Beef Brisket

Many folks have asked similar questions. A five-pound brisket is most likely a flat, not an entire packer cut. The flat is the better part of the brisket to most folks, but it needs the top part, or deckle, to stay moist.

You should consider adding some bacon to the top of the brisket to keep it from drying out. To avoid cooking so long that it dries out, you will have to keep an eye on the flat much more so than a full packer cut. Be more concerned about the internal meat temperature than the time.

You will be looking for an internal meat temperature around 190. It will be done when you can push a fork in easily on the sides or insert a thermometer without much resistance when you check the temp. I hope someone else will jump in and give you a good guestimate of the time you can expect this to take with a flat.

A packer cut takes much longer because of its size and the extra fat; most folks ballpark about an hour and a half per pound for those. You will not want to go that long for a flat.

As to the amount of wood, you should have received a box of wood chunks with your CS. I would suggest that you use only one chunk for a flat. If you find that you want more smoke flavor, add a second chunk the next time, especially if you use a packer cut.

Also, remember to cut your slices against the grain. I often slice a small corner off the flat before I put the brisket in the smoker so I can cut parallel to that initial cut for my serving slices.

Thanks Belly
Since I wrote this note I have been all thru the forum and read a lot of great advise!!
Brisket 101 was fantastic! As a matter of fact I'm still cruising thru all the good stories. This place is really cool.
Thanks again,
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