Brisket flat


 
D

DennisM

TVWBB Pro
I have a angus choice flat, almost 7 lbs, with a thin layer of fat. I have cooked exclusively packers with great results. I am cooking this one today, and plan to pretty much cook it similarly (same rubs, woods etc)
I guess my question is timing..I will keep a 250 lid temp, and am thinkng about 8 hours..does this siond correct?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DennisM:
I have a angus choice flat, almost 7 lbs, with a thin layer of fat. I have cooked exclusively packers with great results. I am cooking this one today, and plan to pretty much cook it similarly (same rubs, woods etc)
I guess my question is timing..I will keep a 250 lid temp, and am thinkng about 8 hours..does this siond correct? </div></BLOCKQUOTE>

That sounds pretty good to me. I cook mainly flats and they normally take right at an hour to an hour and 15 minutes per lb. I foil at 165* and pull in the 190-195* range, depending on the feel.
 
Also, i am approaching 160 deg..how long does it normally take a flat (nearly 7 lbs) to go from 165 to 195?
 
I am a fan of the flat...it was great.
Toasted a hoagie, layed out some slices, put on some spinach, tomatoes, and a little bbq sauce, and what a brisket sandwhich.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DennisM:
I am a fan of the flat...it was great.
Toasted a hoagie, layed out some slices, put on some spinach, tomatoes, and a little bbq sauce, and what a brisket sandwhich. </div></BLOCKQUOTE>
Dennis, Glad to hear it came out great for you. I'm a fan of flats too. Thanks for making me hungry.
icon_biggrin.gif
 
You must log in or register to reply here.

 

Back
Top