Omelet wrote:
>
> In article >,
> "Pete C." > wrote:
>
> > Omelet wrote:
> > >
> > > In article om>,
> > > Sheldon > wrote:
> > >
> > > > On Jul 8, 10:41?am, Omelet > wrote:
> > > > > In article . com>,
> > > > >
> > > > > Sheldon > wrote:
> > > > > > TammyM wrote:
> > > > >
> > > > > > > Ah, the dumbass names grocery stores come up with for cuts of meat.
> > > > > > > It's a flat cut brisket. I've never cooked one of these on the
> > > > > > > grill
> > > > > > > before. What would you do to that son of a gun, cook-wise? I'm
> > > > > > > undecided and there's plenty of time to go to the store. It's not
> > > > > > > going to be a trazillion degrees here today, but grillin' would
> > > > > > > still
> > > > > > > be my top choice (er....)
> > > > >
> > > > > > You don't grill brisket, not unless you grill it by indirect heat
> > > > > > long
> > > > > > and slow, kinda like bbq. I don't think the flat cut makes for good
> > > > > > bbq anyway, much too lean. Flat cut brisket is best braised.
> > > > >
> > > > > Braised????
> > > > >
> > > > > <gag>
> > > >
> > > > For someone who's never cooked one or even knows one cut of brisket
> > > > from another and disparages the cut name no less you sure are
> > > > opinionated... how can you be so opinionated about something of which
> > > > you are totally and absolutely ignorant.
> > >
> > > I've been around LOTS of BBQ'd briskets that friends have cooked at
> > > local parties babe. There is WAY too much fat in a Brisket to braise it,
> > > even if you trim the hell out of it.
> > >
> > > On the other hand, it does make one helluva good ground beef. I've used
> > > it for that more than once but lately, it's been prices too high.
> > > --
> > > Peace, Om
> > >
> > > Remove _ to validate e-mails.
> > >
> > > "My mother never saw the irony in calling me a Son of a bitch" -- Jack
> > > Nicholson
> >
> > I'm afraid you're very wrong here. Brisket does very well braised,
> > particularly one that is incomplete as in the OP's brisket flat which
> > lacks the point and the fat cap that are pretty much required for
> > successful Q'ing.
> >
> > I recall an episode of ATK where they did an onion braised brisket that
> > looked rather good. Can probably find the recipe on their site
> > somewhere.
> >
> > As for fat and braising, the fat will render out quite nicely and be
> > left floating on top of the braising liquid where you can readily skim
> > it off or run the liquid through a fat separator.
> >
> > Pete C.
>
> The OP asked the BEST way to cook it...
> I'd not vote for braising, sorry.
>
> Sure if you want to go thru that much trouble skimming off the rendering
> but what a PITA!

And tending a smoker for 18 hours isn't a PITA?

>
> IMHO Brisket is best BBQ'd but like I've said before, to each their own!

A whole brisket may well be best BBQ'd, however a brisket flat will
produce a very disappointing result in any hands other than a real pro
and the OP's reference to "grilling" a brisket indicates non-pro status.

In summary for the brisket that the OP has, braise it or prepare to be
gnawing on a truck tire...

Pete C.