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In Reply to: Help for Smokin a Brisket Flat posted by Fisher1 on September 01, 2012 at 20:23:47:
I use 8.5 to 9 lbs flats from Sam's, trim and leave a little extra fat on you can trim off later. I use a WSM, Kingsford, hickory chunks, 225 degs no water, fat side up. 4 hours check temp 155ish and wrap fat side down, I cook till the push test for tenderness.
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