l Agee. I panicked first time when my temp jumped up fast on my first brisket. Just stick with your plan.

agreed, l really like to put a thick layer of rub in chicken, butts and ribs. But, brisket, easy up on the rub.

Trim up the fat. I inject the brisket with apple juice. But, a lot less than l would a butt or chicken. Put the light rub on. Keep in the fridge for 24 hours prior going into the smoker.

This post might get me banned. Call me a SOB, piece of shit or trailer trash.

I looked at the brisket and thought, man that’s big for 4 people eating. I scanned down the line to just the flat.....that looks more realistic. What will CP think? The wife was in a hurry. “Hurry up, this kid is gonna lose his shit soon.” I grabbed. A bought. A 6lb flat.

I don’t deserve any of you.

I’m sorry.

So this?

https://www.foodnetwork.com/recipes/...recipe-2013912

you are officially disowned. :harumph:

Put that shit in the crockpot with some liquid smoke than go buy a real piece of meat.

I generally say avoid flats because they can go dry real easily and dry brisket ****ing sucks. I would suggest a combo of injection, spritzing and a water bowl in the smoker and pray real hard it doesn't dry out.

You can do the Okie Joes rub, but that's some really busy shit and totally unnecessary to get good tasting brisket.

Better off brining that thing into corned beef at this point.

Seriously though, FMB said he separates the flat and the pointe when cooking. What’s the difference here?

Nothing wrong with smoking a flat its best for sandwiches but do know that a brisket shrinks a whole lot. Think 4 to 6 hours in the pool.

I use dalmatian rub 1-1 ratio salt and pepper basically covering the meat with pepper. salt and pat it in then pepper till covered pat in turn and do same. oh yeah as far as trimming I do little if any unless I find rind or gristle maybe the better word. You can alway trim off any fat after the smoke. There is many ideas about fat, science says the meat after so many hours seals up and fat doesnt render into meats. The traditionalists say the science is bunk. I fall the latter leave it as is it can be trimmed later.

Basting or mopping I dont do when at a good temp i dont want to interrupt it with something that really does nothing for a fatty meat. Injecting is to me a waste of effort. Its good with Poultry and lean pork but to me adds nothing to fatty beef.

The Texas crutch Id rather speed up the process with higher temps of smoke that steam the meat. I dont care about smoke rings Im not in competition I want to eat as soon as can with good flavor you can smoke higher and have it all except the ring. I have tried the foil and the paper and found just another unnecessary step. Sometimes you just get a bad cut of beef and that requires sliceing it and sauce it up and slow cook in a crock pot or electric fryer only way to save it sometimes. My mom did the latter many times and made a tough brisket melt like butter in your mouth.

The thing is know what you like and have patience. Everyone has their own ideas that works for them experiment.

Good luck

https://uploads.tapatalk-cdn.com/201...5bda7b8af9.gif

I do also mostly because I do brisket in a WSM and fits better plus the point vs flat finishes at different time also the process for good burnt ends is easier removed.

Was the brisket flat in shrink wrap or cellophane on foam try? The cellophane will be trimmed way to much and the shrink wrap is just the packer with the point removed and untrimmed.

Maybe it's just where I look, but all flats look butchered to all hell.

One in shrink wrap. Here she is. Back of this is all fat. Doesn't appear to be trimmed.

https://i.imgur.com/xc5ex70.jpg

You will be fine but no burnt ends for you.

Oh, that's not too bad!

You still lost the right to stand up to pee, though.