4 lb flat brisket advice

Steve

I am looking for advice on cooking a 4lb flat brisket (eg. cooking time, temp, indirect? and recipes)[p]thanks

Marvin

Steve,
Put on your favorite rub, anytime from the night before to an hour before. Set-up an indirect cook with a dome temp of 225-250. Use your favorite wood for smoking (I use Jack Daniels oak). Let it cook, undisturbed, until the internal temp reaches 185-190, at which time you should test it with a fork. If the fork goes in and out like going through jello, it's done. In some cases you may have to go to 195-200, but test it. Let the meat rest for 20-30 minutes and slice it thin across the grain. It will take about 1 1/2 hours per pound. Enjoy!

The Naked Whiz

Steve,
Here is some brisket advice I've collected:
TNW
[ul][li]Brisket FAQ[/ul]