Two brisket flats - HELP!

[Guest]

I unfortunately bought brisket flat cuts at Costco yesterday. Like 4.5 lbs and 4.75 lbs. They're trimmed up quite a bit. I would've preferred the whole brisket, but that's what was there and I guess I bought on impulse. So now I'm a little worried that they'll end up dry. I've seen people mention doing tricks with bacon, and using a lower temp. What about tying the two together with cooking twine? Or foil them both halfway through the session? Thanks!

Andy

 

[Tim Clendenning]

Hey Andy, not sure about tying them together but foiling at about 180 or so with a little beef broth is what i would probably do. Also those are pretty small and they will cook quick so keep a close eye on them. let us know how they turned out and how you did them. Good luck!

Windy City Smokers

 

[Jeff T Miller]

I have tried the putting the bacon on the brisket and I am not sure that did much of anything to help. One thing is for sure it won't hurt anything.

Tim has a good idea there. I would just say foil it before 180. Take it to around 165 then foil with broth. Brisket usually becomes fork tender between 180 and 190 so foiling will be a bit late at 180.