First time doing a flat. I get my meat from a friend's ranch in Clifton. Used Goldee's rub and smoked in my BGE from 225-250 degrees to an internal temp of 203 degrees (a little over 5 hours). Pulled it and let it rest for 30 minutes under a foil tent. Used BGE charcoal and oak.

It was nowhere near as tender as I usually get. It is also the first time I've ever smoked a brisket that did not come from a store. Was it just an off day? Should I smoke it differently bc it is a flat? Maybe go for a higher internal temp? Any and all suggestions and advice are welcome.

I let brisket rest a couple of hours before eating, that's one possibility. Could also have just been this specific brisket. Was it stiff or flexible? Maybe a bad reading from the thermometer? There's a lot of variables. I stopped doing flats because they were pretty difficult to get right on their own. I tend to look for smaller than average packers, I've had much better results with them than any flats I've smoked.

Agree with Max. I tried separating points and flats for a while cuz they cook at different rates. But the flats were never as good as when I cooked the brisket whole.

Seems like the boat method might be good for cooking flats but I haven't tried that yet. It's essentially a braise in a smoker.

I would have pulled it earlier - maybe around 190-193.

Was the brisket graded? If not, it's possible you got a brisket that wouldn't even grade Select, and you'll never get one to turn out right if they aren't at least Select. Not letting it rest long enough may be the other problem, given that it cooked in five hours. Even if you get it to the proper temperature, you may not have had enough time to break down all the connective tissue.

I've never been successful at smoking flats by themselves.

HTownAg98 said:

---

Was the brisket graded? If not, it's possible you got a brisket that wouldn't even grade Select, and you'll never get one to turn out right if they aren't at least Select. Not letting it rest long enough may be the other problem, given that it cooked in five hours. Even if you get it to the proper temperature, you may not have had enough time to break down all the connective tissue.

---

Was not graded. Was from the meat processor

Bocephus said:

---

HTownAg98 said:

---

Was the brisket graded? If not, it's possible you got a brisket that wouldn't even grade Select, and you'll never get one to turn out right if they aren't at least Select. Not letting it rest long enough may be the other problem, given that it cooked in five hours. Even if you get it to the proper temperature, you may not have had enough time to break down all the connective tissue.

---

Was not graded. Was from the meat processor

---

I agree with Htown. That's not long enough time to get a brisket tender even if smaller. I used to do competitions and we'd only cook flats and we allowed ourselves at least 8 hours, including resting for at least an hour. They're harder to nail the cook on because they don't have as much fat so we always tried to cook them a little hotter and pull them earlier so they'd have a longer time to rest.

agcrock2005 said:

---

Bocephus said:

---

HTownAg98 said:

---

Was the brisket graded? If not, it's possible you got a brisket that wouldn't even grade Select, and you'll never get one to turn out right if they aren't at least Select. Not letting it rest long enough may be the other problem, given that it cooked in five hours. Even if you get it to the proper temperature, you may not have had enough time to break down all the connective tissue.

---

Was not graded. Was from the meat processor

---

I agree with Htown. That's not long enough time to get a brisket tender even if smaller. I used to do competitions and we'd only cook flats and we allowed ourselves at least 8 hours, including resting for at least an hour. They're harder to nail the cook on because they don't have as much fat so we always tried to cook them a little hotter and pull them earlier so they'd have a longer time to rest.

---

What internal temp did y'all shoot for?

Every brisket is different but we started monitoring by feel once it got to 200 or so. Once the outsides started getting tender (could push down with thumb and meat would spread a little) then we'd pull and put in cambro and allow the carryover cooking to tenderize the middle without drying it out. If you wait until the middle is tender and then pull and rest, it will overcook and dry out. Yours just looks like it wasn't done and probably a rubbery texture?

Once I hit 200 I let it rest in a Yeti for 3 hours. Works like a charm.

But like others, I've never done a flat by itself.

Also, letting it rest with foil, whether it be in tented or not, will let it continue to trap the heat and draw out moisture and cook. It's best to wrap in pink butcher paper to rest.

Don't cook to temp - temp is just a guide!

203 is probably too hot for just a flat IMO, i'd start probing around 190-195 and probe every 15 or so minutes until you get where you need to be. Flats are a lot leaner than the point and don't need to go as long or as high internally because it doesn't have that fat that needs to break down.

Not a huge fan of cooking them separate, but that's just me.

mop flats more frequently and let it sit for a hour after hitting 195-200 mark , but under a towel instead of foil.

Txmoe: I am with you, point and flat separation just never came out like a real brisket, flat always VERY dry and tasteless!

Mark Fairchild said:

---

Txmoe: I am with you, point and flat separation just never came out like a real brisket, flat always VERY dry and tasteless!

---

Then you overcooked it and didn't season it well. Many (actually most) bbq comp teams only cook the flats since that's all they turn in, and they're not dry and they're damn sure not tasteless.

If I BBQ a half brisket.... It's always the point.