Brisket Flats

[Al b que]

  I know this is going to open up a whole lot of opinions.5 and a half pound brisket flat best method n best recipe. I've done brisket before just curious how everyone else does there's love to try something new. Let's Grill baby !!!

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[Mike in Roseville]

I don't usually do flats...just while packers. But I do mine like Aaron Franklin.

50/50 salt and course ground pepper at 250 degrees (I let the pit rise to 275 degrees toward the end). Wrap in pink butcher paper post stall and cook until 200-203. Rest for two hours.


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[Al b que]

Not heard the terminology Packer brisket is that whole brisket or a different cut?

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[Mike in Roseville]

It's the whole thing...Point and flat attached. I cook them because that's what I usually find for sale and it's generally cheaper per lb to cook the whole brisket.


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[Sniper-T]

Agree with Mike. Whole packers (prefer 12 pound range) also S&P. I know A. Franklin uses a kosher, but we seem to have great results from a quality grey sea salt and use a 50/50 mix with coarse black malabar pepper. Same finish as Mike, except I cook at 235-240.

[Travis]

Nothing wrong with cooking just the flat. My family likes it's because It's a leaner portion compared to the point and we don't need 12 lbs. of leftovers, lol.
A packer brisket contains the two muscles, flat and point, together.
Basic salt n pepper, spritz when it's lookin dry. Wrap if you choose. I wrap, others don't. Best to try both and find out what's best for you.


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[Mkrause]

It's the whole thing...Point and flat attached. I cook them because that's what I usually find for sale and it's generally cheaper per lb to cook the whole brisket.


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I agree. For example, last time i picked up a brisket at sam's, a prime packer was cheaper than a choice flat.

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[Mkrause]

I don't usually do flats...just while packers. But I do mine like Aaron Franklin.

50/50 salt and course ground pepper at 250 degrees (I let the pit rise to 275 degrees toward the end). Wrap in pink butcher paper post stall and cook until 200-203. Rest for two hours.


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Little off topic but the only butcher paper i can find is a gigantic roll...

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[HoosierKettle]

I don't usually do flats...just while packers. But I do mine like Aaron Franklin.

50/50 salt and course ground pepper at 250 degrees (I let the pit rise to 275 degrees toward the end). Wrap in pink butcher paper post stall and cook until 200-203. Rest for two hours.


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Little off topic but the only butcher paper i can find is a gigantic roll...

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I ordered my butcher paper from amazon. It is a pretty big roll but I'm fine with that


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[nitis]

Rub however you like I use crystal sauce salt and pepper use plenty of salt

Cook at 250-275 until the internal temp stalls out around 165 then wrap in paper or foil until it cracks 200


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