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Have two 6 lb brisket flats. Need to cook both. Planning to bake in oven at 225*F. Each wrapped individually. Not touching. Cook for 6 hours? or cook for 12 hours?

Or wrap together with slight overlap and cook at 225*F for 12 hours ?

6 hours at 225° will come out superb.

We cook in the oven for 3 hours at 250 wrapped in foil, put on pit with foil open until done. We like mesquite to cook with. I like ballistic tips also.

Flats are better because they generally cook faster because they have less fat than a whole brisket that has the point.
Cook time depends on the meat quality, but 10-12 hours is probably close. They are done when the meat is 195F. So best bet is a meat probe thermometer. I would put 2 together.
If you can put it on charcoal or wood before the stove, that would kick it up a notch.

Oven?

It's a different end product than smoked, but I have enjoyed mighty fine oven brisket.

You don’t have to have an outdoor cooking facility to make a good brisket. Lots of folks don’t care for smoked food. The secret to indoor oven cooking is in the seasonings which takes a bit of experimentation.

I am building an outdoor cooking veranda. But, I perfected oven cooking for Brisket, Ribs, Chicken & Sausage first. At least as good as it can be in an oven.

So right now, you're on the road to disaster.
Good that you asked.


1) You don't wrap to start off with. You wrap to get through the "stall" although some don't.
From 165* to finish takes a long time. Wrapping speeds it up. It's called the Texas Crutch. A helper.

2) You do not go by time, you go by internal temp while monitoring cooker temp as well.

You'll want a two channel temp monitor. Without one of these, it's a lot of monkeying around and guessing.
Electric ovens often lie, so you need one channel to monitor cooking temp.
To set bark, all you need is glue (cooking oil or similar), salt (Kosher is best) and pepper (18 mesh if you can find it)
Wrap at 165* internal with butcher paper (not coated !!!) or heavy foil (18")
I pulled my last one at 203* internal and it was great (some pull at 195*)
Wrap in towel and rest in cooler for 30 min.

Optional :
Inject with Kitchen Basics beef broth on a 1" grid

How to cook Brisket in an oven:

Trim the brisket to a uniform fat layer - usually about1/4" or less.
Lay the brisket in foil, fat side up.
Dry rub desired spices - usually just salt and pepper.
Tightly double wrap the foil around the brisket.
Throw brisket in trash can.

Why would you oven a brisket?!?!

Maybe that is the only way I have to cook it ?

This question is so white, it’s almost Jewish.

Get ya some liquid smoke to get that authentic flavor and aroma. 👍



And don’t forget the catsup

(Halfassed answer^)

I only stopped in knowing you’d be here,

Correct once again.

LOL, ya, you too.

My last flat on the grill was not award winning, I did not control the heat well enough, Dry, lots of Taco meat, My next attemp may finish up in my Masterbuilt electric……………(has ‘flave rolls his eyes)……………

02, let us know how it turns out.

This is the gospel right here. Never wrap from the start. Red or Pink Butcher Paper is what you want.

Start watching YouTube vid's. Don't go overboard on the trim. Fat is where the flavor is.

You're done at 200-205° internal. Never RUB!!!! Always pat.

^^^This dumb fugk has been trying to cook a brisket for five years now.


LOL

To the OP,

I would cook @ 350-375 for 30. Fat side down.

Another 30. Same temp. Fat side up.

Wrap tight and get the oven to 225. Pull when internal temp is 195-200 on a Thermapen.

Let rest one hour fat side up.

If you don’t have a Thermapen, go buy one.

And do not trim anything. A Flat by definition is already trimmed and this is why Flats are a tough place to start. You need as much fat as you can keep, otherwise you should just be doing a London Broil.

Thanks for the tips, Kenneth.