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R2Egg2Q · 10-31-2010, 11:01 AM

It looks great for your first brisket Tim! I haven't tried a hot & fast on flat by itself yet but from what I understand, it is harder to cook than a whole packer brisket.

I've done 3 packer briskets hot & fast (with injection) and have tried foiling around 170 and also tried not foiling until it was time to let it rest. Mine came out juicier when foiling around 170. Juices continue to flow out of it during the foil time and you can use those juices when you slice & serve the flat.

I usually let mine rest in a cooler stuffed full with towels for 2-3 hrs.

10-31-2010, 11:01 AM	#14
R2Egg2Q is One Chatty Farker Join Date: 08-15-10 Location: Pleasanton, CA Downloads: 0 Uploads: 0	It looks great for your first brisket Tim! I haven't tried a hot & fast on flat by itself yet but from what I understand, it is harder to cook than a whole packer brisket. I've done 3 packer briskets hot & fast (with injection) and have tried foiling around 170 and also tried not foiling until it was time to let it rest. Mine came out juicier when foiling around 170. Juices continue to flow out of it during the foil time and you can use those juices when you slice & serve the flat. I usually let mine rest in a cooler stuffed full with towels for 2-3 hrs. __________________ -John XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, WGA, Summit S-620 NG; Stoker, Stealthy Black Thermapen, custom BGE & Weber handles by brethren martyleach IMBAS Certified MOINK Ball Maker CLICK HERE to join us in a BBQ Brethren Throwdown!