Brisket flat practice.

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Brisket flat practice.

Postby JBROOKS3 » Sat Dec 28, 2013 5:19 pm

I just got a choice brisket flat from Sams, what do you guys smoke your flats at? I was going to smoke it at 280 til it probed tender. Any suggestions?
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Re: Brisket flat practice.

Postby jtilk » Sat Dec 28, 2013 6:38 pm

Temp is as a matter of preference. You can ask 100 people and get 101 answers... I've seen ranges from 225-350, primary thing is being able to know when done is done. Internal temp is just a guide could be done as low as 190 and possibly as high as 210. It's all about getting a feel for it, when you can put a probe or toothpick in it and it slides right in with lil to no resistance it's done. If you plan on wrapping you want to wrap when the internal is about 160 usually and take it up from there. Good luck
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Re: Brisket flat practice.

Postby Big Ed » Sat Dec 28, 2013 8:55 pm

I cook mine at 250* til it hits 170 then wrap til done.
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Re: Brisket flat practice.

Postby JMoney7269 » Sun Dec 29, 2013 7:56 pm

300-350 for me, wrap around 180, cook till buttah which is always in the internal temp range of 208-213 for me according to the thermapen, but feel is what has the final say in doneness. That and I never cook just a flat since the flat doesn't always have the best slices, a packer does right from the middle or from the point IMO. You better not be practicing with my primes buddy!!!! :angryfire: :mrgreen:
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Re: Brisket flat practice.

Postby JBROOKS3 » Sun Dec 29, 2013 10:00 pm

Lol!! Naw I had choice today. Jmoney I got them boys sitting for you I should be that way after the 1st. I smoked it to about 212 and it was a little tight I went to 218 it came out ok. Not great though. I'll stick to my full packers the slicing was a little off. Thanks for the info bro.
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Re: Brisket flat practice.

Postby Ramtuf6 » Mon Dec 30, 2013 1:11 am

218!!! Water boils at 212....what happens to a brisket beyond that? I've never taken one anywhere close to 218. What was it like?
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Re: Brisket flat practice.

Postby JMoney7269 » Mon Dec 30, 2013 1:39 am

That was probably in a thin end. Mine probe 215 sometimes in thin areas, I Could give a care less what the ends are like, I'm only worried about my $$$ slices
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Re: Brisket flat practice.

Postby Ramtuf6 » Mon Dec 30, 2013 11:44 am

"I Could give a care less what the ends are like"

I agree, that's why I don't/wouldn't even bother probing anything outside "$$$ slices".
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Re: Brisket flat practice.

Postby bruno994 » Mon Dec 30, 2013 11:50 am

Ramtuf6 wrote:"I Could give a care less what the ends are like"

I agree, that's why I don't/wouldn't even bother probing anything outside "$$$ slices".

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Re: Brisket flat practice.

Postby Boots » Mon Dec 30, 2013 11:55 am

The poke test never fails, been in use since the caveman days.
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Re: Brisket flat practice.

Postby JBROOKS3 » Mon Dec 30, 2013 3:09 pm

Ramtuf6 wrote:218!!! Water boils at 212....what happens to a brisket beyond that? I've never taken one anywhere close to 218. What was it like?


It was ok it wasn't dry because I use ritters brisket injection. I would say a little prayer before turning it in. LOl

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