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Brisket Flat -- Timing?
- Thread starter Stone
- Start date
Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stone:
I've never cooked just a flat. Assuming it's about 8 pounds (Is that right?) how long should it take? 10 hours? Less? Would a five hour smoke, finished with a few hours in a 350* oven do the trick?
Thanks. Hope everyone is having a good summer. </div></BLOCKQUOTE>
Flats generally take me about an hour to an hour and fifteen minutes per lb at 240-260* dome temp. I foil at 165* and pull in the 190-195* range or whenever tender.
You could finish in the oven like you suggested, at the 5 hour point you will have all the smoke you want on it.
I've never cooked just a flat. Assuming it's about 8 pounds (Is that right?) how long should it take? 10 hours? Less? Would a five hour smoke, finished with a few hours in a 350* oven do the trick?
Thanks. Hope everyone is having a good summer. </div></BLOCKQUOTE>
Flats generally take me about an hour to an hour and fifteen minutes per lb at 240-260* dome temp. I foil at 165* and pull in the 190-195* range or whenever tender.
You could finish in the oven like you suggested, at the 5 hour point you will have all the smoke you want on it.
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">finished with a few hours in a 350* oven do the trick? </div></BLOCKQUOTE>
Foiled though.
You could also high-heat cook in the smoker from the get-go and it should come in around 4 hours total.
Flats can vary in weight and thickness. Some are quite small and, to me, not worth bothering with as they tend to be over-trimmed and/or thin. Shoot for minimal trimming and larger/thicker-- >6 lbs if possible.
Foiled though.
You could also high-heat cook in the smoker from the get-go and it should come in around 4 hours total.
Flats can vary in weight and thickness. Some are quite small and, to me, not worth bothering with as they tend to be over-trimmed and/or thin. Shoot for minimal trimming and larger/thicker-- >6 lbs if possible.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stone:
I've never cooked just a flat. Assuming it's about 8 pounds (Is that right?) how long should it take? 10 hours? Less? Would a five hour smoke, finished with a few hours in a 350* oven do the trick?
Thanks. Hope everyone is having a good summer. </div></BLOCKQUOTE>
Stone, I cook alot of flats. 7-8 lb+ flats are common here and easy to find. You can do them low and slow, but I reccomend a high heat cook for them over trimmed flats. Blast the WSM to 300-325 cook it fat cap down and foil once the flat reaches 165. Cook till just fork/probe tender or just shy of this if you are going to hold it in a cooler for over an hour. The carry over heat will finish cooking it after removing it from the WSM. If you just plan on taking it off and wrapping in foil and just resting it on the counter or what not, you don't need to worry too much about the carry over heat. Yes it will cook a little more but in an open environment no big worries.
I've never cooked just a flat. Assuming it's about 8 pounds (Is that right?) how long should it take? 10 hours? Less? Would a five hour smoke, finished with a few hours in a 350* oven do the trick?
Thanks. Hope everyone is having a good summer. </div></BLOCKQUOTE>
Stone, I cook alot of flats. 7-8 lb+ flats are common here and easy to find. You can do them low and slow, but I reccomend a high heat cook for them over trimmed flats. Blast the WSM to 300-325 cook it fat cap down and foil once the flat reaches 165. Cook till just fork/probe tender or just shy of this if you are going to hold it in a cooler for over an hour. The carry over heat will finish cooking it after removing it from the WSM. If you just plan on taking it off and wrapping in foil and just resting it on the counter or what not, you don't need to worry too much about the carry over heat. Yes it will cook a little more but in an open environment no big worries.