HOW TO COOK A BRISKET FLAT!

WE FIGHT A OLD HARD TO COOK BRISKET FLAT!! COME WITH US A WE MAKE OUR WAY WITH THIS MEAT MANIFESTO...

[@ZmannR2]

I bet the foil boat method would serve a flat well. Allows the brisket to bathe in its own tallow underneath while crisping that fat cap in smoke up top. I would foil boat soon as the stall hits

[@HinesBBQ]

You know that’s not a bad idea! I may have to give that a try! Thanks for the checking out the channel.

[@jamesross350]

Been smoking for many years and have learned very early on that water trays do nothing but keep temps down. I have found zero need for a water tray.

[@HinesBBQ]

Yea I’ve come to the same conclusion after this one haha. Thanks for the comment supper cool to see all the feedback coming in.

[@lamarwilliams185]

I hear that a lot. My experience with a Weber and in ground pit. The water always helps me with getting bark on a brisket. Chicken wings will not dry out. When I cook a brisket. The slow process would dry out the flat. I also noticed that a bark will form on the brisket better. Their would also be a consistent temp. More controlled temp fluctuation. It does keep the temp down. I prefer cooking between 200 and two 225. For wings. The last hour I prefer 275F-300F. The Weber is small and the in ground pit is big enough for a whole hog. Little fuel for the Weber and whole quarter splits for the inground. Both get charcoal for a coal bed. The water saves me from temp spikes and dirty smoke. If your fire is always hot. Less chance of dirty smoke. Choking off the air is the worst thing anyone can do. When I hear smolder. I cringe. I ran a smoker with dirty smoke to see. I lost the food and time listen to one of these bbq gurus. Do what works for you. Maybe your smoker is different than mine. The process should not be different. I want a offset or any other type of smoker to find out.

[@HinesBBQ]

@@lamarwilliams185 I really appreciate you posting about your cooks and what has worked for you, and what hasn’t haha. Thanks for taking the time to check out the the channel! And for me the offset is the only way to go, but M&M BBQ company has a rotisserie smoker out, and I’ve heard some incredible things about it!! mad scientist barbecue has got a video on it if you haven’t seen it. Thanks again!

[@lamarwilliams185]

@@HinesBBQ I seen the video. I have a trick that never been shown on any KZbin video. I am thinking about doing a video. I don’t think I’m going to make a career out of it. Just to get recognition for saying first. I really don’t want to start a KZbin channel with just one video. Seems like you and every creator covered the basics. The only thing a person needs is the experience. Your doing great work!!!

[@HinesBBQ]

@@lamarwilliams185 I would say put it out there! Even if it is just one. Who knows it may help a lot of people. And thank you I really appreciate you say that I try to make stuff that would help everyone.

[@KS-dn8tm]

I had the privelege of getting a nibble of this brisket flat. Flavor was dead on, good rub, good smoke level, good moisture, and very tender. Well cooked! I do believe in using a water pan as a heat sink. It evena out fluctuations in air temp, so yes it can add time. But the trade off is not having to check meat temp as often, it's a more steady cook. FWIW.

[@HinesBBQ]

🙏 🙏