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Brisket flat w/ QView

post #1 of 8
Thread Starter 
Injected with beef broth and beef base mix lastnight. Rub with s-p-o-g-chipotle power. Started smoking at 9:30 with hickory and pecan wood. Smoker at 250.
post #2 of 8
Thread Starter 
At 11:15
post #3 of 8
Thread Starter 
Wrap time.
post #4 of 8
Quote:
Originally Posted by Bhelton View Post

Wrap time.

What temp did you take it up to before you let it rest? How long did you rest it?
post #5 of 8
Thread Starter 
post #6 of 8
Thread Starter 
I took it to 205 the put in cooler for 2 hours to rest. Came out nice and tender
post #7 of 8
Great, thanks. I've only done packers but looking to do a flat this weekend so I wasn't sure if taking it to 200+ would dry it out.
post #8 of 8
Thread Starter 

And it only took 6 hours with resting time.

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