Brisket Flat Advice


 
N

N Delo

TVWBB Member
I'm going to be attempting my first brisket this weekend. Unfortunately we have no whole packers anywhere that I can find, so I'm going to be getting a flat that looks like it has some fat cap still on it from Wegmans.

I've been reading up on doing flats, but still need advice on the following items, as I find conflicting answers to them the more I look.

Ok, here goes:

1) Fat cap up or down?
2) Inject it or not, and if so, with what?
3) Foil? If so, at what temp?
4) Would putting a slab of ribs on the grate above it help any? (I'd rather not do this as a brisket and ribs is a lot of food for me, even with left overs, as I live with a vegetarian girlfriend).
5) Any other words of wisdom?

Thanks in advance for any advice.
 
Not an expert by any means but this is what I do and it works pretty well for me.

1) Fat cap down
2) I usually inject. The last few I used Lawreys steak and chop marinade. Used only about a cup which was thinned down some with beef broth. Turned out very good.
3) I assume you are cooking this high heat. I foil when the flat gets to about 165.
4) Don"t think this would help in any way with the brisket cook but I don't know as I have never tried it.
5) Add a little stock or broth when you foil. Maybe 1/4 cup or so. Once foiled cook until tender (probe goes in like butter). Don't worry about temps at this point. Took me a long time to get over obsessing about temps but you save yourself alot of headaches and worrying just cooking until tender. I start checking the flat after around 75 minutes in the foil. If it isn't tender, wrap back up and cook another 20 minutes or so and check again. Keep doing that until it's tender. My flats generally take around 1.5 hours to 2 hours in the foil until tender.
 
Brisket can be cooked low and slow, medium heat or high heat. I cook between 260 and 290, just wherever my temps settle at. Foil when meat is about 160 and cook 'til the brisket is probe tender. No injection for me. Save the juices that collect in the foil, great stuff.
 
As long as you foil at 160 and look for 190-205 final temp in foil it should come out great.

My only concern is the "vegetarian girlfriend"
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You'll have to grill up some delicious veggies on the kettle.
 
You could also put the flat in a foil pan and drape bacon over the top. I've done that before with good results.
 
Ok, so the plan is this - since this is my first time (I'm a brisket virgin) - I'm going to keep it simple. Slow-n-low, simple salt-n-pepper rub, foil at about 160. Pull when done.

I was just nervous that this thing might dry out fast without the point, as other have noted. It has a decent fat cap still attached, and is an even thickness, but seems kind of thin (thinner than the pork butts I'm used to doing, that for sure).

Anyway, I'll post pictures. Looks like its a brisket date Sunday!
 
Good point Bill on the saving the juices. Totally forgot that part. Drain the juices and plop a few ice cubes in it. That will help the fat collect on the top. Just scoop the fat off once it solidifies a bit and what is left is pure heaven. I could (and have on occasion) drank the stuff!!!
 
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