Just a flat...

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Being a novice (yet successful thanks to much good advice from the website), my question is: My brother brought me two 8lb briskets to cook, problem is, they are both flats, in other words, we didn't get the point. What modifications (if any)to the cooking process must I make so as not to end up with two 6lb pieces of leather? Please help...
 
You have a couple of options:

1. Lay several slices of bacon on top of the flat.

2. Cook a pork butt on the top grate and the flat on the bottom.
 
Flats are all we ever cook, at home or in competition. Spraying with apple juice will work.
We just made a 180 in Danville.
 
Stogie cooks flats on a regular basis and recommends that after a few hours place in foil and add beef broth, will help keep moisture up and tenderize.
Maybe Stogie will see this and lend his knowledge.
Jim
 
Gentlemen,

thank you for the help... one more thing - I am looking at the brisket and it has been way overtrimmed...will the bacon or the pork butt upstairs or the wrapping in foil be the most effective way to retain moisture?
 
Thanks Jim!

At home we do something similar. After we have smoked them, we put them in a foil pan, salt & pepper it, add a big ole sliced onion and water (you could add any liquid you like). Cover with foil and finish cooking. And the folks here go nuts over them.
 
Geo
All of those things can help.
I would start with bacon or the pork butt and then foil after a few hours.
Jim
 
Hi Raine,
That's interesting.
I've been cooking the whole thing for cookoffs.
So is this one of those secret competition things?
I've heard of people seperating the point and the
flat after it's done and then slicing up the flat.
So how long do you cook the flat alone?
Thanks
John
 
There are a number of teams that cook flats in competition. We cooked it 13 hours. Of course we pan them we don't cook them that long. You can practice cooking them at home to get your times down.
 
I may never win a Brisket competition as I am stubborn about cooking the whole brisket. I have seen lots of flats being cooked in the midwest and NC competitions I have attended in the last few months and at times, I find myself wavering.

I think Rainie's method sounds wonderful and if I did not already have two briskets ageing in my fridge for Tryon next week already, I might give it a try.

At Katy Days a couple weeks ago, I was next to Paul Kirk, who also cooks the whole brisket. Which gave me confidence to continue in that path.

I picked Bob Lyons for some brisket tips--his team took first in Brisket and Grand Champion at Tryon back in 1994 or so. Here's hoping I can replicate some of his success. Either way, I get to eat the point after all the work is done and that is just reward.

Dale
 
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