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Brisket flat question

csrcsr Posts: 27
edited 9:39AM in EggHead Forum
I've had two 2 1/4 lb brisket flat's on at 225 for over four hours, inderect heat with the plate setter, and the internal temp is only about 145. Shouldn't it be hotter than that by now?

What am I doing wrong/right? Is it my thermometer giving me false readings?


  • FlaPoolmanFlaPoolman Posts: 11,670
    I never tried any that small.
  • Man, those are really small. Probably should have added bacon on them to keep from drying out.

    You probably hit a plateau.
  • csrcsr Posts: 27
    The plateau is what I'm thinking.

    They still look good on the outside as I mopped them every hour.

    I'll let y'll know if they are good or suck.
  • CrimsongatorCrimsongator Posts: 5,769
    flats are tough to do well all the time...they can dry out if you don't watch out. The mopping will help.
  • csrcsr Posts: 27
    The brisket sucked. Not the flavor/taste, just the tenderness. My worst outing yet on the Egg.

    Live and learn. The brisket is a beast to tame, and I hope to do better the next time.

    Thanks for all of the advice.

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