Skip to main content

I am in the midst of cooking two brisket flats, about 6.5 lbs each. Normall, I would smoke the entire packer. BUT, both the local Costco and Frys told more packers. man, I was bummed as packers make it so much easier and I like having some chopped and sliced. So, two of these flats will work I think. They do have a decent amount of fat on them.
I put them in at 9:30 or so last night. I looked all over for something telling me if they were select or choice cuts...couple not find it anywhere. Anyhoo, into the smoker with some CS Brisket rub...smoking happily at200 degrees.
I got up at 5:00 and checked on 'em. They are sitting right around 165. I am dreading dryout and grabbed some heavy duty foil, about half cup of beef broth and double wrapped and continued to smoke. At 930 AM, they register about 187....BUT, my concern is that they are not push through tender. Normally, I go with the polder test. But, I do not want to overdo these and have them dryout. They are sitting in the cooler, toweled and wrapped. Should I put them back on for a spell? Also, we had alack of bark, probably due to the foiling. I can live with that more than a dry flat.
Should I take them to an "easier probe texture" even if it means a higher temp?
Original Post

Replies sorted oldest to newest

I'm no flat expert,but have cooked a few.

If it didn't say what it was,it was probably select,or depending on brand could even be ungraded,or a cutter.

I'd have taken it to at least 195*,depending on poke test.

Don't know how restarting the cook process would do,but if they still won't probe tender,you could finish in foil in the house oven at around 250*

If that doesn't work,just slice thin.

Lower quality flats are tough to be consistent with.

Hope this helps a little.

Let us know.
Like Tom, temp is only a target, you still need to poke them to see if they are tender or not.

What bothers me is they're selling unmarked brisket. THEY know if it's choice or select (or below). I'd bet it's select, but you need to get to know that butcher well.

I know the gang real well at my Sam's, I take them food every once in a while just to thank them.
Thanks Guys- It turned out pretty well. In the middle, it was just a little tougher than I like, but I cut it tinner through that portion. This flat had a decent portion of fat on the bottom, enough to even scrape some off when it was finished. I am not a fan of foiling at all, but in this case it may have helped.
All in all, it turned out well. I am going to go put a little horse radish on a roll and have some now...

Thanks again Fellers!

I am in the same boat. When I lived in Kansas, I could get nice packer cuts at the local Sam's club. Now I live in Wisconsin and can only get flats.

SO, I tried some. I bought 2 choice angus flats from a local grocery store. They were about $3.5/lb and weighed about 8-9 pounds per flat. They both had nice, thick fat caps.

I rubbed them, let them sit a few hour, and put in the CS008 at 225. About 10 hours later, the internal temp was 200F and I took them out.

They were great. MUCH better than I expected and not dry at all.

I am not a big fan of foiling. I did it to a flat a few months ago and the flat turned out bland. It tasted sorta "boiled"...
stevegardner im no expert here but ive cooked packer briskets as well as a boatload of brisket flats in competitions.

Just the fact that flats are easier to obtain in this part of the country.

I use SamsClub for my meat supplier now as our wholesale company went belly up due to the demise of our auto industries.

I always use the probe test. Sometimes I foil, sometimes I dont.

Ive used the cooler technique lately and am very impressed with my results.

Good luck in your future brisket cooks.

Add Reply

Link copied to your clipboard.