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In Reply to: Chuck Roasts Good, Briskets No Good... posted by RobG in CT on July 12, 2011 at 03:17:15:
with brisket a lot depends on the smoker. In my FE I can load a case of falts from SAMS (about 80 lbs) and just let them go at 240 until they reach 200. Then I chop and it ready to serve. The SAMS flats do have some point. But this probably wouldn't work as well in an offset that is not airtight. All about moisture.
Cooking just one, I'd get the biggest flat I could find, rub and cook to about 150-165 then foil and add broth (about a cup). Then cook it to at least 200. Take off the pit, vent out the steam and leaved wrapped on a counter for an hour or more. Slice cross grain.
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