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Brisket- Maiden (Virgin) Voyage Today

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garthb4903
garthb4903 Posts: 115
in EggHead Forum
Ok, 4 lb brisket flat, going to go simple: mustard/dizzy pig rub/set temp to 235/open when internal temp is 195.  Keeping it simple for the first time, then can vary later.  Any suggestions on this simplicity plan?  Photos later, thanks!
L, M, MM "These pretzels are making me thirsty"
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  • slovelad
    slovelad Posts: 1,742
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    Don't focu on reaching that set temp. It's a good baseline, but your brisket might be done in the 180s or over 200, all depends on the meat probing like butter.

    dont be disappointed if it's dry, cooking the flat only is very very difficult, as it's not very forgiving,

    that beinh said, enjoy the ride!
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