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BBQ Grail · 04-13-2010, 06:41 AM

This must be a 4lb trimmed brisket flat. Chances are there is very little fat cap on it. Correct? If that's the case I'd really consider going even lower on the temp, maybe around 225 degrees. It's going to cook fast so you've got to watch it.

04-13-2010, 06:41 AM	#7
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	This must be a 4lb trimmed brisket flat. Chances are there is very little fat cap on it. Correct? If that's the case I'd really consider going even lower on the temp, maybe around 225 degrees. It's going to cook fast so you've got to watch it. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com