- May 24, 2014
- 2
- 10
So glad I found you guys. Learned a lot from the site already and looking forward to learning the answers to many questions. I have two to start, I have a 5 pound flat brisket with the fat side still on, what would be the best temp and for how long, roughly. Thanks in advance for any responses and thanks to all you run the forum. I have a Master built digital smoker.