Well the flat is at 198 and it feels undercooked. Getting a fair amount of resistance when poking. It still has a fair amount of surface moisture. I tried a bend test and it didn't bend at all. I'm going to let it go a little longer then I'll wrap and go to cambro for up to 3-4 hours.
Yes, I moved the probe a couple of times to make sure I was getting an accurate reading.
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It turned out really good. The flat was moist and tender enough to eat by hand. The point was even better. I don't think brisket is any better than chuck roast though. Chuckies are much easier as well.
I'm with you on that, JeffJ . Chuckies and brisket in pastrami are my two fav beef cuts to smoke. I smoke brisket because it's traditional and some of my guests (especially our Texas friends) expect it. For our own family, we could do without traditional smoked brisket in favor of chuckies or pastrami.
John "JR"
Minnesota/ United States of America
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It turned out really good. The flat was moist and tender enough to eat by hand. The point was even better. I don't think brisket is any better than chuck roast though. Chuckies are much easier as well.
No better than a chuck roast? I might have to try smoking a chunkie then. (Finally)
You absolutely should ..... Also, consider smoking it and then cutting it up and making chili with it. I do that quite a bit. Take the chuckle to 150 IT, give or take, then bring it in the house, make chili with it.
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