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First smoke with Amerique

J jay1924Member
Did my first smoke with the new Amerique yesterday. 5.5. lb brisket flat, nice fat cap, fat side up at 225 degrees. Got the "plateau" at about 2 1/2 hours in, stayed at 160 for about 2 1/2 more hours, then slowly (very slowly) rose to 185, when I took it out. I chose not to foil it. It was just slightly dry, with great tenderness and smoke level (3 oz of hickory). But, why did it take almost 11 hours for a 5.5. lb flat?? Any ideas?
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L lcubedMember
i've been foiling flats when they get to 160ish with some liquid. continue to cook til 190ish (until tender). (the foil seems to speed up the time thru the plateau). then let the whole shebang hang in the AQ at the hold temp of 140F til 1/2 hour before serving. cook time to high 190's in the 6-ish hour neighborhood.

if i had a full packer brisket, i probably wouldn't foil.
FM Former Member
Jay1924, I got hung up on cook times for about a year with my AQ until I realized my unit cooks take a tad longer, it really depends on the meat. Some butts/brisket cook quicker, especially when unit is full. Take good notes, give yourself plenty of time on your cooks, foil and hold for hour's is not a problem.
Enjoy the journey.
Jay

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