Brisket?

[Saphra3006]

While picking up a couple of pork butts this morning ($1.49 a lb, woot) I also found a 3lb brisket flat on sale.....any suggestions for cooking brisket in the SRG?

[tenorGJ]

Waiting for good responses, too. On my list to tackle!

[Saphra3006]

Ok, so here is what we are doing....rubbed the brisket with a coarse steak seasoning and zesty table blend seasoning (it's a store brand Mrs. Dash), and just a tiny bit of zesty Italian salad dressing....let it marinate in fridge for about 2 hours. We have it in the SRG on low, apple wood chips in the smoker box, will pull it at 195 degrees, FTC for a couple hours or until I cannot stand the waiting any longer.

Will let you know how it came out!

[smokeasaurus]

If it is only the flat, pulling at 195 might make it dry. Use a toothpick and probe the meat once you get around 175 internal. When that pick goes in like butter and comes out clean and easy, pull it and let it rest in a foil tent for a bit so the juices re-distribute.............

[teesquare]

Smoke is right -

For pork butts 195-205F *IF* the toothpick probing yes it is done.....

For brisket flats - again- let the toothpick be the final word, but somewhere around 175F or a little higher IT - is the range you should find good for the flat.

[Saphra3006]

It is delicious and juicy, but a bit tough still......

[TMB]

It is delicious and juicy, but a bit tough still......

sorry to hear, but the SRG does cook fast.

next time I would FTC with apple juice for at least 2 hrs before cutting