Before I got the FE, I could never get a juicy and tender brisket. With the FE, I started cooking flats @ around 200*. The meat was pretty good, but not very juicy. I have been cooking lately @250* and the meat is cooking quickly, while being super moist and tender. I did a flat and when I checked the internal temp, it was at 236*. I thought I would have to toss it.
I was wrong. It was great. Did my first whole brisket (18#) last weekend Put it on at 11 PM. At 9 AM, it was at 205* in both the point and the flat. Let it rest four five hours. Best piece of meat I ever ate. It is very hard to screw something up in the FE. Even mistakes are good.
