BIG_DEANS_QUE
Knows what a fatty is.
Ok so i want to put a 3# flat on my UDS today anyone give me a guesstimate of cook time 
3# brisket flat
- Thread starter BIG_DEANS_QUE
- Start date
btcg
Babbling Farker
@ what temp?
Okay, general rules here:
Hot & fast (300 -350 range) roughly 3 - 4 hours
Low & slow (225-250) roughly about 1.5 hours per lb
Pull between 190 & 205 degrees
Okay, general rules here:
Hot & fast (300 -350 range) roughly 3 - 4 hours
Low & slow (225-250) roughly about 1.5 hours per lb
Pull between 190 & 205 degrees
BIG_DEANS_QUE
Knows what a fatty is.
Ahhh thanx bud this will be my first attemp on a brisket so got something small to start with
this will be my first attemp on a brisket so got something small to start with hmacmill
Is lookin for wood to cook with.
I usually foil with some apple juice around 174F and pull around 195F. It always comes out good but it is really hard to gauge the time.
lcbateman3
is Blowin Smoke!
Yup, as the saying goes...when it's done, it's done. Could be a short time, could be a long time.
BIG_DEANS_QUE
Knows what a fatty is.
Np Just tryin to get an idea on when i should put it on
Groundhog66
Babbling Farker
Don't go by internal temp, when a probe slides in without resistance it is done.
landarc
somebody shut me the fark up.
btcg gave you a good guidelines, the cooker and temperature makes a difference, as would the meat itself. A small flat like that is probably better done at a lower temperature, it gives you a little more room to not pay attention to when it is done. My experience has been that a 4 to 5 lb flat done hot-n-fast will rise very quickly out of the stall.
