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Message
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Posted on 12/6/18 at 1:44 pm to scott8811
quote:
I'm shooting for 190 degrees correct?
No. Most people prefer 200-205. 190 will be kind of tough / chewy. Probe the meat at different spots to make sure it's at least 200 at each.
And I'd advise not doing the fast cook like the one person suggested.
As for resting, you really only need an hour, tops.
Posted on 12/6/18 at 1:58 pm to SUB
quote:
And I'd advise not doing the fast cook like the one person suggested
If it's a flat then why wouldn't you cook hotter/faster?
Posted on 12/6/18 at 2:01 pm to scott8811
quote:
Dang...was really hoping to avoid waking up early to do this
Nothing like waking up at 3 am to get the smoker started in your robe and slippers.
Posted on 12/6/18 at 2:03 pm to Saskwatch
quote:
If it's a flat then why wouldn't you cook hotter/faster?
Because you want the fat to render and the meat to break down to get tender and that takes time.
Posted on 12/6/18 at 2:05 pm to LSUintheNW
quote:
Nothing like waking up at 3 am to get the smoker started in your robe and slippers.
And no matter how much she protests, that smoke smell that you are now coated in when you get back in bed for a little sleep til you got to go check the fire again is making her hot. PIIHB
Posted on 12/6/18 at 2:08 pm to VABuckeye
quote:
Because you want the fat to render
OP has stated that the piece of meat we are discussing is just the flat. Not much internal fat to render at all.
Posted on 12/6/18 at 2:09 pm to Saskwatch
There's still fat and brisket is tough as hell if it isn't done right. 
Posted on 12/6/18 at 2:10 pm to Saskwatch
Didn't realize it was just the flat. Missed that part. Cooking hotter may be ok I guess.
Posted on 12/6/18 at 2:12 pm to SUB
quote:
Cooking hotter may be ok I guess.
How hot? As mentioned I will be using indirect heat on my gas grill. the burner set as low as it can go gives me about 225-250. At that temp how long should by 6 lb flat take to reach 190-200? I'm sure this affects it.... it will be in the 30-40's as I am cooking this thing
This post was edited on 12/6/18 at 2:15 pm
Posted on 12/6/18 at 4:50 pm to OTIS2
quote:
Cook at 250-275, take off and wrap when brisket gets to 275-280 degrees. I prefer butcher paper but if your don't have that use foil.
Yes pretty big typo. Think I took my Ambien too early last night. Should read "take off and wrap when brisket gets to 175-180".
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