Absolutely fantastic video! Almost all videos out there I found deal with a traditional 15+ pound brisket. Cooking a flat is way more challenging I think as it's so much more lean than a large brisket. Oddly enough if you go to the supermarket chances are this flat brisket is the only thing you're going to find. I think you nailed how to do it. Can't wait to try it on my Kamado Joe when it gets here next week.
Thanks, you made my Easter's lunch, had a delightful one with this cut, not one for beginners but with your explanation step-by-step mine came out just fine! The resting step at the end is the one that makes your whole work worth it, the meat is like a sponge at that point and needs to absorb the liquids back after all the heat.
Did you let rest fully wrapped for 2 hours? Because if you did it carried over cooked and went higher than 204. This is the part you need to let people know. They wonder why they can't get brisket like the videos they watch
Know it's an older video but I assume when it's done you unwrap it to let it rest then re-wrap it until your ready to slice it? If you leave it in tight foil the whole time during the rest wouldn't it keep cooking.
You can kinda play that by ear. If I feel like it’s close but could use maybe en extra bump, leave it wrapped. If I think it may be a little over I would unwrap it and let it sit there for maybe like 20-30 min. If, I’m thinking it’s perfect, you could vent it long enough to let the majority of the heat out and then wrap it back up.
whats the name of that injector you are using? Im smoking a flat in the morning. I used my traeger injector that looks like an old school metal syringe and needle, but thicker. I did order a Smokin Deal BBQ injector that looks similar to yours. But I couldnt get it to work. It looks as though the hose and attachment isnt the same as in the instructions. The one I have cant returned to Amazon since I bought it almost a year ago. Then forgot about it and continued to use the traeger injector. My wife found it in the closet and I was all excited to try it out. Only to find out it doesnt work.
So I tried smoking a flat the other day at 250 degrees wrapped at 160 internal and it got up to 204 and it was still tough trying to get the probe through what did I do wrong it was pretty dry and tough
I would say that would depend on how your particular cooker runs. Check out the biscuit method for checking hot spots. Jess Pryles has a video out there. Doing that, you should be able to see if the biscuit browns more on the top or bottom and that should answer that question. If I had to guess it’s more bottom heat.
Jamie that was an EXCELLENT looking brisket flat. It’s not easy getting that piece tender. I’m cooking one up tomorrow during a snow storm haha. Same Kosmo q injection. Just subbed brother.
Been thinking about getting a g33. What is the efficiency of wood consumption like? Meaning is it like a stick burner where you monitor and add every 30 minutes or is it efficient so you can more or less set it and forget it?
Set it and forget it. It runs primarily on charcoal with wood chunks for flavor and uses a fan system (like a bbq guru) to hold temps. As long as it has charcoal you can pretty much walk away from it
Hey... Do u get higher with temperature after wrapping in aluminum foil? Cause u don't say anything about it and my flat is in foil now 12 Hours in the Pit and still have 185 degree... What's wrang with my meat...
Hey man. Sorry it’s a little late getting back. I typically don’t but if you’re pressed for time you could. I’m sure your meat was just in a stall. Constant temps will solve that and keep the doors closed. Not sure if you’re using a wired probe but that makes all the difference. You can monitor the temps and not open the door. I don’t give time and temps (or try not to) because it’s so hard to tell someone a general thing. Everything affects cooks. From the weather to the temp of the meat to when it went on. Thickness. It’s literally too many to list. Hope it turned out well and if you have any questions let me know and I’ll give you an email and I’ll try and help ya out!
Idk if this is going to help since your comment was four months ago but put the fat cap down since the heat source on a pellet smoker comes from the bottom
@@Ghost-ds6ll Don’t you want the fat to melt into the brisket to make it tender though? I have a vertical smoker too but thought you needed the rendered fat.
@@brandonwilliams4563 actually I hate to be that guy but the fat cap up actually dose not make the brisket more tender at all it dose is bastes the meat aka covering it in fat but anyways the reason I would put it fat cap down is because in a pellet smoker the heat is coming from below however in a offset the heat goes across and over the meat so that’s why you would have it up in a offset
It’s a sprayer I found at Ace Hardware. Should be able to find something similar anywhere that sells like round up. Just make sure you get one that’s doesn’t have herbicide in it obviously
If i dont have an injector, do you think soaking it in a broth overnight would work as well? Or injection provides definite better results? In your experience. Thanks
There is a lot of factors in that to give an accurate answer. Weight, cook temp, air temp, wind, elevation. I’d plan for at least an hour per pound though plus a minimum of a two hour rest.
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Absolutely fantastic video! Almost all videos out there I found deal with a traditional 15+ pound brisket. Cooking a flat is way more challenging I think as it's so much more lean than a large brisket. Oddly enough if you go to the supermarket chances are this flat brisket is the only thing you're going to find. I think you nailed how to do it. Can't wait to try it on my Kamado Joe when it gets here next week.
Good tip on carving a small orientation cut to help remember where the grain is. Thanks for an excellent vid!
Thanks, you made my Easter's lunch, had a delightful one with this cut, not one for beginners but with your explanation step-by-step mine came out just fine! The resting step at the end is the one that makes your whole work worth it, the meat is like a sponge at that point and needs to absorb the liquids back after all the heat.
Great Teaching Video For Smoking Brisket ❤
Doing this on Sunday. Thanks
Did you let rest fully wrapped for 2 hours? Because if you did it carried over cooked and went higher than 204. This is the part you need to let people know. They wonder why they can't get brisket like the videos they watch
That is perfection
Thank you!
Man that’s the only meat I’m scared to cook!! Great video
Just make sure that meat probe slides in like a hot knife through butter and you’ll be set
Love this on the GMG
Glad it turned out!
Awesome cook my friend I hope there is some left 🙏🏾💪🏾
Doing this today in my Hasty Bake
How did it turn out?
@@sweetsavorybbq1083 It was very tender. I think I may have over-seasoned it, but everyone liked it. I'm just really critical of my own cooking
Great video
Thanks! Appreciate it!
Know it's an older video but I assume when it's done you unwrap it to let it rest then re-wrap it until your ready to slice it? If you leave it in tight foil the whole time during the rest wouldn't it keep cooking.
You can kinda play that by ear. If I feel like it’s close but could use maybe en extra bump, leave it wrapped. If I think it may be a little over I would unwrap it and let it sit there for maybe like 20-30 min. If, I’m thinking it’s perfect, you could vent it long enough to let the majority of the heat out and then wrap it back up.
whats the name of that injector you are using? Im smoking a flat in the morning. I used my traeger injector that looks like an old school metal syringe and needle, but thicker. I did order a Smokin Deal BBQ injector that looks similar to yours. But I couldnt get it to work. It looks as though the hose and attachment isnt the same as in the instructions. The one I have cant returned to Amazon since I bought it almost a year ago. Then forgot about it and continued to use the traeger injector. My wife found it in the closet and I was all excited to try it out. Only to find out it doesnt work.
Smoke ring thick Boi... 😭👌💀👍
What was your total cook time? I’ve got a few flats I’d like to try but have no idea on what to look for on total time
Excellent explanaiton for a brisket beginer like me, cause I never made one. Sure I'll put these in to work.
So I tried smoking a flat the other day at 250 degrees wrapped at 160 internal and it got up to 204 and it was still tough trying to get the probe through what did I do wrong it was pretty dry and tough
Could be the brisket. Did you inject? You want to go until probe tender. Think of sticking your thermometer into a jar of peanut butter.
Not hating at all, but i feel like I just watched a howtobbqright video with a different host
That’s a compliment to me lol. If we can be half what he is in this world I’m good lol.
@@sweetsavorybbq1083 thats what I'm sayin!
Not sure why the thumbs down from one...this is a textbook smoke, good job.
Thanks! Can’t please everyone these days lol
Lmao this man said wagooooohhhh
Would an offset smoker like the Oklahoma Joe's highland be consider heat over the top?
I would say that would depend on how your particular cooker runs. Check out the biscuit method for checking hot spots. Jess Pryles has a video out there. Doing that, you should be able to see if the biscuit browns more on the top or bottom and that should answer that question. If I had to guess it’s more bottom heat.
Good looking brisket!!!! What was your total cook time?
C or F heat wise please
How many hours did your 5 pound flat take on the smoker?
Thinking about smoking one overnight. Any problem smoking at 225 for a longer period?
Jamie that was an EXCELLENT looking brisket flat. It’s not easy getting that piece tender. I’m cooking one up tomorrow during a snow storm haha. Same Kosmo q injection. Just subbed brother.
I appreciate it! We got snow here and are filming our next recipe. Should be fun lol
Can this method be adapted to the oven, and if so are there any variations?
I wouldn’t see why not. As kong as you cook by the internal temp and feel of it it should turn out ok. Just won’t have any smoke flavor to it
Been thinking about getting a g33. What is the efficiency of wood consumption like? Meaning is it like a stick burner where you monitor and add every 30 minutes or is it efficient so you can more or less set it and forget it?
Set it and forget it. It runs primarily on charcoal with wood chunks for flavor and uses a fan system (like a bbq guru) to hold temps. As long as it has charcoal you can pretty much walk away from it
Great video, love the smoker
Thank you!
Nice !
Hey... Do u get higher with temperature after wrapping in aluminum foil? Cause u don't say anything about it and my flat is in foil now 12 Hours in the Pit and still have 185 degree... What's wrang with my meat...
Hey man. Sorry it’s a little late getting back. I typically don’t but if you’re pressed for time you could. I’m sure your meat was just in a stall. Constant temps will solve that and keep the doors closed. Not sure if you’re using a wired probe but that makes all the difference. You can monitor the temps and not open the door. I don’t give time and temps (or try not to) because it’s so hard to tell someone a general thing. Everything affects cooks. From the weather to the temp of the meat to when it went on. Thickness. It’s literally too many to list. Hope it turned out well and if you have any questions let me know and I’ll give you an email and I’ll try and help ya out!
So what was the total cook time ?
Thanks was kinda lost what to do with this flat briskets
Absolutely. I like to inject flats since they tend to have less fat content.
Can you wrap with pink Butcher paper? Or is foil a must use for Brisket Flat?
Butcher paper will definitely work. For home cooking I prefer butcher paper. It keeps the bark better and still protects it from over smoking.
I'm doing this on my pit boss 3 series smoker tomorrow! Any tips? I'm gonna be using hickory, apple and cherry wood pellets.
Idk if this is going to help since your comment was four months ago but put the fat cap down since the heat source on a pellet smoker comes from the bottom
@@Ghost-ds6ll Don’t you want the fat to melt into the brisket to make it tender though? I have a vertical smoker too but thought you needed the rendered fat.
@@brandonwilliams4563 actually I hate to be that guy but the fat cap up actually dose not make the brisket more tender at all it dose is bastes the meat aka covering it in fat but anyways the reason I would put it fat cap down is because in a pellet smoker the heat is coming from below however in a offset the heat goes across and over the meat so that’s why you would have it up in a offset
What sprayer is that your using?
It’s a sprayer I found at Ace Hardware. Should be able to find something similar anywhere that sells like round up. Just make sure you get one that’s doesn’t have herbicide in it obviously
@@sweetsavorybbq1083 awesome, thanks for the reply ;-)
Would regular beef broth work as an injection instead of the Kosmo’s????
Absolutely
Sweet & Savory BBQ thanks.....and excellent job on the flat!!!!!!
If i dont have an injector, do you think soaking it in a broth overnight would work as well? Or injection provides definite better results? In your experience. Thanks
Injecting it will definitely work better. I’m not gonna say you won’t get any benefit by soaking it but it won’t get as far down in the meat that way.
@@sweetsavorybbq1083 thanks for the quick reply mate. I'll buy an injector this week. Cheers.
Im Marvin and this is hottobbqright
What injection is that ¿
kosmosq.com/reserve-blend-brisket-injection/
About how long is the average cook on a flat? Im used to doin whole briskets, doing 3 flats tomorrow due to availability. Any help is appreciated
Chupp 1 to 1-1/2 hours per pound between 230’ to 250’
There is a lot of factors in that to give an accurate answer. Weight, cook temp, air temp, wind, elevation. I’d plan for at least an hour per pound though plus a minimum of a two hour rest.
Sweet & Savory BBQ Probe it to feel that hot knife through butter like you said is key 👌
Right,I just wanted a ball park. Thanks guys
Seasoning job could be better, more uniform
You gave no times, no temps, pretty much zero information on an informational video on how to smoke a brisket. Good luck with this channel bud.
Too much product.
If you want to go less than go less. This is how I like it