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

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  • Welshdragon
    Club Member
    • Sep 2016
    • 35
    • China

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

    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
    Administrator
    • May 2014
    • 15304
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

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      About me
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    #2
    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.

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9703
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #3
      What he said

      Comment

      • Sephon
        Club Member
        • Jan 2017
        • 199
        • NW, PA
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        #4
        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.

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          Foil pan both covered with them uncovered with foil works really well. Also, but optional, is to rack the meat in the foil pan. Helps with saving bark.
      • Henrik
        Founding Member - Moderator Emeritus
        • Jul 2014
        • 4415
        • Stockholm, Sweden

        #5
        Yes. What the others said. But I would wrap it through the stall too. To much risk of drying it out otherwise.

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9862
          • East Texas
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          #6
          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.

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            I agree. Same experience. If it's dry, which a flat always will be, I at least want a 'beefy' bark!

          • 6th Borough BBQ
            6th Borough BBQ commented
            Editing a comment
            That's why it kills me that the Costco nearby only has flats. They are useless to me
        • Huskee
          Administrator
          • May 2014
          • 15304
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Dyna-Glo XL Premium dual chamber charcoal grill
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke by ThermoWorks
            • (1) Signals by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #7
          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.

          Comment


          • Frozen Smoke
            Frozen Smoke commented
            Editing a comment
            Good advice. I have even taken fat I've trimmed off the point and layed it on top of the flat if I was concerned about it drying out.
        • Welshdragon
          Club Member
          • Sep 2016
          • 35
          • China

          #8
          Cheers for advice. Will let you know how it goes

          Comment

          • Welshdragon
            Club Member
            • Sep 2016
            • 35
            • China

            #9
            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.

            Click image for larger version

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            Attached Files

            Comment

            • Frozen Smoke
              Club Member
              • Nov 2017
              • 1528
              • Northern Mn

              #10
              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!

              Comment


              • HorseDoctor
                HorseDoctor commented
                Editing a comment
                Even appears to have a seam of fat through it very reminiscent of a point. Yum!!!

              • Frozen Smoke
                Frozen Smoke commented
                Editing a comment
                I think he may have confused the two. Looks more like a point.

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