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  • bigwalleye's Avatar
    04-02-2020, 10:02 AM
    bigwalleye replied to a thread Flat cut brisket in Tips
    Glad to help! Some folk wrap in butcher paper. It helps keep the bark but can function similar to foil without destroying the bark. It'll help that...
    13 replies | 221 view(s)
  • bigwalleye's Avatar
    03-30-2020, 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...
    13 replies | 221 view(s)
  • bigwalleye's Avatar
    03-29-2020, 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.
    13 replies | 221 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...
    13 replies | 221 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...
    13 replies | 221 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...
    13 replies | 221 view(s)
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