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4# flat brisket

Morning all! My first brisket a couple of weeks ago turned out well using the Travis method. Today I am trying another small one (4#)using a more conventional method. Got the egg fired up, rub applied to brisket yesterday, egg fired up....any recommendations as to temp (I'm guessing 225-235 for 1.5 hrs per lb....does this sound accurate?

Thanks guys!

Comments

  • lousubcaplousubcap Posts: 6,869

    At that calibrated temp (dome or grate?) you will likely see around 2 hrs/# regardless-the finish-line is always the same for brisket independent of how you get it there.  Enjoy!

    BTW-welcome aboard-enjoy the journey!

    Louisville   L & S BGEs 
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