Was cruising Costo and not having done a brisket ever (and not knowing a packer from a flat), bought what tuned out to be a 6.5 lb flat. OK fat cap but nothing big. Brought it home and then decided to research. Used the 'Incredible Brisket Recipe.' Marinated overnight, then drained/rubbed per the recipe then smoked with hickory (no oak available) at 225 degrees starting at 9:00am. Got to 165 then removed and foiled and used the sauce from the recipe. Smoked again until it got to 192 at about 3:30pm. Had an unscheduled real estate showing and had to pull it early. Wrapped in towels and coolered for what ended up being three hours or so by the time we ate.
Flavor was OK (I don't personally like the recipe). It was moist enough but not at all tender. Firm like a roast beef done in a 375 degree oven like when we were kids. Or an overcooked grilled pork chop. GF liked the flavor but was too firm for her tastes too.
Guessing a flat with a small fat cap (which didn't break down at all) was just too lean to end up tender, even if I would have had the time to take it to 205 degrees where I gather it could have been more fork tearable.
Oh well. Only an $18 experiment. Not the end of the world.
Pic here with some baked beans, spinach, cole slaw and potato salad.
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