Brisket Flat Question
This is my first thread and I'm cooking one 8 pound CAB flat and six bone-in butts this weekend. The flat is uniform in thickness and features a nice 3/8" fat cap. I'm planning to do the entire cook at 250 degrees. I don't want to overcook the flat and dry it out so should I cook it to 180 degrees and then wrap it in foil and towels to rest in the cooler or should I cook it like a packer and probe for doneness?