Brisket flat question

Discussion in 'Beef' started by stokensmoke, Feb 14, 2016.

  1. stokensmoke

    stokensmoke Smoke Blower

    I have a brisket flat cooking on my UDS @ 250. Hit 160 IT in 2 hours. Was planning on wrapping at 160 but don't want it done too soon. My question is - if I don't wrap it is it going to dry out on me. Also did not inject and was planning a 2 hour rest in the cooler. Didn't want to let it rest 4 hours at this pace
  2. I know this is an old post.  You gave us no weight on the flat.  160 in 2 hours at 250?  Does not ring true to me.  Something was wrong. Sounds as if a therm was off.   No disrespect but did you have to cut it with an axe?  Let us know how it turned out.  I could be wrong; have been before. Keep Smokin!

  3. bauchjw

    bauchjw Master of the Pit

    I agree, I'm curious too!

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