Brisket flat


 
Exactly what I was looking for! I got a nice flat from a local farm last week...what temp did you cook it at? How long? Any foil? What are your thoughts on trimming a flat? Fat side up or down and lastly I was thinking of injecting it with beef stock to keep it moist......good or bad?
 
Steve W (Weave) said:
Exactly what I was looking for! I got a nice flat from a local farm last week...what temp did you cook it at? How long? Any foil? What are your thoughts on trimming a flat? Fat side up or down and lastly I was thinking of injecting it with beef stock to keep it moist......good or bad?
Click to expand...
I'd be interested in the cook details as well. I smoked a flat today, and it was drier than I would have preferred. The middle was OK (not great), but the ends were very dry.

Smoker temp? Target temp? Foil at all?
 
You must log in or register to reply here.

 

Back
Top