Cook Time

You might want to read Smokin Oakie Brisket- 101 under open forum. His suggestion is 1.5 hrs. per pound.also you can wrap it in foil and pack in cooler covered with towel, after internal temp raches 195*. It will still be hot after 3 or 4 hrs.

Besides the convenience of being able to hold large meats in a warm box,many folks feel they'll be better ,after slow cooks,to set 2-3 hrs.

As to cook temp,you probably need to be running at least 225*.

Ok put it in at 6am probed the largest part of the flat 4 hours later read 181 then drop to 171 its now 3 hrs later and its 176.

Have you checked the flat in several places,and how long until you are trying to serve?

Just took it out at 187 cut off the point and put it back in the smoker.

I doubt the flat was ready then,but take good notes and adjust next time.

The point probably needs above 210*

Try slicing the flat about the width of a number two pencil and see how it eats.

If tough,slice thinner.

If falls apart,cut thicker.

Have fun.

I put it back in until 190 Success it came out perfect it sliced nice and thin and it melted in your mouth.

quote:

Originally posted by harlee1400:
I put it back in until 190 Success it came out perfect it sliced nice and thin and it melted in your mouth.

How long, start to finish? What temp?

quote:

Originally posted by SmokinOkie:

quote:

Originally posted by harlee1400:
I put it back in until 190 Success it came out perfect it sliced nice and thin and it melted in your mouth.

How long, start to finish? What temp?

11 hrs at 225 to get the flat to 190 then seperated the point and put it in the smoker for 5 more hrs to reach internal 200. Point was also perfect.