Joe Vislisel
New member
I need some help with a brisket cook... I bought two 2.5lbs trimmed brisket flats from the store. I rubbed them the night before. I know these are small, but I'm planning to cook them at 200* until they reach 170*, then foil them until tender.
Any suggestions for these small flats, or does this sound like a plan? How long do you think they will take? Should I take them to a 190* internal temp?
I usually use lump, but I'm going to use kingsford to try to keep the temps lower.
Any suggestions for these small flats, or does this sound like a plan? How long do you think they will take? Should I take them to a 190* internal temp?
I usually use lump, but I'm going to use kingsford to try to keep the temps lower.