HELP! First brisket on the 4.

[ShenValleyDave]

Picked up a 7 pound flat at Costco. Any tips for temp and internal teMPs, fat up or down, pan under brisket, wrapped or unwrapped? All tips are welcome.

 

[Bruno]

be careful not to over cook her. I’d go pan under brisket and I’d probably use my injector for the first time in a flat only.
fat down and leave it all, flats are very finicky.
Wrap at 165 and put some beef broth or some other fun liquid in their to help.

 

[Dassman5]

Like Bruno suggested, fat side down since the heat comes from directly below, and the fat protects the flat.

When I do flats:
- a 1/2 steam tray pan with water on flavorizer bars undergrates
- I let the SF stabilize at 200F,
- then smoke boost for an hour or so,
- then back to 200F until the brisket reaches 160 or so,
- wrap in butcher paper or foil (I prefer the paper)
- up SF temp to 225F or so til brisket is somewhere around 195
- check for tenderness, pull or keep going
- wrap and put in cambro/cooler for 1 hour
- enjoy

I like Bruno’s suggestion about adding broth or moisture...I will try that next time.

 

[bbqking]

I did a whole one on the top rack, and just put water/drip pan(s) in bottom rack. Worked very well.

 

[Bruno]

I did a whole one on the top rack, and just put water/drip pan(s) in bottom rack. Worked very well.

I had a near perfect brisket turn out this way too.