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
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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 
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.
