- Apr 19, 2015
- 29
- 29
Over the past few weeks I have smoked a brisket flat then a point.
The flat cooked hot, my kettle didn't want to drop vbelow 300f, so I did fast and hot. Did not wrap.
The point cooked normal at 250f with a couple of spikes that I corrected and wrapped at about 160f.
Both times I had water pan in the kettle and pulled both off when reaching ~205f and let them rest. Both came out dry. The flat just looked very dry when pulled and the point looked moist on the outside. Both probed very smoothly.
Any tips?
The flat cooked hot, my kettle didn't want to drop vbelow 300f, so I did fast and hot. Did not wrap.
The point cooked normal at 250f with a couple of spikes that I corrected and wrapped at about 160f.
Both times I had water pan in the kettle and pulled both off when reaching ~205f and let them rest. Both came out dry. The flat just looked very dry when pulled and the point looked moist on the outside. Both probed very smoothly.
Any tips?