First time smoking a flat brisket...4pounds
- Thread starter greiser
- Start date
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The 1.5 /lb. "guestimate" is only that , a guess. Place probe Therms . in the cooking chamber and the deepest part of the flat and watch your temps.
Yes , it will take at least 6hrs.to get to 190*F to 200*F for pulling temp. for the Flat (that is shredding). to slice you should go to appox.~ 180*F and do the tender test with a toothpick. Wrap and rest and you should have an excellent BBQ Sammie when sliced. Place on White Bread with sliced Onion and Dill Pickles and a dash of sauce on the top of the Meat , and you're in Nervana .
Have fun and . . .
Yes , it will take at least 6hrs.to get to 190*F to 200*F for pulling temp. for the Flat (that is shredding). to slice you should go to appox.~ 180*F and do the tender test with a toothpick. Wrap and rest and you should have an excellent BBQ Sammie when sliced. Place on White Bread with sliced Onion and Dill Pickles and a dash of sauce on the top of the Meat , and you're in Nervana .
Have fun and . . .
brooksy
Master of the Pit
Didn't we have the temp discussion with your rib endeavor?? 235 isn't hot. Let her ride and enjoy the smoke. Can't wait to see some pics if the briskey.
ameskimo1
Meat Mopper
Just put my first brisket in as well - also a 4 lb'er and not much fat. An hour in and were also running 235-240.
I'm going to put some burgers in later as well, let some of the juices drip on the brisket.
Good luck and here's to some brisket, burgers, and beer this afternoon!
I'm going to put some burgers in later as well, let some of the juices drip on the brisket.
Good luck and here's to some brisket, burgers, and beer this afternoon!
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