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In Reply to: Help for Smokin a Brisket Flat posted by Fisher1 on September 01, 2012 at 20:23:47:
A lot depends on if this is a contest. I would start by injecting some beef stock unless you have access to Butchers or other made for brisket injection. Cook at 225 until internal temps heat about 180, then double wrap in foil and continue cooking until internal temp hits 195 to 200. Unwrap, let stand open for 30 minutes to stop the cooking, then wrap and let in rest for one hour in warm cooler until ready to slice. Good luck.
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