Need advice on smoking a flat.

[Hulagn1971]

Good morning everyone. I've got a buddy that just called me and wanted some advice on smoking a brisket flat. He bought a 2 and 1/2 to 3 lb flat and has a pellet smoker. I have never smoked a flat before so really don't have any information or advice to give him. I figured I'd post this out here so that members who have smoked Flats before can give me their advice, procedures, and technique. He's going to go ahead and put a 50/50 salt and pepper rub on it today and put it on a wire rack in his refrigerator overnight. The cook will be tomorrow.

[Ace]

Here's a nice article from meathead

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style/

[Hulagn1971]

So I've done my share of whole packers, all hot and fast with great results. I'm wondering if a small flat will finish in less time or similar to a whole one?

[Ace]

Hulagn1971
I would say that less weight would take less time, however, different grades, cooking temps, wrap / no wrap, hot hold time, would all be variables to get to probe tender. Pellet grill helps with maintaining a more constant cooking temp. It might be good for him to cook as you would for a packer but just watch the internal temp. No doubt that with your guidance he will do fine. 👍

[Hulagn1971]

Found this version on the flat by Matt Pittman. I'm going to steer him in this direction.

https://www.meatchurch.com/blogs/recipes/brisket-flat

[Ace]

👍👍👍 Anything Matt suggests is absolutely gold. I follow him a lot. 😊

[Troutman]

Glad he liked it. My only comment on Matt Pittman's so-called brisket flat was it was some sort of super Wagyu. Kind of hard to have one of those come out dry. That said, we used to do the foil boat trick years ago. Only thing to watch is pot roasting by over steaming.

[Oak Smoke]

I smoke quite a bit of brisket but have no idea how to even start a pellet grill.

[Draznnl]

Push the start button. Your first pellet smoking lesson is now complete.

[Richard Chrz]

Oak Smoke i’ve never lifted a lid on one to know what they look like inside. Not hating, but definitely same.

[Hulagn1971]

Oak Smoke I'm with you on the pellet grill. No idea.

[glitchy]

I gave up messing with flats ages ago as well as choice briskets, they are so hard to get right consistently. If I were forced to cook a small flat section, I’d probably smoke it to about 160, then wrap with about a pound of beef tallow til done.

[Henrik]

This was discussed just a few weeks ago. See this thread with good advice on the topic. No, it doesn’t mention a pellet grill, but that doesn’t make a big difference in my book: https://pitmaster.amazingribs.com/fo...is-mostly-flat

[HawkerXP]

[Purc]

I too misread flat as fat....smoke on

[Richard Chrz]

This one i know how to do.

[Troutman]

Is that a joint, a spliff or a blunt?

[texastweeter]

Make it into pastrami. Otherwise inject the hell out of it with something that has salt and phosphates if you MUST cook it TX style. Alternatively cook in the oven Jewish style, or in a cro kpot like a roast. Just the flat can very easily come out dry as a popcorn fart.

[Richard Chrz]

I would Smoke / SV or in reverse, but smaller pieces of flats are really great reason to SV.

[Hulagn1971]

UPDATE:
He followed the Meat Church method and it came out perfect. Thanks all for the responses.

[bbqLuv]

Can't go wrong with Traeger recipes: Traeger Brisket Recipes - Traeger Grills
The beginner recipe worked well for my first brisket. Beginner's Smoked Beef Brisket Recipe | Traeger Grills

Inject brisket with Beef Broth adds beef flavor and moisture.

Chat AI:
If you're cooking a brisket flat only on a pellet grill, the biggest challenge is keeping it moist since the point isn't attached to provide extra fat protection.
Recommended method:

• Preheat pellet grill to 225°F
• Trim only hard surface fat, leaving about 1/4 inch
• Season generously with salt, pepper, and your favorite beef rub
• Place fat side down if your grill's heat comes mostly from below
• Smoke until the internal temperature reaches 160-170°F (usually 4-6 hours depending on size)
• Wrap tightly in butcher paper or foil with a splash of beef broth
• Continue cooking until probe tender, typically 198-205°F
• Rest wrapped for at least 1 hour, preferably 2 hours in a towel-lined cooler

Timing Guide

3 lb	6-8 hours
4-5 lb	8-10 hours
6-7 lb	10-12 hours

For a Juicier Flat

Since you enjoy precise temperature-based cooking, I'd focus less on a target temp and more on probe tenderness. Start checking around 198°F. The probe should slide into the thickest part with almost no resistance, like warm butter.
Pellet Choice

For brisket, I like:

• Oak (classic Texas flavor)
• Oak/Hickory blend
• Oak/Cherry blend for a slightly richer bark color

A brisket flat can turn out excellent on a Traeger or other pellet grill, but wrapping at the stall and giving it a long rest are the two biggest factors in preventing dryness.

Hope this helps.

[Hulagn1971]

I love oak and hickory combo for brisket. My go-to.