Brisket Flats on the WSM for competition

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Guest
I have always used a log burner or pellet cooker on the KCBS circuit. In doing such, we've always done whole briskets or flats.

I am wanting to stick strictly to flats from now on. I'm wondering on the cooking time's on a WSM for a flat. I have a 6 pounder I'm doing this weekend along with a ton of other meat, but wanted to know your opinion's on when, what temp, and for how long.
 
Steve
You need to give yourself at least 2 hours a pound plus while competing I may add a couple of hours (it's easier to hold a brisket than rush one to get it done). If only takes 1 1/2 hours per pound great.
I cook at 225-265? during the cook as an average.
Jim
 
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