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Unread 04-22-2009, 11:10 PM   #13
Greg60525
On the road to being a farker
 
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
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Quote:
Originally Posted by Bigmista View Post
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 - 275F I throw on the briskets and let the temp settle in at 250F, 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..

Thanks,
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