Don't Want to steal Matts Brisket Thread...But I have a brisket question.


 
Rich Dahl

Rich Dahl

R.I.P. 7/21/2024
Didn't want to hijack Matts tread but I've never done a brisket and I am doing my first brisket flat. I have a full brisket to do after this one, but I wanted to get a feel for what I need to do before I throw $40 worth of meat on the smoker. So I picked up a flat at Costco for a trail run.
So my question is and yes I've been good and reading all the brisket threads, is the procedure the same for just a flat or different?
Thanks for any information that I should do differently.
 
yes, same way low and slow, but you can wrap with foil around 160 to keep moisture. Also, some recommend topping with bacon or rubbing with butter to keep moist.
 
Rich,
I agree with James about the method, not sure about the bacon or butter since I've never tried adding either.
Bottom line is that the flat usually gets done before the point, when doing the whole packer, so that's when it gets taken off and rested.
The point can be put back on to finish, or frozen to be finished later for slicing or burnt ends.
 
Depends... If it's a well trimmed flat with barely any fat hat on , then you should prolly foil or butcher paper at an earlier temp then with one that has a decent cap/hat on.
Probe thru the thickest part sideways for a tender check and once wrapped don't go by internal, go more for feel.
Most of the flats I see around here are trimmed too much, and the price reflects that.

Tim
 
timothy said:
Depends... If it's a well trimmed flat with barely any fat hat on , then you should prolly foil or butcher paper at an earlier temp then with one that has a decent cap/hat on.
Probe thru the thickest part sideways for a tender check and once wrapped don't go by internal, go more for feel.
Most of the flats I see around here are trimmed too much, and the price reflects that.

Tim
Click to expand...

Tim this one doesn't appear to be trimmed much if at all, so I'll go with about 160 before I foil. Looks like this one.

butcherpaperbrisket4-1024.jpg
 
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Hi Rich,

My first brisket was also a flat from Costco!

It turned out alright, but I made some mistakes that kept it from being "very good" or better. I actually posted some photos and process info. If you are interested in seeing a few things not to do, you can go here - http://tvwbb.com/showthread.php?61255-Advice-on-Cooking-Brisket".

Learned a lot in the last eights months. Below are some things I have found for cooking flats. Please keep in mind that these are just my opinions. Some people may disagree. Feel free to ignore anything or everything. ;)

  1. Most important: Like Tim said, go by feel, not just internal temperature! Early on, I was so obsessed with temps and measurements that I was taking the briskets off too early. Use the meat temp around 185 or 190 as a starting point to check the feel. For a flat, the probe should feel like it's going through crisco or watermelon. The meat should feel very "bendy" and supple.
  2. Second most important: let it rest! Put it in a cooler for 1 to 2 hours. This makes a big difference for me.
  3. Wrap the flat earlier than you normally would. I agree with James - wrap around 160.
  4. Regarding wrap: I have tried not wrapping at all, as well as wrapping with foil and butcher paper. I prefer butcher paper but foil is pretty good. Just don't add any liquid to the wrap! I tried that a few times and I got pot roast.
  5. Salt liberally the night before. Then add just pepper when you are ready to cook.
  6. In your photo there is not much fat so don't trim too much, if any. I like to leave a bigger fat cap on flats. You don't have to eat it, but it helps.
  7. I like to use a clay saucer instead of water.
  8. Last but not least: low and sloooow makes the best flats, IMO. The slower, the better (within reason). I keep the WSM at about 210 for brisket flats.

Again, just some opinions from my trial and error.
 
Mark Barton said:
Hi Rich,

My first brisket was also a flat from Costco!

It turned out alright, but I made some mistakes that kept it from being "very good" or better. I actually posted some photos and process info. If you are interested in seeing a few things not to do, you can go here - http://tvwbb.com/showthread.php?61255-Advice-on-Cooking-Brisket".

Learned a lot in the last eights months. Below are some things I have found for cooking flats. Please keep in mind that these are just my opinions. Some people may disagree. Feel free to ignore anything or everything. ;)

  1. Most important: Like Tim said, go by feel, not just internal temperature! Early on, I was so obsessed with temps and measurements that I was taking the briskets off too early. Use the meat temp around 185 or 190 as a starting point to check the feel. For a flat, the probe should feel like it's going through crisco or watermelon. The meat should feel very "bendy" and supple.
  2. Second most important: let it rest! Put it in a cooler for 1 to 2 hours. This makes a big difference for me.
  3. Wrap the flat earlier than you normally would. I agree with James - wrap around 160.
  4. Regarding wrap: I have tried not wrapping at all, as well as wrapping with foil and butcher paper. I prefer butcher paper but foil is pretty good. Just don't add any liquid to the wrap! I tried that a few times and I got pot roast.
  5. Salt liberally the night before. Then add just pepper when you are ready to cook.
  6. In your photo there is not much fat so don't trim too much, if any. I like to leave a bigger fat cap on flats. You don't have to eat it, but it helps.
  7. I like to use a clay saucer instead of water.
  8. Last but not least: low and sloooow makes the best flats, IMO. The slower, the better (within reason). I keep the WSM at about 210 for brisket flats.

Again, just some opinions from my trial and error.
Click to expand...

Thanks for the response Mark, sounds like good advice. I've been watching all the brisket threads and read all the info on The Virtual Weber Bullet and am now suffering with brisket overload. I think I've got a plan that will work for me now.... hopefully.

I know brisket is more of a touchy feely cook instead of temperature and that's how I'll approach it after I wrap it at about 160.

Never have used water so that's a gimmie and the resting part has been emphasized by many, so that's in the plan also.

Doing some chicken as a back up and got another six pack for anxiety control. I think I'm set to go.

Just think Mark in another month or so cooking at 210 in Mesa you won't even have to put coals in the WSM:cool:
 
That is pretty good advice from Mark. The only thing I disagree with is using water but that is just a procedural thing and what ever you like is great. Given your known abilities Rich, I have no doubt that your brisket will turn out great. I will be in your shoes next weekend when I do my first cook with ribs. Know all about pork butt and brisket, but ribs are new to me. I am sure Barb will be raving about your brisket later today. Have fun and don't sweat the small stuff.
 
Bob Ivey said:
That is pretty good advice from Mark. The only thing I disagree with is using water but that is just a procedural thing and what ever you like is great. Given your known abilities Rich, I have no doubt that your brisket will turn out great. I will be in your shoes next weekend when I do my first cook with ribs. Know all about pork butt and brisket, but ribs are new to me. I am sure Barb will be raving about your brisket later today. Have fun and don't sweat the small stuff.
Click to expand...

I do a lot of ribs, not as much as the rib kings, Jim Lampe and Kemper but quite a few. I have a feeling that the brisket is going to be a little like the ribs, a fairly narrow window between underdone and overdone and seeing you also go by sight and feel with the ribs instead of temperature.
I run my ribs a little hotter than most 250-275 so I always foil with a little apple juice/cider and brown sugar to keep the moisture up.
Good luck with your ribs I'm sure you'll do great.
 
Rich Dahl said:
Just think Mark in another month or so cooking at 210 in Mesa you won't even have to put coals in the WSM:cool:
Click to expand...

Ugh! Don't remind me, Rich.

But... You gave me an idea. I think in mid-July I'll put the WSM out in the sun and take the grill temps over a couple hours.

Looking forward to reading about your brisket!
 
Mark Barton said:
Ugh! Don't remind me, Rich.

But... You gave me an idea. I think in mid-July I'll put the WSM out in the sun and take the grill temps over a couple hours.

Looking forward to reading about your brisket!
Click to expand...

That's funny Mark I was going to suggest you do that to see how hot it would get sitting in the sun.
 
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