1st Brisket - Flats

[Erik N]

All I can find to bbq are the flats, not the whole brisket

I've never done brisket before so a little overwhelmed. Will be for a late lunch / early dinner tommorrow. I'm comfortable cooking over night. The largest flat I could find was around 7lbs.

Does anyone have any marinade/rub they would recommend? I also read on here about basting with a combination of AJ & whiskey, which sounds great.

Trying not to be too spicey with the audience that will be here, but definitely want some flavor.

Was thinking of cooking over mainly oak with some cherry & alder.

I know there is a lot thrown there - but any help for an emerging rookie would be greatly appreciated.

 

[Larry Wolfe]

Erik with this being your first brisket I'd keep it as simple as possible, then adjust on the next ones.

Rub
Salt
Pepper
Granulated Garlic

Cook
Cook in the smoke with a dome temp in the 240º-260º range until you get an internal temp of 165º, wrap in heavy duty aluminum foil and continue to cook until you get in the 190º range. At that point check for tenderness by sliding your meat probe in and out, it's done when the probe goes in with little resistance. If it's not done at that point, continue to cook for another 5º until it's tender. Let rest an hour before slicing perpindicular to the grain.

I'd go all oak for wood.

 

[Bryan S]

Erik, I cook flats mostly. A 7lb. flat is a good size flat. Does it have a fat cap on it? If so you'll want to put that side down on the grate. It will help protect the meat from all the heat coming up from below. When you wrap it in foil, put the fat cap up then. Flats cook in the 1 - 1.5 hrs per lb range. Most my flats cook right at 1 hr 15 min per lb. Use that as a guide for how long yours could take (7-10.5 hrs) to get your start time. It's best to let it rest for at least 30 min before slicing, I like to let them rest 1 - 2 hrs. in a cooler. Larry gives good advice above, but I would start checking for doneness at 185. I've had a few flats over the years be tender in the mid 180's. Good luck and keep us posted on your cook.