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In Reply to: Help for Smokin a Brisket Flat posted by Fisher1 on September 01, 2012 at 20:23:47:
Inject - trust your butcher. Cook for 4 hours or until internal 170. Wrap. Cook until done. Internal will most likely be between 198 and 208, but cook until it is at your desired tenderness. Take out of cooker and put in a cooler for a while. I have not opened the foil and vented all summer. I have been using a cambro and maybe warming it up draws enough temp out of the brisket. Leaving it in the cooler for an hour is a good idea, but I have gone as long as 5 hours and it came out fine. You might try different cooking temps to see what you like. I have been cooking above 250 and it is working very well.
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