Brisket Flat Methods

[3970010]

When cooking a brisket flat do you guys treat it differently or cook it the same way you cook a whole brisket?

[MountainCityOutlaw]

I treat it the same way, but just watch the internal temp closely. just my .03 worth.
Sorry, I also wrap in plastic wrap before I foil, helps retain the moisture.
MCO

[Txngent]

I cook mine in a foil pan, instead of directly on the grate... helps to retain moisture.

[Sweetdaddy]

I cook the flat just the same as the whole brisket. When I can find them on sale, I perfer them to whole brisket, mainly because the quicker cook time. I pull at 165, mop my home made bbq sauce on, wrap twice in heavy foil, and return to the pit until 195. Rest in my igloo for at least two hours. Slice and dig in.
SD

[Bowhnter2]

I cook mine just like a whole brisket as well, But will also be looking forward to other ideas/methods, as I might seperate it this weekend before cooking.

[HFD26]

I have noticed that flats are a lot more expensive than a whole brisket. I would think it would be best to buy a brisket on sale, seperate the point from the flat. At a later date, when you are smoking a butt for pulled pork, throw on the point for chopped beef.

[Dustaway]

I guess your experiment didn't go as planed :?:

[3970010]

I guess your experiment didn't go as planed :?:


My experiment did go as planned. I was playing with different seasonings. I didnt find anything better that I liked better than TexasBBQRub. I just feel the need to experiment and play with different ideas. Gonna do it again this weekend as a matter of fact.

I have noticed that flats are a lot more expensive than a whole brisket. I would think it would be best to buy a brisket on sale, seperate the point from the flat. At a later date, when you are smoking a butt for pulled pork, throw on the point for chopped beef.

Your right, I would never buy just a flat unless it was on sale or something.

[Oli]

12 hrs at 300' should do it,.... start checking temps at the 11 hr mark.....

[Zilla]

After I get a real good bed of coals going I just through my brisket right into the firebox. After about 10 minutes I flips it over and lets it sit for another ten minutes. That seals in the juices. Then I just cook like any old brisket. That's my secret. Now you Know. So when I decide to start competing you'll know why I beat Y'all so bad.

[3970010]

After I get a real good bed of coals going I just through my brisket right into the firebox. After about 10 minutes I flips it over and lets it sit for another ten minutes. That seals in the juices. Then I just cook like any old brisket. That's my secret. Now you Know. So when I decide to start competing you'll know why I beat Y'all so bad.

Our spies that we sent to San Antonio recently already told us your secret.

[Woodman]

After I get a real good bed of coals going I just through my brisket right into the firebox. After about 10 minutes I flips it over and lets it sit for another ten minutes. That seals in the juices. Then I just cook like any old brisket. That's my secret. Now you Know. So when I decide to start competing you'll know why I beat Y'all so bad.

Doesn't it get covered with ashes?

[Zeeman]

What is a "Flat".
z

[TexLaw]

I don't cook flats. I just take 'em out of the plastic, rub 'em, and eat 'em raw. Flats don't need no cookin'. :D

Seriously, there's no reason to cook a flat much diffrerent that a packer, unless you find something that makes a difference in a way you like (see the above replies).


TL

[vinman]

I only do corned beef out of my flats :crazy:
I have only cooked a couple of flats myself. They be way too 'spensive up in here.

[Woodman]

I pay the same price for flats or whole.

[vinman]

I pay the same price for flats or whole.


Of course YOU do. Mortals have less choices.

[Zilla]

Doesn't it get covered with ashes?


That's what makes my bark so good.