Brisket Flat Cooking Tips


 

A Harrison

TVWBB Member
I’ve never been too successful cooking just a brisket flat.

Looking at cooking a 4lb flat and want to get some recommendations for cook temp, and estimated time?

Plan on cooking on top grate with a water pan and wrapping with peach paper when it hits the stall
 
I haven't cooked a flat in over a year but my log says a 4 lb. flat took over 8 hours at 250° F. I dry brine for 24 hours and the inject them with beef broth broth. Pull a flat the minute it gets probe tender. Easy to overcook and dry it out.
 
I haven't cooked a flat in over a year but my log says a 4 lb. flat took over 8 hours at 250° F. I dry brine for 24 hours and the inject them with beef broth broth. Pull a flat the minute it gets probe tender. Easy to overcook and dry it out.
Thanks Lew. When you say dry brine do
You just mean preseason with salt & pepper or something else?
 
I have used this Youtube video for a Coffee rub brisket twice and I was going to write it up as a separate post but will just put it here. I have used it on a flat and whole briskets and it is literally the best meat I have ever tasted! I am not sure I will ever cook a brisket any other way now. I took about 7 hours on the kettle.
 
8hrs in on this 4lb flat and it just hit 155. Time to wrap. Fingers crossed. Outside temp is 32 so definitely taking a bit longer.
 
Success. Still pretty moist. Only thing I would have done differently was inject and cook for longer, but after 13hrs we had to eat 😬
 

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Success. Still pretty moist. Only thing I would have done differently was inject and cook for longer, but after 13hrs we had to eat 😬
Looks good. When I did mine it took 7 hours at 70 degrees, 250ish grill temp on kettle. I don't think I would have the patience for a 13 hour cook.
 

 

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