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  • bigwalleye's Avatar
    Today, 01:47 PM
    bigwalleye replied to a thread Flat cut brisket in Tips
    How were they? Look good..... As to wrap, I have seen folk wrap in butcher paper, or foil. In my mind, you lose bark with foil since it holds...
    12 replies | 115 view(s)
  • bigwalleye's Avatar
    Yesterday, 08:53 PM
    bigwalleye replied to a thread Flat cut brisket in Tips
    Stall is normal. When it takes off again, get ready. It’ll be done soon.
    12 replies | 115 view(s)
  • bigwalleye's Avatar
    03-24-2020, 04:02 PM
    bigwalleye replied to a thread Flat cut brisket in Tips
    Yes, applies to both, but the point and flat will react differently and at different rates. Can't stress enough the need for a dual probe remote read...
    12 replies | 115 view(s)
  • bigwalleye's Avatar
    03-23-2020, 09:04 PM
    bigwalleye replied to a thread Flat cut brisket in Tips
    While I think the recommendation for time is an hour and a half a pound at 250. I like 225 and an internal temp of 195 to slice. And slice across the...
    12 replies | 115 view(s)
  • bigwalleye's Avatar
    03-23-2020, 03:28 PM
    bigwalleye replied to a thread Flat cut brisket in Tips
    Seems kind of long for time. You didn't use a probe to cook, but did you check temp when it was done? Temp REALLY is the key with these, much moreso...
    12 replies | 115 view(s)
  • bigwalleye's Avatar
    03-02-2020, 12:16 PM
    bigwalleye replied to a thread Pastrami for Rubens in General
    Sideways or right side up, I'm of no help, Soda. But if you need a taste tester, with THAT I could be of some assistance..... Both looking great, as...
    5 replies | 719 view(s)
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