Hello Doc!
(fyi - my wife got me your book for father's day, what a woman!) Anyway, do you find that cooking brisket flats different than packers when it comes to the finishing temperature?? Based on your book, it seems like you like to take the brisket off around 190+. Around here (Mass), it's tough to get packers, so I mostly do flats. The last time I did one I took it off at about 180, kept it in foil & dry cooler for about 4 hrs. and it seemed dry/overcooked. Any suggestions/input? Thanks!
(fyi - my wife got me your book for father's day, what a woman!) Anyway, do you find that cooking brisket flats different than packers when it comes to the finishing temperature?? Based on your book, it seems like you like to take the brisket off around 190+. Around here (Mass), it's tough to get packers, so I mostly do flats. The last time I did one I took it off at about 180, kept it in foil & dry cooler for about 4 hrs. and it seemed dry/overcooked. Any suggestions/input? Thanks!