Brisket flat

1,904 Views | 4 Replies | Last: 5 yr ago by FtBendTxAg
Marcus Aurelius
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AG
Doing my first. Usually do whole. Been watching competition Q shows I see flats cooked alot. Thoughts - 275 deg x 4-5 hrs? Inject? Spritz? Foil wrap at 170 deg with liquid thru stall? Remove at 200 deg internal. Mop?

Think I'm doing all of the above.

Plus I have Franklin BBQ authentic sauce recipe.
thisguy05
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AG
I'm doing one right now by accident. I have 4 whole ones going and somebody brought be a flat to smoke. I wrapped in foil after 4 hours at 172. Coming up on hour 6.
Marcus Aurelius
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AG
delish. so tender. Sandwich. Chopped it with sauce and pickles/onions ala Red Bryans Dallas. So good.
LawHall88
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AG
So did you add any liquid when you wrapped?
Scotts Tot
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AG
Marcus - I have greatly appreciated your contributions to the Covid board over these last several months. Having said that, I hope you won't take offense that I find it hilarious that the writing style of your comments regarding brisket in this thread are exactly what I would expect from a busy doctor talking brisket as if he was charting a patient.
FtBendTxAg
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AG
Great observation. When I re-read it as my long time doctor, it was spot on.
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