First Brisket (in a long time) Flat Cook?


 
W

Wade Leishman

TVWBB Member
I've been a WSM owner for a number of years now... I'm a 99% Pork Butt guy... hard for me to screw up, meats is cheap... I've only done ribs a few times a turkey once and that's it.

Anyhow, picked up a 6 lb brisket flat at the store today that I want to cook up tomorrow and haven't come across cook logs specific to the flat...

I assume that I should still account for 1-1.5hours a pound and then a foil set after it hits the magic temp (185ish?)

I use an older BBQ Guru, so can keep the temp pretty steady between 225-250* (I usually go 215* for about 24 hours when I'm doing (2) 7-8 Pork Butts).

Any help would be greatly appericiated.

Wade
 
I do flats once in awhile when I can't get a full packer. I cook them fat side down at 250ish and foil at 160f. I find the end result depends on the amount of fat left on them. A decent fat cap makes all the difference.
good luck
 
Brisket Flat is on the WSM!

Chilly outside this AM (~30*), fired up Minion Method with some Hickory and Mesquite Mix (what I had available). I prepped the Brisket late last night with Yellow Mustard (out of Worcestershire) and Texas BBQ Rub Original, wrapped in Saranwrap in fridge to get happy.

I have the BBQ Guru pit temp set at the notch between 225-250 (so 235ish).

Fat side down, edges of grate covered with foil to keep meat from being too done, and added a little more rub up top for good measure.

Plan is to remove at 160-165ish, foil with a bit of liquid (exact mix TBD) and then take up to about 190*, remove and cooler it till we eat, which I am shooting for 6 ish this evening.

It's a beautiful thing!
2011-12-04_08-54-26_104.jpg
 
Well, I hope it's not going too fast... according to my BBQGuru Probe (stuck through the side at the fattest part of the brisket), it's already at 160* after only 2 hours. I think I'll move it around... really not a good smoke char on the outside at all yet and the rub/mustard mixture is still pretty "wet" on top.

Especially since we need to leave for a couple of hours.

*EDIT* I moved the probe to another section of the meat and it was probably closer to 150*, I dropped the Pit Temp to 225* and I think we'll be OK.
 
Pretty happy with the results... Came home from getting our Christmas tree about 1:30pm, so the brisket had been on about 6 hours (on at 8:30)... it was a bit over 165ish, probably closer to 170, but foiled then with a bit of beef broth, and turned up the pit temp to 250ish. Went on for just over 2 more hours...took the meat off around 3:30-3:45ish, wrapped another couple layers of foil, towel wrapped and into the cooler until about 5:30. Sliced up, and enjoyed with the family.

Texture was excellent, not too soft or mushy, and not too tough, and just juicy enough. The smoke ring wasn't overly significant, although had a good smokey taste to it (I'm used to some signifigant bark on my pork butt's). I used quite a bit of wood and there was a good flow from the smoker when I was looking, so not sure why. Probably too much rub mixture as there was some still "slathered" on the finish product (and thus slathered to the inside of the foil upon opening)

2011-12-04_17-16-26_704.jpg


Wade
 
Looks really good Wade. I have done 7-8 lb flats. Typically at 275-300. But same method (foil ad 160), then cook till done. I just check with a probe starting after 30-60 min in the foil then every 30 minutes after that until the probe goes through without resistance.

I've done about 4 cooks or so now with large flats (these are not actually whole flats but heavy and not trimmed).

I end up with a ring like yours, but I'm not too concerned about that as it doesn't affect flavor.

Looks great.
 
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