Brisket Flat

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(2 lbs. - 1 3/4 inches thick)
Try and buy a flat that is at least this thick.  If not, they tend to dry out.


Smoker temp was 275.
Use an internal temp probe.  That way you don't have to open your smoker.  If you're lookin', you ain't cookin'! You are going to need to know what's going on in there. 

I added a beer and covered her with foil at 153 degrees.

I took her out of the smoker at 198.9 and let her rest uncovered.

As you can see, the temp kept rising and went up another 5-6 degrees while resting.

There ya go.  Juicy, moist and tender!!!