Grass-fed Brisket quality / cook time & temp

[BBQBILL]

Grass-fed beef has less fat so, should I smoke this 4lb flat brisket for a couple hours at 225° and then tent & cook at 180-200° till it hits 185-195°? It was big bucks and I want it to be as tender as possible. Thanks, BBQBILL

[RonB]

Welcome to the active side of The Pit Bill. I'm sure someone will be along shortly to offer advice.

[Ernest]

If you cook at 180-200 range you'll spend a whole day before the actual meat hits 185-195.
Wrap tight and keep cooking at 225.
Flats are tricky, I avoid them like a plague.

[adamjs83]

For what it's worth I have always used the exact some procedure for grass and grain fed. 225 the whole cook, crutch when it stalls and remove at 203 or prove tender. I think that cambro hold is more important with the grass fed.