[carolinaboy06]

Less weight, yep. Will still stall in the 160s.

[tprice]

Less weight, yep. Will still still in the 160s.

Thanks. Kind of what I was thinking

[carolinaboy06]

Moisture (water pan, spritz, butcher paper)

[ecu1984]

will cook much faster from my experience

[tprice]

Moisture (water pan, spritz, butcher paper)

Got butcher paper, planning on wrapping in that instead of foil

[tprice]

will cook much faster from my experience

What I was thinking. Would you suggest lower temp, like maybe 225 ??

[DRDUCK]

I will NEVER figure out why the toughest part of a cow has gotten so popular to cook for 12+ hours. Must be a Yeti thing.

[ecu1984]

What I was thinking. Would you suggest lower temp, like maybe 225 ??

i always cook brisket at 225 - 250

[b35w]

Wrap with butcher paper at 160?


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[tsigmon]

I've never cooked a flat so take this as you like. I use a cheap ass ,old time temp prob, on ancient gas smoker with a homemade smoke can . At somewhere a little above 160 I put it in a pan like you would see on a buffet table, cover it with tin foil, and let it go to around 185, take it out , up the heat a little to get the bark and take it off some where in the 190 range then let it sit wrapped in tinfoil for as long as two hours in a cooler before slicing. Save the juice , skim the grease off , pour over the slices and enjoy. times and temps depend on number of friends involved and and beer consumption. I don't see where a flat should be much different.

[ecu1984]

I have this exact Oklahoma Joe Smoker and this video is exactly how I do mine, step by step. Texas knows how to cook beef

[TheVisorGuy]

My goodness that was tough to watch, but after I was able to make it past him disinfecting the package and uncomfortably touching the meat as if it were the first time he'd ever seen a vagina, it was pretty spot on

[tprice]

Up at 5am and applied rub and let it sit out for an hour+


CC47A06D-2113-495F-9BD1-EA98DE52AF32.jpg

[b35w]

Bout to throw a couple on myself


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[ecu1984]

y'all need to cook the whole thing, the point and the flat together.
The flat is lean and slices well but the point has all the goodness in my opinion

[ecu1984]

My goodness that was tough to watch, but after I was able to make it past him disinfecting the package and uncomfortably touching the meat as if it were the first time he'd ever seen a vagina, it was pretty spot on

true

[MKW]

I didn't hear him say what he's spritzing with?? Apple juice??

[carolinaboy06]

Totally agree, a whole or packer brisket is the best. Costco has been my go to, $3/lb.

[b35w]

Just hit 160 degrees. Trying to decide if I am going to wrap.


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