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9 replies

Flat Brisket advice

FM Former Member
My wife bought this brisket flat from Costco (like Sam's)- she does not know the cuts of meat (I wanted a packer). Anyway - now I need to cook it. HELP!

I seasoned it with CS Brisket rub on one side (meat side) and it is in the refreg waited to be cooked.

I plan on using 2oz Pecan, 2 oz Hickory @ 225 until an internal temp of 190 is reached.

The problem is these guys are thin! The thickest part may be 1 inch. The thinest part may be 1/4 of an inch.

Should I foil it? If so when...Ahhhh.

Signed - Confused in AZ

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FM Former Member
Hey Slice,

I like to use flats, but yours seem a little thin. But I feel they should turn out ok. I wouldn't go very heavy on the rub, with them that thin. I would do them at your normal temps, then pull them and wrap them when they get to 165 internal temp. And then take them up to 195 on the internal temp. That should give you all the smoke flaover your after without drying then out. they should be very tender.
May not take very long, whatch your internal temps.
Good luck
FM Former Member
I've done packers, cut about 3 lbs of fat off a 15 pounder, just last week I bought a flat cut from costco, it seemed to have enough fat cap so I didn't put bacon on top. Set the amerique to cook at just 200 and brought the meat up to 180, I didn't want to pull it just, slice it for sandwiches, it took about 18 hours and I put in foil for another hour, it was the best.
Q qnorthNear Traverse City, MI
I would slap those two pieces together (meat side to meat side) and cook it as one piece. But as suggested, foiling at around 160 is not a bad idea for briskets. I usually do it.

And don't knock the flats... Everytime I cook a full packer, my wife really enjoys the flat (very tender and meaty) but when we get to the point, she points out all the fat within and complains that we shouldn't have brisket any more. I may have to stick with the flats which is not a bad deal.
FM Former Member
quote:
Originally posted by Qnorth:
Everytime I cook a full packer, my wife really enjoys the flat (very tender and meaty) but when we get to the point, she points out all the fat within and complains that we shouldn't have brisket any more. I may have to stick with the flats which is not a bad deal.


No.no.no.no.no. You're missing the good stuff.

Anytime I do brisket "most" people want the point over the flat. But I make sure mine renders. Depends on a lot of things, but by 190 internal most of the fat will render.

take it out of the smoker, trim the point from the flat and put it back in to render more fat. Take it to about 210 internal THEN slice it. Well actually chunk it, it will be too tender to slice.

That's how they make Burnt Ends in KC.

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