Question About Brisket Flat


 
JRAiona

JRAiona

TVWBB Gold Member
I picked up a 5.5 lb brisket flat, I couldn't resist. I was looking at Chris's articles and have a couple of questions I hope someone may be able to answer. I don't have any butcher paper. Does anyone have any experience using aluminum foil in its place? The other question, does anyone have experience with doing the HH brisket on just a flat? I'd appreciate any insight anyone can offer. Thank you.
 
I think I'd probably foil a flat if I was just cooking that. Its the best chance you have of not drying it out. I've never done a HH brisket so I can't answer to that.
 
I've used foil everytime I've done a packer brisket, never done just a flat, but I think it's a good idea.

All the HH brisket gurus call for foil I think: http://tvwbb.com/showthread.php?7188-High-Heat-Brisket-Method-A-Compilation

The only advice I have is go a lot heavier on the smoke... like ridiculously heavy..... maybe not so much on a small flat (I'm used to full packers), but use more smoke than you think.... and maybe even a stronger variety (like mesquite). I haven't oversmoked anything for many years but I'm sure it's possible and our tastes could very well vary.

The next couple briskets I do I hope will be done like Franklin did in that PBS episode..... I'll try one in butcher paper and one without, all low & slow since I don't remember ever doing a l/s brisket.
 
JRAiona said:
I picked up a 5.5 lb brisket flat, I couldn't resist. I was looking at Chris's articles and have a couple of questions I hope someone may be able to answer. I don't have any butcher paper. Does anyone have any experience using aluminum foil in its place? The other question, does anyone have experience with doing the HH brisket on just a flat? I'd appreciate any insight anyone can offer. Thank you.
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JR, last night I was doing some reading up online about almost your same question because I was at Costco yesterday and saw 5-6 lb flats for 5.49/lb (which is unseen in these parts) but I held off on buying it till I got some more info on how to smoke it.

I found this article http://grilling24x7.com/to-foil-or-not-to-foil-a-beef-brisket/ about foiling/not foiling a 6 lb brisket that might give you some info on your question about foiling. I've seen that lots of people aslo like to use oak as the wood of choice for smoking brisket.
 
Thanks for the link to the article Angie. It was interesting. Oak definitely seems to be the wood of choice for a lot of people when doing brisket and beef overall. I was actually in Memephis for a few days and found a BBQ supply store, (which was great), and picked up some oak chunks.
 
JRAiona said:
Thanks for the link to the article Angie. It was interesting. Oak definitely seems to be the wood of choice for a lot of people when doing brisket and beef overall. I was actually in Memephis for a few days and found a BBQ supply store, (which was great), and picked up some oak chunks.
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That's great that you got your hands on some oak chunks! I had to get mine online, no stores carries oak here. Sorry I couldn't be of any help about high heat cooking on the flat. I have not tackled a brisket cook yet so I look forward to seeing how yours turns out and what method you go with because I will be taking notes. :)
 
I know what you mean about the chunks. It's the same here. I'm pretty much limited to Home Depot or Lowes and I'm not crazy about the quality or selection of their wood. I found an online source I will be using once I exhaust my current inventory. I just ordered some butcher paper some I'm probably going to go that route. If it's ok I'll PM you when I do my brisket.
 
JRAiona said:
I know what you mean about the chunks. It's the same here. I'm pretty much limited to Home Depot or Lowes and I'm not crazy about the quality or selection of their wood. I found an online source I will be using once I exhaust my current inventory. I just ordered some butcher paper some I'm probably going to go that route. If it's ok I'll PM you when I do my brisket.
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Yeah definitely shoot me a pm when you do yours. I finally got a chance to read the posts on the link Clint posted on HH brisket, lots of good info there.
 
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The couple of briskets flats that I have cooked I foiled it when the IT hit 165° and cooked it to 195° and it turned out pretty good.
 
If you ever smoke Select grade one you will have to wrap in foil. Rod Gray suggested I do it earlier than normal. I've produced good brisket from the point half but most the flat needed beef broth bc it got a little dry. I've smoked really good Choice brisket w/o wrapping at all.
 
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