Best internal temp brisket flat

[Codered1080]

Iv tried 190 but seemed dry everything i read said 201 internal

 

[smokeasaurus]

When the stall hits, I don't worry about temps anymore. I use a toothpick and when it pulls out clean and easy, I know it is done and ready for a rest..............

 

[Codered1080]

Iv smoke alot of things and have vary good luck with the temp i have always been told and read all over the fourms that u shouldent open box  i will have to give the tooth pick a try

 

[DivotMaker]

How did you prep the flat?  Without brining or injection, flats are very difficult to keep from drying (just not enough fat).

 

[Codered1080]

I dry rubbed with equil parts paperika salt and pepper

 

[DivotMaker]

Try brining one, using This Recipe.  Overnight (12 hours) should do.  You can also inject, but I find I get the best results with a brine only.  It changes the protein molecules at the surface of the meat, and makes it retain moisture.  Just rinse well, under cold water, when you remove it from the brine.  Coat with oil or mustard, and your rub, then into the smoker at 225 until 190-195.  Flats are always dry without helping them a bit.

 

[SconnieQ]

When the stall hits, I don't worry about temps anymore. I use a toothpick and when it pulls out clean and easy, I know it is done and ready for a rest..............

I have to say, toothpick testing requires opening the smoker, releasing valuable heat and moisture. I trust my probe. 190-195. Wrap in foil. 2 hour rest. If it's dry, it's probably because of something other than overcooking (quality of meat, over-trimming of fat, etc.).