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?
Ditto!!!!!!!!!!!!!!!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!!!!!!!!!!!!!!!