First brisket

I wouldn't want to put a temp on what "finish" may be, Smokin' has taught me to use a probe and insert it into the brisket from the top to the bottom,yep, it outta fell like going into butter.

I don't/won't use apple with brisket, try oak and/or cherry. If not these use a little more hickory,but to each his own!

I haven't foiled one that early yet, did you say was this choice or select grade.

You look like you have a reasonable plan, make sure to give it a little rest.

Good luck.

Cal

I believe that it is choice grade (I paid $3.99 a pound for it - it better be choice grade) - what probe temp would you recommend that I foil at?? The 185 was just a guideline - I will definitely do the probe test to check for doneness.

I stink at brisket, and the fact that all I can conveniently find are the flats doesn't help at all.

I really, really don't recommend doing those flat cuts as your first attempts at brisket.

They're too thin, and become cardboard in no time at all.

Well now,don't laugh but I'm a purist or sortta.I think a person should learn to cook not just lean on a piece of foil to tenderise the meat. To each their own though!

I use the foil for the end to rest my flat in some juices. Please BEWARE, cause I have only done a few flats, but hey the neighbors give them high marks.

Choice is good! Marinate as you stated and put that rub on with some raw/brown sugar also. Right before you put it in the smoker, more rub and sugar.225* will work, but somewhere around 185* turn the smoker to 250* to help finish off the flat. I can't tell how good of a flat you have, but I wouldn't check it for doneness before 195*.

Now here's what I would do for the dryness. I would take a can of low salt brothe and make me a finishing sauce, per say! Put in pan on stove and simmer with 4tbs of your marinate, 3tbs of raw/brown sugar, 1tbs of minced garlic,1tbs of dried chopped onion,1 teaspoon of black pepper and 1 teaspoon of salt. Let this simmer for some time,2 hrs or so, stir to keep from scorching. Make sure to strain, before using!

When your flat is finished add this brothe to your foil and seal up tight in double foil. Make sure you rest 2-3hrs in a wrapped towel and put in cooler. Loosen the foil slightly the last 20-30 minutes as it sets on the counter, this will help with the slicing. Make sure you slice cross grain.

Hey, if this don't work blame it on me or even Pags...lol! If it is the best you have ever ate, please take all the credit or share it with the CS.

Enjoy! and good luck my friend.

If you're talking the HC Marinade that looks like Worcestershire sauce, I wouldn't do it that long.

What I would do instead is rub the brisket down good with the HC, then season heavy with the HC rub. Let it sit (overnight if you want) and it should get pretty wet.

Then apply some more rub on to of the wet rub just before you smoke it. I like to do that 2nd rub at least an hour before, so the new rub gets moist also.

Jack, don't let flats intimidate you. I've had good luck with most of them. Picking out a good flat is crucial. Find the thickest one you can find. Also look at the underside for fat streaking between the meat grain...the more fat, the better.

I've never tried HC marinade. At some point in your brisket quest give Butcher BBQ brisket injection a try. It's formulated with phosphates, which will help retain moisture.

Follow Cal's advice as to doneness.

When the brisket's done, let it sit in foil with juice for an hour before slicing. Wrapped in a towel and placed in an Igloo/Cambro it will retain plenty of heat.

Keep notes and let us know how it turned out. Good luck!

OK guys - thanks for all of the great advice. I'm gonna go balls out on this one!! Real CS smokers don't need no stinkin' foil. Will follow Cal, Okie and Max advice - the finishing sauce sounds like a great idea. I'm pumped about this! can't wait until Sunday. One quick question - I know it's done when it's done but approximately how long do you think a 7 lb flat will take - I just want to try to figure out what time I will need to put this on to eat at about 6PM or so. Thanks

It will depend so much on how long you marinade the brisket. This is why to become a brisket cook one must read,practice,good notes...and do it again and again... and again!

I'm GUESSING 1 1/4- 1 1/2 hrs per pound and as I said I'm guessing.

Thank you to everyone who assisted me. Just finished eating my first brisket and it was freakin' delicious. Not dry at all - I think next time I will cut down a little bit on the amount of brown sugar I used - it was a little sweet. I wound up cooking this 7 pound brisket for 9 hours to an internal temp of 205. I checked it at 195 as suggested but the probe didn't just fall through the meat so I let it go another 1.5 hours. I think the finishing sauce helped to add a lot of moisture. All in all I a
very pleased - and so was my family.

Did I forget to say I like sweet,but no sauce needed!