Smoked brisket flat

24 Comments

  1. Good advice. I always shied away from doing just the flat as I prefer to eat from the point.
    However, i have two flats in the freezer from a friend who just had one cow slaughtered and now will be able to give the flats a try.

  2. Enjoyed the article but I wishyou would have included the approximate time it takes to reach each temperature goal.

  3. Do you leave the brisket wrapped while resting in the cooler? Are they stacked on top of each other. Does not the brisket continue to cook while in the cooler?

    1. Mike,

      Yes, leave them wrapped and go ahead and stack them. Their mutual heat will help the connective tissues mellow even more!

  4. Great article.

    My only wish is that there was a “print option” that formatted it properly
    for printing.

    Unfortunately, it is not. I tried printing it in up to date versions of Firefox,
    Internet Explorer and Google Chrome and none of them print out properly.
    As such, very difficult to save and use for cooking.

    I am almost sure that the Themoworks blog used to be set up with an option
    to PRINT to PDF which was awesome …. but for some reason that no longer
    exists

    🙁

  5. How was the bark and tenderness of your brisket flat?

    In your other recent article about bbqing packer briskets https://blog.thermoworks.com/beef/smoked-brisket-a-how-to-primer/ , you had a problem with the bark and tenderness in your foil wrapped brisket.

    Wonder if the bark of your foil wrapped brisket would improve if you place the brisket back on the smoker unwrapped after it reached its target temperature(or maybe 5-7degrees shy of its target temperature) for an hour or so?

    Looks like more research and bbqing for you … and another article!

  6. This story is 4 years old, has there been any follow ups on this method in the ensuing years?

  7. Great article, the only suggestion I would add is put in a hot broth and not a cold one. You don’t want to spend your bbq time reheating the broth.

  8. Excellent information and explanation. I am looking forward to giving this cut of beef a try. I will be cooking it in my Traeger. Sadly, we rarely achieve any bark using the Traeger. I guess it is more gentle heat than most other smokers?

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