Originally Posted by Bludawg
You asked so sit down strap in and take notes.
Packers are easier to cook and more forgiving than a flat
275 is the new 225 I actually shoot for 300 YMMV
Meat temp means nothing; Cows are like people no two are alike. When it probes like butta its done.http://www.bbq-brethren.com/forum/sh...d.php?t=148853
^^^^^^^^^^again- dead on the money. If you want a dry brisket, choose a small flat and cook it for 2 hrs per lb at 225. It's a 100% guarantee you'll get one.
1st- buy a whole brisket if you can. If you cannot, buy a flat with the fat cap still on. cook it at 275-300 until a probe slides in and out very easily. 185 CAN be the number, but it rarely is. Start checking at 185 and expect it to go to 195-200 or even 205 before it gives up the ghost and is tender to the probe.