On 9/15/2014 5:34 PM, sf wrote:

>>> Thinking I'll try a brisket this week. Is it wrapped and cooked
>>> longer with a slurry too?
>>
>> prepare for a long cooking time 18-20 hours.
>> Janet US
>
> Holy cow! That's more than double the times I've been reading. I
> wasn't going to make a huge one, just 4-5 lbs.
>
>
You mean a flat? Different than doing packer cut. Flats are trimmed
and can easily be dried out. Sometimes they are larded to prevent drying.

I do packer cuts trimmed a bit and smoke at 250 to 275 for 10 to 12
hours. Flat will probably be half that.