How long to cook thin brisket (flat) about 3-4.5 cm thick?

[Welshdragon]

Hi all,

Cooking a brisket for guests but the butcher gave me the flat rather than the point. While it is long it is only about 3-4.5 cm thick at most. How long do you reckon the cook will take on weber smokey mountain at about 250 degrees Fahrenheit?

In the past my briskets have gone for about 22 hours but this one is a lot thinner.

Cheers

[Huskee]

It won't take long to heat through, it'll rise quickly, but it'll still stall and it'll still need time to soften. I'm guessing a good 10-12, counting a 2hr faux cambro hold time.

[DWCowles]

What he said

[Sephon]

What Huskee said, but could I offer a bit of advice and boat it? Whenever I cook only flats, especially thin flats, I've had them dry out. Until I started boating them. I don't remember where I saw the technique, I think Jess Pryles.

But basically, when it hits the stall, wrap it in foil, when it comes out of the stall, leave the bottom half wrapped and open the top and create a boat out of the foil. You can add bullion or whatever here, I don't, I find the juices are plenty to keep it moist.

Interested to hear how it turns out.

[Henrik]

Yes. What the others said. But I would wrap it through the stall too. To much risk of drying it out otherwise.

[Jerod Broussard]

I never had a flat some how retain moisture by being wrapped. My driest flat by a mile was wrapped at the stall.

I choose bark and whatever sauce one would like to moisten things up.

[Huskee]

One more tip I have is since a flat will always seem dry, even when wrapped, leave a generous fat cap on it, perhaps thicker than you might otherwise. Then each slice will have that strip along the edge so that each bite you take has some soft juicy goodness to it.

[Welshdragon]

Cheers for advice. Will let you know how it goes

[Welshdragon]

Brisket was a success as still juicy.

Went on at 10pm Saturday ended up wrapping it at 3am as had to get up to add more charcoal. (temperature was around 140 F - I think). Was ready to eat by 1pm Sunday.

Used Meathead's beef rub but with a slight modification - have done the rub 3 times - once with cayenne pepper and the other times with chilli flakes. (Chilli flakes bought off the internet in China and in Chinese so no idea what kind of strength but presumably similar to normal chilli flakes)

Both times I have found that the chilli flakes have given the bark a great kick.

[Frozen Smoke]

Looks awesome! That flat looks pretty thick to me. When you speak in cm's I don't have a clue! One of the main things I look for when choosing a brisket is the thickness of the flat. I like em fat!