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1st brisket (Flat)

MikeyMikey Posts: 56
edited November -1 in EggHead Forum
Sorry to post this basic question again, but I am cooking a 5.25lb brisket flat today and wanted to get some generall cooking guidelines. I have read through the archives, but most posts are about whole briskets and I thought the instructions might be different.[p]It has a nice fat cap on it and is pretty much the same thickness throughout with the one end being only .25-.5 inches thicker than the other. I am assuming a 250-275 cooking temp, indirect, with hickory for smoke. I am also assuming to pull it at an internal temp of about 200. Are my assumptions correct and about how long would you guess this bad boy is gonna take?[p]Any advice is appreciated,
Mikey
P.S. What rub/marinade would you use?

Comments

  • Nature BoyNature Boy Posts: 8,295
    Mikey,
    Your cooking ideas are pretty solid, but I would use 250 dome. Some cook lower (closer to 200). I have cooked them from 200 to 275, and have settled on 250. 275 will even give you suprisingly good results, but at that temp it comes out a bit drier, and not quite as tender.[p]At 250, you are looking at a minimum of 10 hours. Allow 12 or more. If it is done early, wrap in foil, and pack with towels in a warm cooler. This will hold it for several hours steaming hot. Some like to wrap in foil and let rest for an hour even if not done early. A 20 minute rest on a cutting board will do.[p]I usually do a fork test at 185 internal. Sometimes it is ready before it gets to 200.[p]Hope that helps a tad, and that you are not planning on eating this for dinner tonight!
    Enjoy. Go Terps.
    NB

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  • MikeyMikey Posts: 56
    Nature Boy,
    I am thinking of serving it up for lunch tomorrow, so I should be good to go. I thought it might go as long as 12 hours, so I knew I should have plenty of time. I have been extreemly pleased with the pulled pork I've done so far and I am really looking forward to how this beef is going to turn out. I will try and keep a good eye on it after it hits 185. Drying it out is really my biggest fear. The Boston Butts I've cooked are far more forgiving than this brisket will be I think.[p]Thanks for the help,
    Mikey

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