BJ's "Flat" first timer... High heat or low and slow...

[Rob]

Made a ton of great Pork Butts and ribs, now going to venture in to brisket. I love Famous Dave's Brisket.

Going to put a mustard slater on.
Use a basic rub Onion Onion and Garlic Garlic from Tastefully Simple, Salt, Paprika, Chiptole chili powder, brown sugar, and pepper. Maybe some white pepper too...

and probably go low and slow. It's a 5 lb with a good chunk of fat on half the brisket, but middle on where it begins to thin out to a point, it has little or no fat. Bacon will hopefully cure that.

Am I right to go 235 to 250? Steve Reichlan used a pan I saw, is that a good plan? I am going to use Hickory, all out of fruit woods.

Looking at about 7 hours?

 

[S. Fink]

While both methods are proven winners, as someone who's done a bunch of BJ's brisket flats, I highly recommend going w/ the high heat method.

My results have been much more consistent that way and I get to eat a lot sooner.

 

[Dave/G]

Agree with high heat. Foil ~160 and cook until it tests tender. Rest 20 minutes and enjoy. IMO, a 5 lb flat is too small and lean for low/slow. Don't worry, you are still making barbecue.

 

[Stewart M.]

I'm with the others. It's like the flats from BJs were made for the high heat method. And now that there's a BJs a 10-minute drive from my house -- helpfully right next to Russo's in Watertown, the best greengrocer in the area -- I can smoke a brisket pretty much literally any time I feel like it! It rocks.