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beef brisket flat

post #1 of 3
Thread Starter 

i am doing 2 beef brisket  flats only. few thing what do i need to do temp, wrap no wrap inject and so on. other thing might try to do it the day before serving what do i need to do tho keep it moist and perfect or is this even due able.

post #2 of 3
I do mine at 250 and don't wrap because I like the bark. get to about 185-190 and start pokin with a tooth pick to see if it's tender. should slide right in
post #3 of 3

I've had better luck wrapping after 4 or 5 hours but I usually cook packers, say after it hits 160 degrees.  If you are going to reheat later try to catch whatever juice you can, may even have to add some when you reheat.  Otherwise I think you will be too dry.

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