Bbq Brisket Flat Point Guide

Workflow

1. 1

   Select and Trim

   1 hour

   Select packer trim fat cap quarter inch save trim for tallow.

   Fluid Ounces to Cups Converter

   Show tips (2)
2. 2

   Season Smoke

   6-8 hours

   Salt pepper only smoke 225 until bark set 165-170°F.

   Show tips (2)
3. 3

   Wrap Rest

   4-6 hours

   Wrap butcher paper or foil push through stall to 203°F probe tender.

   Celsius to Kelvin Converter

   Show tips (2)
4. 4

   Slice Against Grain

   30 min

   Slice flat against grain point burnt ends or chop.

   Show tips (2)

Tools Used

• Fluid Ounces to Cups Converter
  Primary

  Calculate packer weight cook time 1-1.5 hr per lb.

Reference Materials

• Against Grain

  With grain chewy — rotate flat slice direction.

• Trim Not Remove

  Fat cap protects — trim not remove all.

• Warning

  Stop immediately if safety conditions change or equipment fails.

Related Scenarios

• Bbq First Pork Shoulder Guide
  Barbecue PitmasterBeginner2 tools
• Bbq Ribs 3 2 1 Guide
  Barbecue PitmasterBeginner1 tool