BobJ
TVWBB Super Fan
Looking to cook just a flat using https://www.virtualweberbullet.com/brisket-flat-central-texas-style-butcher-paper/ as the recipe. Can anyone give me an idea of roughly how long a 5.5 lb flat would take at 250 degrees? Thanks
Cook time for a flat
- Thread starter BobJ
- Start date
BobJ
TVWBB Super Fan
Came out great but took 11 hours.
5.5 lb Prime flat injected with beef broth about 2 hr before going on the grill. Cooked for 4 hrs @ 225+/-, bumped to 250 for the rest of the cook. After 1st 3 hrs I spritzed every 30m till I wrapped it in paper @ 5 1/2 hrs.
@ 9hrs the sides read 203 and felt butter soft, the center area was a little thicker and was 199. Kept cooking till the whole brisket was probe soft and about 205. The 1/4" of fat left on the bottom was almost completely melted away.
Ended up where the thinner sides were somewhat over cooked, while the center 1/3 was pretty much perfect. I'm taking it it's a choice one makes, let the sides get overdone or the center under cooked.
What do you think the effect of the spritzing was on the cook time? If I skip it, will it come out dry?
Dinner was 3 hrs late.
5.5 lb Prime flat injected with beef broth about 2 hr before going on the grill. Cooked for 4 hrs @ 225+/-, bumped to 250 for the rest of the cook. After 1st 3 hrs I spritzed every 30m till I wrapped it in paper @ 5 1/2 hrs.
@ 9hrs the sides read 203 and felt butter soft, the center area was a little thicker and was 199. Kept cooking till the whole brisket was probe soft and about 205. The 1/4" of fat left on the bottom was almost completely melted away.
Ended up where the thinner sides were somewhat over cooked, while the center 1/3 was pretty much perfect. I'm taking it it's a choice one makes, let the sides get overdone or the center under cooked.
What do you think the effect of the spritzing was on the cook time? If I skip it, will it come out dry?
Dinner was 3 hrs late.