Lately I have getting flats either from Costco or the Naval Exchange. They are usually very small about 2.5-4 lbs max.
I usually cook them at 225 degrees for 1 1/2 -2 hours per pound. When I check the internal they are usually 165 or even down to 152. I have cooked some of these small briskets 10 hours or more trying to get the temp up. I do not peek until the brisket has cooked for at least 4 hours. I have never gotten them close to 185 degrees.
So I usually follow the oven and foil crutch trick to finish it off.
My question is whether time or temperature is more important. When I cooked the brisket 10 hours it came out dry so the foil is making it more tender and moist but I would like to for once make it the REAL TRADITIONAL WAY.
Any help appreciated.
I usually cook them at 225 degrees for 1 1/2 -2 hours per pound. When I check the internal they are usually 165 or even down to 152. I have cooked some of these small briskets 10 hours or more trying to get the temp up. I do not peek until the brisket has cooked for at least 4 hours. I have never gotten them close to 185 degrees.
So I usually follow the oven and foil crutch trick to finish it off.
My question is whether time or temperature is more important. When I cooked the brisket 10 hours it came out dry so the foil is making it more tender and moist but I would like to for once make it the REAL TRADITIONAL WAY.
Any help appreciated.