High heat flat?

[Russell McNeely]

Has anyone had success (or failure) doing a high heat brisket flat? I kind of wanted to try one this weekend, but am a little nervous about it

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I've done HH whole brisket and it was very good. I just didn't really want to do a whole packer this time, however, I don't want to spend the money on a flat and end up with a dry piece of meat either.

 

[Dave Russell]

I think the best way to cook just a flat is in a pan, covered tightly with foil after it looks done enough on the outside, or measuring over 160 with a probe. With this method, I don't know that the cooking temp makes much difference.

 

[Mike R. (Heyworth)]

I've done many flats high heat, and that's the only way I do them actually. I've never temped one, but I let them go at around 350 until i'm happy with the color, usually around the 1:40 mark, then they get foiled until probe tender (goes in like butter). Once foiled, I'll jack it up to 375 or so. This usually takes an additional 1:40-2:00 depending on the thickness of your flat, and how long it went unfoiled. With the high heat flats, your window of "done" is smaller than with a full packer since they are considerably smaller. If you are near the right time (3:40 or so) and your flat is still resisting your probe, checking in another 15 mins can often yield perfect results.

 

[Marc]

Russell, Just be cognizant of the temp. Check for tenderness and all will be good! IMO: a high heat flat is easier then dealing with the differences between the flat and the point in a high heat cook.

 

[Russell McNeely]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike R.:
With the high heat flats, your window of "done" is smaller than with a full packer since they are considerably smaller. If you are near the right time (3:40 or so) and your flat is still resisting your probe, checking in another 15 mins can often yield
perfect results. </div></BLOCKQUOTE>

Good point. I probably wouldn't have thought of that - makes sense. Thanks for the good post.

Thanks guys for all the input. I think I'm gonna give one a try. I'll let ya know how it turns out (hopefully with pics).