Advice - Smoking a Flat Cut Beef Brisket (First Time)


 
E

Edwin

New member
Hi everyone. This site and these forums have been invaluable. I'm going to attempt my very first brisket smoke tomorrow. The brisket that I have is a flat cut, 7 pound, USDA Choice, Cryovaced brisket. I will be attempting the "high heat" method that is detailed here: http://virtualweberbullet.com/brisket4.html.

My question is, the instructions at the link are for an untrimmed, 10-12 pound brisket. What major changes should I make to my preparation and cook since my brisket is 7 pounds and flat cut?

Thanks for the time.

/Edwin
 
I would wrap at 160 and start checking for tender after 1.5hrs to be on the safe side. I do 12 pounders in 4-4.5hrs going HH.
 
I bet yours will probably be about the same...it's only shorter, not thinner. I most likely wouldn't trim it.
 
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