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Old 12-04-2012, 06:12 AM   #8
Got rid of the matchlight.
Join Date: 12-02-12
Location: Detroit, Michigan

Originally Posted by landarc View Post
I agree with Bludawg. make it easier and with some more information.

A packer has more fat and is a larger cut of meat, this makes it a little more forgiving to cook that a flat. The typical flat has all of the fat removed, this makes it harder to get a good product. Still, if all you have is a flat, that is what you have. You can get a decent product out of it, not as good as cooking the entire packer.

If you cook at 225F, you increase the time the brisket is exposed to heat, the surface will lose more moisture doing this. You will find that unless you are cooking a lot of meat, or are adding moisture to your pit, the lower temperature will result in a dryer product. Really consider 275F as a better temperature.

Do not worry about internal temperature, it is not the way to cook a brisket. Cook the flat until you get the color you want, or maybe a little lighter, than wrap in a foil or butcher paper wrap, since it is a flat, add some moisture, 1/4 cup beef stock or apple juice, then place on cooker. You are looking for an internal temperature of 190F before you check the meat.

Once you reach 190F, take a metal skewer or ice pick and stick the meat, through the foil or paper, if it goes into the meat with almost no resistance, then pull, wrap in towel and rest for at least one hour. Do not remove from foil or paper.
Just what I was looking for......thanks very much!
Fmacdonell is offline   Reply With Quote