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A BRISKET FLAT ... and my errors (?)
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ChristinaSunshine
Posts: 87
Y'all - I need some coaching here ....
I have a 3.25 lb brisket flat. Just S&Pd it, nothing crazy. Left the fat cap (it wasn't too thick). Redi-Chek at 250-270, but him on. He's been on for 2 hours, and his (Red-Chek) IT is 165. Is he cooking too fast?
Happy New Year everyone!
And ... Hap - Where are your pics form "the first cook of 2015" and thanks for the add on IG (caligal089) ;-) - your pics are always inspiring to me!
Comments
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Sounds right to me. Should be around an hour per lb or a little more at that temp. Right on track.Keepin' It Weird in The ATX FBTX
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Listen to @Cen_Tex-he knows brisket although I have likely hosed up more flats that he hasLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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The Cen-Tex Smoker said:Sounds right to me. Should be around an hour per lb or a little more at that temp. Right on track.
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The key to "the brisket finish-line" is when the thickest part of the flat (regardless of packer or stand-alone flat) probes like "buttah". If that's where you are then go for it-but temperature is just a guide to when to look for the "touch". Regardless, slice across the grain and don't slice til ready to eat-will dry out before your eyes. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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@lousubcap - Are you saying that I should let it become buttah THEN FTC it?
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I think he might actually be ok!
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THANKS @loudubcab and @The Cen-Tex Smoker
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Congrats on the cook-no errors there! Looks great and a good smoke ring as well. Enjoy the eats!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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lousubcap said:Congrats on the cook-no errors there! Looks great and a good smoke ring as well. Enjoy the eats!
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