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Brisket flat question?

ATXATX Posts: 98
edited 12:24AM in EggHead Forum
Happy Easter all. Got up at the butt-crack of dawn and tossed on a 5.5lb flat. Internal temps at about 155 now. Should I let 'er rip all the way to 195 like a full brisket or should I pull at a lower temp and foil? Oh yeah haven't even opened the egg once yet. Gotta love that.

Comments

  • 02Roush202Roush2 Posts: 119
    I am not an eggspert but I did cook my first brisket (6.2 LB flat) Friday and it came out great. I cooked it at a dome temp of 230-240 and took it off around 195 internal. I did the "fork" test before pulling it out of the BGE. I let it rest for a couple of hours wrapped in foil and towels in the cooler before slicing. I did not foil or baste the brisket for the 9 hour cook period. Plenty of advice if you have time to search it here on the forum. Good luck!
  • ATXATX Posts: 98
    Thanks, think I'll let 'er go to 195 then pull. That should give the wife plenty of time to make her famous borracho beans & tater salad. Enjoy the holiday.
  • 02Roush202Roush2 Posts: 119
    How did the brisket turn out? We just finished our leftover brisket last night by chopping it up and adding it to a pot of homemade vegetable soup. Pretty good stuff!
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