3# brisket flat

BIG_DEANS_QUE · Jan 4, 2011

Ok so i want to put a 3# flat on my UDS today anyone give me a guesstimate of cook time

btcg · Jan 4, 2011

@ 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

BIG_DEANS_QUE · Jan 4, 2011

Ahhh thanx bud

this will be my first attemp on a brisket so got something small to start with

hmacmill · Jan 4, 2011

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 · Jan 4, 2011

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 · Jan 4, 2011

Np Just tryin to get an idea on when i should put it on

Groundhog66 · Jan 4, 2011

Don't go by internal temp, when a probe slides in without resistance it is done.

landarc · Jan 4, 2011

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.

3# brisket flat

BIG_DEANS_QUE

Knows what a fatty is.

btcg

Babbling Farker

BIG_DEANS_QUE

Knows what a fatty is.

hmacmill

Is lookin for wood to cook with.

lcbateman3

is Blowin Smoke!

BIG_DEANS_QUE

Knows what a fatty is.

Groundhog66

Babbling Farker

landarc

somebody shut me the fark up.

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