Brisket For the Masses

Utah Jake: What about the temps, my man??!!

If you cook those bad boys til they hit an internal temp of 195-200, they should absopositively be juicy and tender. I assume that each flat was 6 or 7 lbs with some fat on it. What temps did you take them to... and puhleeeze dont tell me you aint got a probe thermometer...

I followed the CookShack book and set for 180 degrees. The internal sat at 185 for the last 10 hours. Two flats at 10 pounds each with the tips cut off on thier own rack. The flats were about 22 inchs long.

Jake
As as been said in this forum many times, you can not follow the book for times or temps. I cook brisket at 225 - 250 and it takes about 1.5 - 2 hr a lb.
The internal temp of the meat can only get as hot as the smoker. A smoker at 180 will only allow the meat to get to that temp. Sitting at 180 for that many hours will effect the final product. Also keep in mind that flats will be not be as moist as a full brisket and might need some help from drying out.

Take a look at the 101s and do a search on the forum and you should get much better data to base your cook on than the book.

Mornin' Jake,

Sounds like ya got good advice above,especially about readin' the 101s and the archives.

Are you storing all these and serving the same day?

Being flats and maybe selects,you might consider cooking to 165�-170�,foil with 1/2 cup of beef broth,and cook to about 190�-195�.

Try to run your probe through them to check for tender,if not cook a while longer.

Let rest in the foil a couple hours and refrigerate that way,if you are holding for a couple days.