I've only ever done be a whole packer before, but I would say smoke it at 250.

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Jan 18, 2020
4:57:38pm

cougarfan84 All-American

I've only ever done be a whole packer before, but I would say smoke it at 250.

After 4 hours or so you can pull it off and wrap it in butcher paper and put it back on. This should help it go through the stall quicker. Cook it at 250 until it gets to about 200. Then let it rest (still wrapped) for a bit until it has settled to around 165 degrees.

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cougarfan84

Bio page: cougarfan84
Joined: Apr 3, 2003
Last login: May 6, 2024
Total posts: 19,199 (2,483 FO)

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Messages

Author

Time

Smoking a Brisket Flat. It’s about 9 lbs. anyone with some

kotacoug

1/18/20 4:48pm

The flat is the leanest part. Pellet smokers in cold weather take more fuel and

MormonThug

1/18/20 4:56pm

I also cook flats at a higher temp to get a bark going before i loose too much

MormonThug

1/18/20 4:58pm

Thanks for mentioning that. I would have done it at 225.

kotacoug

1/18/20 5:01pm

I've only ever done be a whole packer before, but I would say smoke it at 250.

cougarfan84

1/18/20 4:57pm

There’s little fat to render in a flat so going to 200 makes jerky in my

MormonThug

1/18/20 4:59pm

Take it to 195ish? My wife likes the flat and not the point so I’m doing it

kotacoug

1/18/20 5:05pm

180-185 for my taste. Like I said you’re not rendering much at that point and

MormonThug

1/18/20 5:08pm

You may be right. Like I said, I've only ever done a whole packer.

cougarfan84

1/18/20 5:37pm

smoke for about 4 hours until the bark is scrathable. Wrap in

Phred84044

1/18/20 5:57pm

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