Hey everyone, sorry if this has been covered but I couldn't find it... the wife picked up a brisket for smoking on the KBQ this weekend, and lo and behold it's a flat instead of the packer I was hoping for. I've only smoked a handful of briskets in the past so I'm a bit of a novice. My general question is, is the process different for a flat than it is for a packer? Any tips or tricks unique to this cut of meat?
Obviously it'll take a lot shorter time, but any idea how much shorter? I've read that a typical flat cooks about as long as St Louis ribs - 5 hours or so. Does that sound like it's in the ballpark?
Thanks all. This is my first post. Love the site, love the message board!
Obviously it'll take a lot shorter time, but any idea how much shorter? I've read that a typical flat cooks about as long as St Louis ribs - 5 hours or so. Does that sound like it's in the ballpark?
Thanks all. This is my first post. Love the site, love the message board!
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