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3# brisket flat
Ok so i want to put a 3# flat on my UDS today anyone give me a guesstimate of cook time :)
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@ what temp?
Okay, general rules here: Hot & fast (300 -350 range) roughly 3 - 4 hours Low & slow (225-250) roughly about 1.5 hours per lb Pull between 190 & 205 degrees |
Ahhh thanx bud :) this will be my first attemp on a brisket so got something small to start with :)
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I usually foil with some apple juice around 174F and pull around 195F. It always comes out good but it is really hard to gauge the time.
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Yup, as the saying goes...when it's done, it's done. Could be a short time, could be a long time.
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Np Just tryin to get an idea on when i should put it on :)
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Don't go by internal temp, when a probe slides in without resistance it is done.
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btcg gave you a good guidelines, the cooker and temperature makes a difference, as would the meat itself. A small flat like that is probably better done at a lower temperature, it gives you a little more room to not pay attention to when it is done. My experience has been that a 4 to 5 lb flat done hot-n-fast will rise very quickly out of the stall.
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