4lb flat cut ?

[L Weiner]

I just bought a 4lb flat cut brisket. Any reccomendations? Temp, smoke wood, length of cook, rub?

Thanks!!

 

[Bob Sample]

Many ways and temps to cook it at. I like oak or mesquite but if I don't have any I go with hickory. I like salt, pepper, course ground garlic flakes, some red pepper flakes and some course ground onion flakes on mine.

 

[Dave Penn]

I just bought a 4lb flat cut brisket. Any reccomendations? Temp, smoke wood, length of cook, rub?

Thanks!!

I'm a big fan of mesquite for beef, and for rubs I like to keep it pretty simple like what Bob mentions. As for the cooking approach, these partial briskets are a good way to try new techniques since there's less risk (unless you're serviing some high-stakes guests, I suppose). Try something you haven't tried before and remember - or write down - what you like and don't like about it. That way when you decide to plunk down the heavy coin for a wagyu or Snake River Farms brisket, you'll be ready with your "A game."