Hello all, my first brisket was awesome. It came with about a 1/4 inch fat cap from the local butcher. I just recieved my next brisket which I requested the same amount of fat cap. When I opened it up, almost all the fat has been trimmed. The piece of meat is well marbeled but I'm worrying about it being to dry. Should I lay some bacon on top or any other suggestions. Thanks for the input, Shane

I think bacon is a good option that I've read about on the forum. Less fat will probably make the brisket cook quicker, so you might want to foil it for a while at the end to increase the moistness. I know that many experienced BBQ'ers frown on the foil, but who cares. It's all about the finish.....isn't it?

Is it a flat,or a full cut packer?

What does it weigh and is it choice?

I have started trimming all the fat I can off the packers cut as well as removing the point and cooking it next to the flat. For my taste the layer of fat just blocks the rub and smoke from penetrating that part of the meat. Cooked to 190 it is still plenty moist for me. Removing the point exposes more surface area and I like to leave it in for an extra hour for the burnt end effect.

Hi Tom, it is a flat, weighs 6 lbs, and is choice. Thanks, Shane

There are probably a bunch in the archives on flats,but I'll give a couple thoughts on how we cook them.

Put a heavy rub of choice on it and let set a few hrs.

Put on a center rack,away from your firebox,set cooker between 200�-225�.

Use about four ounces of anything other than mesquite.

We just like some pecan.

Cook to 160�-165� and remove.

Ordinarily we don't foil much in a Cookshack,but learning flats it isn't a bad plan.

Add +/- 1/2 cup of low salt beef stock,maybe a dash of wooster,and a couple pats of butter to some foil wrap.

Put your temp probe back in and seal well.

Check it for tenderness when it gets over 185� by probing it a couple places.

Cook a few degress more,if it needs it.

Pull from heat and let set well wrapped in a well insulated cooler for a couple hrs.

It should rise another 5�and continue to slow cook.

Set on counter,with foil loosened for about 1/2 hr and slice pencil thick across the grain.

This should get you close enough to make adjustments for the next time.

Our choice flats seem to need a higher internal temp than our choice packers.

You can drain the liquid into a measuring cup and refrigerate to get the fat off the top.

It will be flavorful,but probably salty.

You can cut it with a little losalt stock or water and a couple Tbsp of sauce.

It goes pretty good as a thin gravy ,over sliced brisket.

Hope this helps a little.

Thanks Tom.
Brisket is the one thing I havent tried yet, and was planning on doing a flat prior to a full packer.

GeiyserQ,

I'd do a full packer before I did a flat. The packer is more forgiving.

Thanks for the detailed advice. What are the advantages/disadvantages between a flat vs. packer? How small of a packer cut could you typically get? Thanks for the help, Shane

The full packer has the fattier point on top to help baste and keep the leaner flat moist.

Usually, when you see a flat at the grocery,they have trimmed it super lean like a london broil.

You are paying more like $3+/lb for a flat versus $1 + for a packer and you don't even get the tastiest meat.

The little smokette handles a 9-10 pound packer diagonally across the racks,without needing to turn the tip under.

Turning the tip is no big deal,since it will shrink up in cooking.

As to size,maybe a seven # is the smallest size I remember running across.

Remember you are only getting about 50% yield and it freezes well.

Hope this helps a little.

Thank you Tom, Shane

Shane,

the key to brisket is fat. If you're going to do flats, typically they have so much fat removed, they're just like Tom described -- london broil lookalikes.

A good packer, in the 8 to 12 pound range will have a lot of fat and help you keep it moist.

There are LOTS of thoughts about cooking flats in the forum. If you can find a packer, try that, if not just remember to watch it like a hawk because it WILL dry out.

Here to help.

Russ

Thanks Russ, I can only find the flats here in our small hometown. I have checked all the local meat markets and grocery's ( only about 6 ) and they will only sell me the flat, no packer, why? When I visit a larger city I will be sure to pick up a packer. Thanks again, Shane

Sure, have to work with what you have. You might talk with any butchers or meat market managers. Ask them if they can order some for you. And tell them if they give you a good price, you might smoke some for them. Tradeouts...

Flats will work, they're just a little particular. Did a search for "flat" in just the brisket forum and found 80 hits.

Do a search of "flats" and you'll see a lot of posts. Maybe in just the Brisket archive.