Double-checking cooking time on brisket flat

[Rita Y]

I'm assuming that the 1- to 1 1/2 hours-per-pound estimate at 225*F is as good for a brisket flat as it is for a whole brisket to get to 180-185?

So, for a 5 1/2-pound flat at 225*F, I'm looking at a 5 1/2- to 8 1/4-hour cook, most likely about 6 1/2 hours I'd suppose.

How does that jive with your experience?

Some day I'm going to find a packer cut.

Thanks,
Rita

 

[Bryan S]

Rita, Yes thats about right. It depends on the thickness of the flat not the weight.The thicker the flat the longer it will take. I've had thin ones finnish in 5 hrs already. Bryan

 

[Dave Schwartz]

Rita, I've now done 2 flats, each about 6 lbs. and what I consider average thickness. Both times they took about 9 hours to reach 185. Just an FYI... I used the Texas BBQ rub Championship Brisket recipe with great results. Brisket Recipe

 

[Rita Y]

Thanks, Bryan and Dave. I cooked a 6.3-pound flat, estimated about 8 hours at 225*F, and it took 11 hours! Bryan, your caution about the thickness was right on; mine was about 2 inches thick, thicker than my last one.

Thanks for the good advice,
Rita