View Single Post
Unread 05-23-2010, 04:10 PM   #9
Greg60525
On the road to being a farker
 
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
Downloads: 0
Uploads: 0
Default

Those large flats are rare, generally, they are in the 6 to 8 pound range. I typically try to get 8 pounders.

I also cook fat side down the whole time, as I having tuning plates, which have a lot of radiated heat. I also tend to cook on the bottom grate..........maybe the second grate would be better to avoid drying out??

I check the temp in the thickest part of the brisket (for a flat). If it's a packer, which I rarely get, I still check the temp in the thickest part of the flat, never in the point.

Thanks for all of the advice,
__________________
Greg
Greg60525 is offline   Reply With Quote