Secrets to low & slow brisket

[Patrick Sullivan]

I did a small brisket flat yesterday. It had good flavor, but was somewhat dry in the end. I am looking for ideas on how to successfully cook brisket low and slow (not high heat). Your suggestions would be appreciated (things like pit temp, smoke wood, do I need to start with a whole packer, trimming, etc...)

 

[Tony C.]

in my opinion small flats are not a good choice for slow and low. i did a few bigger ones(7-9pounds) and they turned out just OK. i much prefer high heat but if you want to do slow and low i'd suggest doing a packer.

 

[Dave/G]

Did you use any foil? I only do flats, foiling at ~160 and cooking in the foil until tender. I try to cook in the 240-260 range. My results lately have been good. If you haven't been foiling your flats, I suggest you give it a try and see if you don't like your results. As far as wood goes, I tend to use a combo of hickory and fruit wood, either apple or cherry. Depends on the flavor you like. Pecan is good too. Try to buy flats that have a decent layer of white fat. I get mine at BJ's and have been quite satisfied. Also, I look for flats that are of even thickness.

 

[Russ Sylvester]

I've found that if I'm only doing a flat then I will use an aluminum pan with a grate in it. I add about a quarter inch of broth or leftover injection underneath the flat. Not quite enough to actually touch the meat. I then smoke it at about 225 and cover the tray when the meat gets to about 165-170. Lately I've been turning the meat over about halfway through the smoke. Not sure if turning really helps or not.

The next thing I want to try is right before putting the foil cover on it, put two or three pats of butter on top of the meat. Kinda like they do with a really nice filet in the restaurants.

Russ