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Brisket help!

Car Wash MikeCar Wash Mike Posts: 11,244
edited 5:44PM in EggHead Forum
I have a 3 1/2 lb. trimmed, brisket flat. This cut of meat is very lean. I'm wanting to have some sliced or pulled brisket to go with the babybacks for mom's day.
Need help with time, temps, and method.
Thanks in advance.[p]CWM

Comments

  • JSlotJSlot Posts: 1,218
    Cook indirect at 250-275°, Mike. Remove when internal temp reaches 195°. Wrap in foil and allow to rest one hour before pulling. The rest adds much to the texture, so don't omit it if you can help it. That's also a pretty small flat and most of the fat cap is probably trimmed away. I would cover the remaining fat cap with thick sliced bacon to add some extra moisture during the cook. Let us know how it goes![p]Jim

  • Car Wash MikeCar Wash Mike Posts: 11,244
    JSlot,
    Thanks, I do remember someone posting about the bacon awhile back. Is it cap side up or down, any drip pan? My indirect setup is placesetter then the grate for ribs.[p]CWM

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