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Brisket flat question

post #1 of 3
Thread Starter 
I have a brisket flat cooking on my UDS @ 250. Hit 160 IT in 2 hours. Was planning on wrapping at 160 but don't want it done too soon. My question is - if I don't wrap it is it going to dry out on me. Also did not inject and was planning a 2 hour rest in the cooler. Didn't want to let it rest 4 hours at this pace
post #2 of 3

I know this is an old post.  You gave us no weight on the flat.  160 in 2 hours at 250?  Does not ring true to me.  Something was wrong. Sounds as if a therm was off.   No disrespect but did you have to cut it with an axe?  Let us know how it turned out.  I could be wrong; have been before. Keep Smokin!


post #3 of 3
I agree, I'm curious too!
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