rowan666•3mo agoMost Upvoted

Hot take: I had to pick between a full brisket or just the flat for a 4th of July party

Went with the flat to save time, and my uncle from Texas said it tasted 'like a sad shoe'. Anyone have a good brisket recipe for a tight schedule?

3 comments

3 Comments

taylorcarr2mo ago

Double down on that hot and fast method but go with a whole packer next time. The point has more fat that bastes the meat as it cooks, so the whole thing stays way juicier than a flat alone. Trim it yourself, keep the fat cap at a quarter inch, and wrap in foil instead of paper at 165 to steam through the stall faster.

lewis.diana3mo ago

Sad shoe" is brutal, but I get the time crunch. My buddy tried a "hot and fast" method last summer, smoked a whole packer at like 300 degrees. It was done in maybe 6 hours. He wrapped it in butcher paper when the bark looked good, around 165 internal. It wasn't competition level, but it was juicy and had a great pepper crust. Everyone tore into it.

fisher.diana3mo ago

That hot and fast method is a lifesaver. I cranked my smoker to 325 and had a decent flat done in under five hours. Just keep a spray bottle handy for the first few hours.