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4 replies

Brisket Flats

FM Former Member
Whole packer briskets are getting hard to find in my area so I'm going to try smoking some flats. I'll be using my FEC100 with hickory pellets.
The ones I'm looking at are about 5-6 lbs. I've never done flats and was wondering about total time from start to finish. Anybody have any suggestions on time for these? I've also noticed they seem to be trimmed so they don't have much fat on the outside. The marbling looks good but I'd be worried that they might dry out. I was thinking about draping bacon slices over them to give some added flavor and hold in the moisture. Does this sound OK? Should I try something else? I'm planning on using foil at the 165˚ point and the taking them to 195˚ or so. Thanks for any advice -------
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FM Former Member
Hi.

They call draping bacon or fat across the meat to keep it from drying ... Barding.

I have used it on Guinea Fowl and Partridge. It worked for me.

I also know that if you wish to reduce the salt taste in the bacon you can boil it for 5 minutes or so beofre draping.

You could also drape it with beef fat if you had access to some.

I always cook whole so the rest is not in my area of expertise! Smiler

Good Luck. Bet it comes out great!

Kate
S smokeniceMember
Jim,

Cooked a bunch of flats on my FEC100 for restaurant, catering and competition. Only advise I can give is:
1: Don't trim anymore
2: Cook fat side down
3: Forget the Texas Crutch
4: Use the 250 Setting and the top two racks
5: Cook to 185 internal
6: Takes between 6 and 8 hours depending on other loading.
7: Don't open the door! Use a remote temp sensor in meat.
8: Remove when temp is reached, use whatever sauce you like and then wrap and hold in a cambro for at least an hour prior to slicing.

Mack

ps - If you want extra fat, put a pork butt on rack above brisket and have something to look forward too the next day.

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