Brisket Flat?

[BrandonH]

Any tips on smoking just the flat? Due to time constraints and not taking a packer out of the freezer in time I'm going to attempt to cook a flat. It's Prime grade and weighs 4.5#. I've smoked dozens of briskets and just about every other cut off meat, but have never cooked just a flat. I'm worried about it drying out since it doesn't have the much fat without the point.

Thanks

[DimmitCo]

I haven't ever done just the flat either. Do you have much marbling or any fat on the "fat side" of the flat?
I'm sure it's blasphemy to the bbq purists, but wrapping in bacon and/or a consistent basting will help prevent moisture loss.

[dope hunter]

I really like this bbq channel on yourube. He has a lot of videos. Hope this helps!

https://youtu.be/X1yTHESqgA8

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[bdchorn]

You got your hands full. Know that's not what you want to hear p but.........
I've done it twice. Neither was good but 2nd was better.
1st try............everything normal. Smoker between 200 and 225. Smoked to 195 degrees. It was a brick.
2nd try..........wrapped in bacon and tried to lessen cooking time. Smoked at 300 degrees until internal temp hit 170. Wrapped in butcher paper and smoked at 225 until internal temp hit 195. Somewhat edible brick.

Number 2 method was better for me but terrible compared to my whole packer smokes. PLEASE post back if you find a good solution

[ckat]

I would be tempted to trim some excess fat off of the point and lay it on top of the flat. Hopefully, it will render and moisturize as it cooks. Sounds like an uphill battle.

[Lajita]

Maybe try smoking it until the internal temp reaches the 160 range and then wrap it until it reaches around 200 and then pull it. Leave it wrapped and let it rest in an old ice chest for a couple of hours. I have never tried this with just a flat, but the rest period in the ice chest does help. It might be a little like a roast but it should taste good! Just my .02 cents.

[bdchorn]

Maybe try smoking it until the internal temp reaches the 160 range and then wrap it until it reaches around 200 and then pull it. Leave it wrapped and let it rest in an old ice chest for a couple of hours. I have never tried this with just a flat, but the rest period in the ice chest does help. It might be a little like a roast but it should taste good! Just my .02 cents.

Just a FYI.......I rested both my examples above in a chest wrapped in towels. always do and still sucked. Not trying to be a downer on this deal. I'd love to find a way to smoke a good flat only but still searching for the answer.

[brrdnk]

Sous Vide it. Water Bath. You will need a Sous Vide Controller for this.
Smoke to the stall around 160 then remove vacuum seal and into water bath at 185 for 10 to 12 hrs. This will break down the fat. Then take water to 203 for 1.5 to 2 hrs.
Remove and crust bark back up in broiler or hot grill for a few minutes. Will be tender and juicy not dry and have all the smoke flavor and smoke ring.

[BrandonH]

Sous Vide it. Water Bath. You will need a Sous Vide Controller for this.
Smoke to the stall around 160 then remove vacuum seal and into water bath at 185 for 10 to 12 hrs. This will break down the fat. Then take water to 203 for 1.5 to 2 hrs.
Remove and crust bark back up in broiler or hot grill for a few minutes. Will be tender and juicy not dry and have all the smoke flavor and smoke ring.

I sous vide most of our meals and thought it may be a good option for this, but I need to start the cook in the AM and be done for early dinner.

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[Smart]

Cook it just like a normal brisket. 250-275 degrees on a smoker until it gets to 155-160 or the stall whichever comes first.. wrap it and take it to 198... Probe test it. If it goes through like a hot knife through butter, it's done. If not take it up to 200-201 until it does. Pull and rest for 1-2 hours in a cooler.

When I smoke trimmed packers with the fat down I run the thermo in the flat to get to my end internals of 198-200 before probe testing too. It will be fine.

[WamBow]

Don't do it. Make a pulled pork instead

[Smart]

I really like this bbq channel on yourube. He has a lot of videos. Hope this helps!

https://youtu.be/X1yTHESqgA8

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Just watched the last part of the smoking just before wrapping to end. That boy good![emoji51]

[JSAPP]

Cook it just like a normal brisket. 250-275 degrees on a smoker until it gets to 155-160 or the stall whichever comes first.. wrap it and take it to 198... Probe test it. If it goes through like a hot knife through butter, it's done. If not take it up to 200-201 until it does. Pull and rest for 1-2 hours in a cooler.

When I smoke trimmed packers with the fat down I run the thermo in the flat to get to my end internals of 198-200 before probe testing too. It will be fine.

Exactly! Don't over think it. I do flats all the time. I dont eat all the fatty meat on the point. You only use the flat for most competitions so if you can't cook a flat you can't cook a brisket. To me the point is only for burnt ends or chopped beef.

[miket]

I did my first brisket just a month or 2 ago. I did just the flat because I need the point for aomething else. I was spectacular. Surprised the heck out of me. I left 1/4" of fat on it and kept it 225-250( had a few times where it hit up to 275-I suck at temp control ). I never even checked meat temp. I probed it at 5-6hrs for the first time thinking I should need more.time but it was so tender I pulled it immediately. I did the towel/cooler thing. It was a prime from HEB. Literally may have been the best I have ever had.


Btw, I dont know what I did right or how I did it, I normally suck at smoking.

[BrandonH]

Thanks for all the suggestions...according to them I have a 50/50 shot at getting it right. I think I'll try it just like I do a packer and hope for the best.

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