- Jan 18, 2020
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Agree with Joe.I'll throw in 2 cents..... 1. With brisket flat you shouldnt push through a stall by rasing temp. Finish the brisket at the temperature you started with and be patient. 2. Start probing with a tooth pick when nearing 190 degrees IT. Probe at 5 degree intervals in different areas until the tooth pick slides in with little resistance and then rest for at least an hour. You and the brisket
To add that a dry flat is most always under cooked. Lots of connective tissue to be reduced to liquid, this takes temp and time. Be patient.