EASTER BRISKET ADVICE

[JMAC1604]

Hey smokers,

picked up two 5lb flat briskets. Currently, have them sitting iN fridge all rubbed up sitting overnight.

I have a master built 30in electric smoker. Planning to run a temp of 225 until the IT reached 195-200. Would like to eat around 2-3pm
Any suggestions on time to start? Foil? Spray halfway through?
Thanks!

 

[Winterrider]

This is good. . .

BRISKET FLAT, MY WAY

It's no secret that a lot of folks have a problem smoking a small well trimmed brisket flat. I to had my struggles for a while, but a couple of years ago I found this method and have been using it ever since. So I would like to share my method with all of you. If you already are successful...

www.smokingmeatforums.com

Edit:

Mine needed t go a bit longer for probe tender. Can wrap in towels if done a little early

 

[sandyut]

If you are gonna wrap, which I probably would for a flat only. at about 160 wrap it up or use a foil pan. When doing flats I used to add some beef broth/Worcestershire, etc. it will condense as it evaporated so be careful there.

 

[sandyut]

actually, do what he said above...apparently i cant read.

 

[thirdeye]

I agree with wrapping, but with a flat I wrap as soon as I get some good color. Then cook it tender and rest in a cooler at least 2 hours, 3 is better.