Brisket flat cook

[Jason Smith]

Going to try cooking up a couple of brisket flats this Saturday during the day to bring down to the in-laws for dinner on Sunday. Since they will be done ahead of time before dinner on Sunday, was wondering if anyone had any suggestions for keeping the meat when it is finsihed and how I should go about heating it back up on Sunday?

 

[Matt Jones]

Couple posts on the topic. Seems the general consensus is to reheat the brisket whole then slice it.

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...270096492#7270096492

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...970033553#2970033553

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...870018252#2870018252

 

[Jason Smith]

Thats some good info, thanks! Any idea on how long it would take to cook just a couple of brisket flats?

 

[Tim Johnson]

Hey Jason...
I did a flat on saturday. It wat about 7.25#'s. I started firing the smc up at about 8am and by 9 it was ready to go... Put it on and ran it at about 250f till it got to 160 internal around 4pm... Foiled with some apple juice and went about another 2 hrs till fork tender. all in all this one went till 6.30pm...

Hope this helps...

 

[Matt Jones]

Figure about 1 1/2 hours per pound at 250, no brisket is the same so that's just a rough estimate.