Reply to Thread

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Message: <blockquote data-quote="Shadowrider" data-source="post: 4104576" data-attributes="member: 3099">I always run mine at 250 and as long as it stays 275 or under I don’t sweat it. I get better and more smoke for a longer time if I’m above 225.That little brisket flat you have will probably need to be wrapped after reaching about 165. Those small ones are off the flat end and love to dry out. Wrap in foil, add about a 1/3 cup of beef broth when you wrap it and take up to about 205 degrees or until if pokes tender with a fork. I start checking mine at about 190 degrees and pull it when it pokes like butter. They’re all different and the only rule is cook until tender or 205 degrees. Never had to go past that. <img src="/images/smilies/new/spaghetti.gif"  class="smilie" loading="lazy" alt=":spaghetti:" title="Spaghetti    :spaghetti:" data-shortname=":spaghetti:" /></blockquote>