- Aug 27, 2016
- 1,334
- 462
is it better to do a bigger flat like 9 lbs over a 4 pounder? Heard the small ones will dry out, is this true? I'd like to do a bigger one but don't have many folks to cook for right now and obviously a small one is cheaper. Kinda spendy at 3-4$ per pound. Found a butcher that sells whole brisket for like 3.25$ per pound. He said it was 12 pounds but I don't have much money right now or guets. Maybe Christmas I'll step it up but want to practice on one again. Last one took forever and it weight 4.5 pounds. Took like 8 hours at 250. Didn't have enough time to take it past 190 and it only rest 10 minutes. Came out little tuff. Thanks!
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