Brisket Help


 

Toby Keil

TVWBB All-Star
I was planning on cooking a brisket tomorrow morning but when my wife went to the store they only had the flats so she picked up two of them. If anyone could provide some assistance in the best way to cook the flats that would be great. I just want to make sure they don’t dry out. I’m going to rub them down tonight after dinner then start the WSM prep and coals at 9am. Thanks in advance!!!
 
Assuming they are well trimmed as most flats are, I'd suggest the high heat method at ~325. Foil at about 165-170* Try searching "high heat brisket" cooks as there are numerous posts on the subject. Test for tender with a probe. If it goes in with minimal resistance, pull the wrapped flat, and rest in the foil for 1-2 hours covered with a few towels in a cooler or microwave. It will continue to cook. Let cool for about 15 minutes just before slicing. Be careful handling that hot brisket package. There will be hot juice in it which can be used to pour over the slices for added moisture and flavor. Low and slow does tend to make for a dry product with well trimmed flats.
 

 

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