Originally Posted by Bigmista
Anyway, did you let the flats restat all before slicing? There was no mention of that.
I did let them rest for about 15 minutes before slicing.
There is a lot of good information........err, opinions! I appreciate it. Just looking for ideas that I could use to draw my own conclusions or to be able to better set-up an experiment.
This is just what I was looking for.
Oh.......one more piece of information. I get the smoker good and hot and as the pit temp starts dropping below 300 - 275°F I throw on the briskets and let the temp settle in at 250°F, which I try to maintain. This has been my general procedure for any brisket. I never cooked one this small before, but I didn't change the procedure. I'm still fairly new at this, so I'm looking for any helpful hints, procedures, etc..