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I fixed a couple of brisket flats over weekend and the results won praises all around. Some said it was the best brisket they'd ever had. I know they haven't had championship meat before: but this was really really good, in my humble opinion. Big Grin

This is how it went:

Two choice flats, 6 1/4 lbs and 7 1/2 lb.

Rubbed with Head Country All Purpose Championship Seasoning. They recommend a mustard coating prior to applying the rub. I forgot to do it, but I don't think it made any difference. I guess I'll try it next time.

Marinaded 18hr (was held up putting them in to smoke) in 1/4 cup Head Premium Marinade. Turned them over once during that time. Before I put the pieces in the smoker, I sprayed them with cooking spray and sprinkled with more rub to even out the covering.

Smoked at 225 F. with 3oz wood (1/2 Hickory 1/2 oak) to 190 F. The smaller one took 5 hr 3/4 min. The larger took 7 hr 15 min.

Foiled and newspaper wrapped for 2 1/2 hr each in the cooler.

Results were tender, juicy, very flavorful and gone as fast as I could slice them. The larger one which was on the bottom shelf had lots of tasty bark too. I'm sorry I don't have mainleydave's expertise with pictures because they looked as good as they tasted.

Here's the link to the Head website for those interested in giving them a try.
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Glad to hear of the success. Flats are actually pretty difficult, so you did great.

Reading your sequence, did you rub it THEN marinade?

Also, some swear by the mustard idea as a way to hold the rub on, but me, I have no problem with that happening. Some also believe the vinegar makes a difference in breaking it down. Like you said, try it next time and see what you think.

Thanks Smokin,

Ignorance is bliss. Fools rush in... There must be several more sayings to cover it. What didn't I know that I should have
known? Roll Eyes

I followed the recipe the folks at Head Country posted on their site, with the exceptions of no mustard and the follow-up rub after the marinade. So yes- you rub before you marinade. They also say, unless it's a typo, that they cook their briskets at 300 F.??

I forgot to mention one problem I did have and that was with temp probe placement. Approx 2 1/2 hr in, both pieces registered 180 or so. Didn't believe it and repositioned the probes. As I'm sure you guessed, I found a couple of much better, cooler spots. Everything went smoothly from there.
Hey bigguy,

You have picked the single most difficult varmit to nail,first time out.

Depending on the quality of the brisket flat,it might possibly be done in 5 hrs?

If you plan on pulling it at 180�,you better have a commercial slicer to shave it across the grain.

I'd think about cooking it to 160�-165� internal,foiling it with 1/2 cup beef broth,and bring it up to about 190�+.

Let it set about an hour in the dry cooler and slice across the grain.

Won't be perfect,but it should be pretty tasty.

Next time ,adjust from there.
Big Guy.

Listen to Tom, he knows what he's talking about.

For me, I don't think an hour per pound @ 200 will get you anywhere close. Because that 200 is close to the 180 you want (which I think is low) it will take a lot longer to get there.

Brisket needs time for the collagen to break down and that takes time, not temp as you have to cook low and slow.

You might plan for a few more hours, or bump it up at the 5 hour point to 225.

Good luck and let us know how it goes.

tom ,smokin ,vernon; thank-you-all for your help
THIS IS HOW IT WENT: first I gave it about two hours. no reply: so I went to archive for brisket
and took A little of this and A little of that which was probable information from you three guys anyway. I put it in the smokehouse at 219* and let it cook without opening the door for 6 hours. Pulled it and let it rest for 1/2 hour uncovered. Put it on my slicer and cut it paper thin. It was the BEST I ever had! My wife said was the best she ever had also! From here on out, I'll record in my notes 5 1/2 lb of brisket at 220* for 6 hrs. as a rule of thumb.

Thanks again
All this brisket talk is giving me the itch. I did a brisket about a year ago. It was a flat and I wasn't thrilled with the outcome. It was a little on the dry side. I was in our local Super Wal-mart and saw that they carry the whole briskets. They averaged 14 pounds. they look kinda like a giant flattened tongue to me. Real thick on one end and tapering down to very thin on the other. I can also get flats, but it seem like the general consensus is that whole briskets are better than flats. It looks pretty big though and I guess I would have to fold it over in my 008 to get the door closed.
I just picked up a brisket (flat) from a local grocery store. It is 6.82 pounds and looks like it has a really good fat cap on it. What is the internal temperature of the meat that I should shoot for? I like it nice and tender and juicy. I would appreciate any and all input. I will be cooking it on Sunday for a family get together and don't want to be embarrassed by some tough meat. Thanks
I use a Smokin-Tex, just finished a brisket this past weekend.
Picked up a 5lb flat brisket, trimmed off about a 1/4 inch of the fat-cap, injected it with beef broth and applied my rub, which had no salt and only 1.5 tsp of pepper, mainly consisted of herbs.
Put brisket in smoker Saturday night @ 225 degrees.

11pm internal temp was 37 degrees

6am Sunday it was 156 degrees

7am 172 degrees

8am 185 degrees

raised smoker temps to 250 degrees

8:30am 192 degrees

8:40am alarm reached 195 degrees, brisket pulled
Total 9 hours and 40 minutes cooking time...just a tad under 2 hours per pound to smoke.

Wrapped brisket in two layers of heavy duty foil, then wrapped it in two layers of towels, let it sit on the counter about 30+ minutes.

I cut about 1/3 off and wrapped it back up, took the BBQ smoked beans out of the frige and a smoked onion. I smoked my beans on the BIG-BLACK IRON offset smoker. Ran down to my parents with lunch. I thought I brought enough brisket but, my brother showed up and he was pigging out, so was Dad.

All and all the rub was a very good rub, not spicy. Using the beef broth injection was another good idea!!! It gave the beef a nice flavor, worked well with the rub. Next time I'll have to smoke two briskets!!!!

i dot see how anybody can cook a brisket in 5 hours and it be worth a @#$% i'm by no means a pro at this in fact none of us are but every brisket that i've done or seen done took at least 10 hours to do and the internal temp 205 not 180 folks i know would run me out of town if i served something that tough,it had to be tough 180 dont break it down danny at says that but anyway happy cookin to ya'll
He was cooking a 5lb flat and the time isn't off for that small. If he had success with 5 hours, then he had success, so let's not criticize his methods. After all, many people have NEVER cooked one before so success to them comes in steps.

The problem with the internet is many people don't realize what a "brisket" is. There are many who can't get a full packer and doing a 5 lb flat may be all they can get.

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