Brisket flat foiling

[Mickey Murphy]

Hey Guys and Gals,

In my area all I can get is brisket flats. They usually are good size, around 8 lbs. I was wondering if the temps and guidlines are the same as for a whole packer. I done a few in the past and seem to have dried them out a bit. I took one off at 165 internal, it was juicier but not as tender as I like. For something that size would you suggest bring it to 165 then foil until 180?? Thank for you input

John

 

[Bryan S]

Have you heard about cooking briskets at "High Heat"? For High Heat flats that size, I foil at 165º and cook till tender. They are done when tender, not at X temp.

Here's the link to the original High Heat Brisket Thread.

 

[ToddP]

I've only ever done flats, 8# or less, and only using the high heat method. It works great, and I'll never go low and slow with a flat, IMO it's just not necessary.

 

[Dave Hutson]

Never saw a brisket yet that was not tender at 200 degrees internal. I know others claim that they have, just personal experience of mine on several hundred.