Pastrami question?

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porked

Smoking Fanatic
Original poster
Apr 2, 2009
749
20
Cherry Hill, NJ
Have a small brisket flat cured and ready for the smoker. Probably weighs about 3 lbs, maybe an inch and a half thick. At what temp would you pull it?
 
I foil at 165 with some beer, then take it to 205. Let it rest on the counter in the foil for 1 hour then slice. Some of the guys pull them at 195 for slicing, but I prefer to take them to 205, they are much more tender.
 
I foil at 165 with some beer, then take it to 205. Let it rest on the counter in the foil for 1 hour then slice. Some of the guys pull them at 195 for slicing, but I prefer to take them to 205, they are much more tender.
Ditto!!!!!!!!!!!!!!!
 
I'm late but I agree with 205˚.

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