A 3 lb flat is starting behind the 8 ball. Really, really hard to do. Not enough fat.

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Jun 1, 2020
9:38:22am

dryflyelk All-American

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dryflyelk

Bio page: dryflyelk
Joined: Aug 12, 2003
Last login: Apr 24, 2024
Total posts: 9,166 (1,439 FO)

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Messages

Author

Time

Expert smokers: how to get a tender brisket?

byujdmba

6/1/20 9:33am

A 3 lb flat is starting behind the 8 ball. Really, really hard to do. Not enough fat.

dryflyelk

6/1/20 9:38am

This. You need a whole brisket (with both flat /and/ point).

ebv

6/1/20 9:46am

The most expert smokers would have a battle smoking a 3lbs USDA Select flat

Alister Mackenzie

6/1/20 10:00am

For one get a bigger brisket...

CoachSpeak

6/1/20 9:41am

Not likely with just a flat.

kccougar

6/1/20 9:44am

If you listen to the king of brisket (Franklin) he cooks hotter than that. 250 - 275

Pimpin4Paradise

6/1/20 9:46am

It's painful to spend $70 on a hunk of meat but that's how.

godawgs

6/1/20 9:53am

I only do packers but I imagine with a small flat like that it would be better

NarfUte

6/1/20 10:00am

I think you need to wrap it earlier than 160 and keep it wrapped longer

El Paso Coug

6/1/20 10:01am

What was the grade of the brisket? Brisket flat is so lean anyway, if it’s not prime grade (more fat marbling) at least,

NWCoug

6/1/20 10:04am

A 3 lb flat would be tough to do well. So small, and lean.

Eddie

6/1/20 10:17am

I think you took it out too late

Gente_Boa

6/1/20 10:46am

Get a full packer. Make a plan for it and test your plan.

Zedhead

6/1/20 11:09am

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