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First time smoking a flat brisket...4pounds

post #1 of 7
Thread Starter 
Any tips on smoking a 4lb flat. Read somewhere it takes 1.5 hours per pound? Any method like the 3 2 1 for smoking brisket???? Taking on all advice.
post #2 of 7

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 . . .

post #3 of 7
Thread Starter 
Thank you! Probe is in wsm is running a bit hot today, around 235 at the below grate. Smells fantastic already!
post #4 of 7
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.
post #5 of 7

Oh,yeah . . .:popcorn

post #6 of 7

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!

post #7 of 7
Thread Starter 
Same to you, let's compare notes later!
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