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5 replies

Whats that you say? Time for my first Brisket? Go on...

FM Former Member
Hey everyone!!

So the Amerique arrived last week and I ended up seasoning it around 7:00 pm Friday and just couldn't wait til the next day to fire up some ribs. So I threw on 4 racks of baby backs at 11:00 pm and was eating some of the best ribs I've ever had at 3:00 AM (after a few adult beverages of course). I'll post a pic at the end of this of my results.

Anyway, Im planning on doing a brisket tomorrow and would like to get your advice. I've got a 6 pound flat I want to cook and am wondering roughly how long it will take and what temp I should attack this beast on. I was thinking between 225 to 250 degrees for roughly 6-8 hours, and using the probe to get er up to about 195. Am I way off track here or does that sound about right? Anyway, cheers and thanks for the warm welcomes earlier! Im going to need some serious BBQ to wash away the stink of my Blue Jays right now.

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G garyiMember
Welcome muttonfish. I too have the Amerique and do lots of briskets. Seldom do just a flat usually whole packers. Sounds like you are on the right track. I never use my probe, I just check for doneness with a bamboo skewer. I usually set at 225 for 14hrs. Then start checking for tenderness by pushing the skewer through if it goes easy then it is done. If not check again in 30min. No 2 briskets seem to cook the same.That is for a whole packer.For that size i would say you should be fine.
Ribs look good.
Good Luck
Gary I.
S solemanMember
Flats are hard to do, especially first time. Tend to dry out. My very first brisket was a flat (I hadn't discovered the forum yet!) and was dry and very disappointing. Recommend packer briskets-they turn out a lot better. (see brisket 101s)

That being said, when I have done flats, I will foil them once they hit around 165 IT, add some worcestshire or beef broth to the foil if you like, then back in smoker. Typically cook to internal around 190 to 200, but as Gary states: use the bamboo skewer test, don't go solely on temp. The skewer should go through like butter.

Injecting with some worchestshire or beef broth before cooking will help with moisture as well.

Best wishes, and welcome.
R randye 2Member
Until you get a rew under the belt. I would use the temp gauge, and the skewer. Until you know what your looking for in doneness. You can really go over the edge not having a reference point.

Becasue a flat is so lean, I like to spray with butter during the cook to help keep the outside from getting too dry.

If you haven't done so I would really give the Cookshack brisket rub a try. I do wrap, but I add some butter and a few other things to it. But I have done flats without the wrap and they do well.

Enjoy

RandyE

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