Brisket blues

[Scout789]

Before you give up on briskets, try cooking a whole one. I don't care for the flat end at all. If you choose to only cook a flat, at least try to find one that is not trimmed.

P.S. Many of us did not get a good result on our first attempt. I have been cooking them for decades, and around Christmas I cooked one on a new cooker that I wasn't familiar with. I failed miserably. Hang in there and don't give up!

[Jon Liebers]

I always add a drip pan with a good amount of water or apple juice or combo to add moisture during the cook. And I fully agree , splurge on at least prime if you can quality matters.

[dahcopilot]

couple of weeks ago i smoked a cert angus flat, rubbed with salt and pepper, fridged for 6 hrs and then cooked overnight at 225, stored in yeti for about 6 hrs, sliced and served still warm. moist, tender, maybe the best i have ever had

[gabulldog]

Never done a flat on my PBC mostly because they're so much more expensive per pound than whole packers! Would like to try it tho as a flat is a much more manageable piece of meat and better suited for smaller crowds. Anxious to hear about any improvements!