Beef Brisket Flat

Discussion in 'Beef' started by mrbert62, Nov 24, 2013.

  1. Greetings All: I am doing a 6.5 lb Brisket flat on my Weber WSM 22.5 smoker. I normally bring the entire brisket to an internal temperature to 195 before wrapping and resting. I am smoking for 2 1/2 hours at 245/250 and then going to wrap for another 3-4 hours. Should I bring the flat to the same temperature less /more? Thoughts?

    Bob
     
  2. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

    Yes, bring it to 190-195 then remove from heat and rest for 30-45 mins

    Mike
     
  3. Thanks Mike. It's at 176 now and still firm to the touch. Another 1 1/2 hrs or so. It's 22 degrees out at the weber is locked in at 251'. So happpy with the investment last year :)
     

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