Brisket Flat?

[bdchorn]

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.

Interesting. Two times I got a flat only what I couldn't see behind the packaging was some fool butcher trimmed literally all the fat off. Didn't realize you can get one with fat cap intact. I always trim my packers down but these things had no fat at all.

[eradicator]

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.

Similar experiences for me. Never had an issue smoking just the flat.

[bigbad243]

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.

Smart is dead in. It is the same. The fat is still present in a flat within the muscle fibers. If you have a tough piece of meat, it isn't done yet. At 195 it is then time to start the probe testing every 30 min or so. I have had brisket not done until 205 or so.

[BrandonH]

We're getting there. I normally wrap about 50% of the time, but with just the flat I think I'll definitely wrap in butcher paper around 160.

[Smart]

We're getting there. I normally wrap about 50% of the time, but with just the flat I think I'll definitely wrap in butcher paper around 160.

Good start!