Jump to content

Baby brisket flat


mike929
 Share

Recommended Posts

Dry and definitly not juicy. Not sure if I should have pulled earlier, wrapped earlier...or what.

I probably will not go this small again.eb2a0f3f5404e42fdebd248598c4abdf.jpg

Sent from my SM-N910P using Tapatalk



Well shoot, I just bought a 5.3 pound flat yesterday to put on my vision tomorrow. My plan is to pretty much cook it like you did but wrap it at 160. I have always bought and smoked a whole brisket but went small since it is the first time to smoke one on my vision. I was not planning on a water pan but I think I will use one. I'll let you know how it turns out. Thanks for the post.


Sent from my iPhone using Tapatalk
Link to comment
Share on other sites


Well shoot, I just bought a 5.3 pound flat yesterday to put on my vision tomorrow. My plan is to pretty much cook it like you did but wrap it at 160. I have always bought and smoked a whole brisket but went small since it is the first time to smoke one on my vision. I was not planning on a water pan but I think I will use one. I'll let you know how it turns out. Thanks for the post.


Sent from my iPhone using Tapatalk



Sounds like 5-6 pounders can come out ok. And for all I know so can 2lb. I will not rule out operator error. I would like to see how yours comes out. Good luck....

I'm doing spare ribs today.....

Sent from my SM-N910P using Tapatalk

Link to comment
Share on other sites


Costco has been the best source for me. I usually get the whole brisket; but I was too late on Memorial Weekend. They only had flats left.




Sent from my iPhone using Tapatalk


Thanks, I'll start checking there.

Sent from my SM-N910P using Tapatalk

Link to comment
Share on other sites




Sounds like 5-6 pounders can come out ok. And for all I know so can 2lb. I will not rule out operator error. I would like to see how yours comes out. Good luck....

I'm doing spare ribs today.....

Sent from my SM-N910P using Tapatalk


I failed to take pictures, family was here and just didn't get around to it. I cooked it by temperature without regard to time. Wrapped it at 165 and added a cup of beef stock and put it back on 250 grill and let it cook until it reached 205 internal. Then wrapped it in a towel and placed it inside an insulated cooler for 2 hours. Turned out real good, although a little dry, it was after all the flat. Saved the juice for au jus to dip in. That was really good.


Sent from my iPhone using Tapatalk
Link to comment
Share on other sites


I failed to take pictures, family was here and just didn't get around to it. I cooked it by temperature without regard to time. Wrapped it at 165 and added a cup of beef stock and put it back on 250 grill and let it cook until it reached 205 internal. Then wrapped it in a towel and placed it inside an insulated cooler for 2 hours. Turned out real good, although a little dry, it was after all the flat. Saved the juice for au jus to dip in. That was really good.


Sent from my iPhone using Tapatalk


Nice. Sounds like you did it right. Or as best you can with a flat.

Next I think I will do some pork belly burnt ends.


Sent from my SM-N910P using Tapatalk

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

×
×
  • Create New...