Ok so i want to put a 3# flat on my UDS today anyone give me a guesstimate of cook time :)
01-04-2011 12:10 PM
@ 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
01-04-2011 12:47 PM
Ahhh thanx bud :) this will be my first attemp on a brisket so got something small to start with :)
01-04-2011 12:52 PM
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.
01-04-2011 12:59 PM
Yup, as the saying goes...when it's done, it's done. Could be a short time, could be a long time.
01-04-2011 01:02 PM
Np Just tryin to get an idea on when i should put it on :)
01-04-2011 01:23 PM
Don't go by internal temp, when a probe slides in without resistance it is done.
01-04-2011 01:35 PM
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.