"bregent" > wrote in message
> It was cooker in a vertical smoker, similar to this one:
> http://tinyurl.com/bwlcx
>
> I did not rotate the meat, but will next time.

No need in that type of smoker. In an offset it may be a good idea, but in
a verticle it makes no difference.



It was cooked with the fat on
> top, but as I stated in the original post, I FU'd when I trimmed a good
> part of
> the fat away prior to cooking.
>

I trim off a bunch but leave about 1/4".


>
> Part of the problem may be my perception of tender. I haven't had a good
> pro
> brisket to compare to in a long time. I was thinking it should pull apart
> like
> pulled pork. Is that too tender for a brisket? Maybe I need the fork test
> splained to me!

The fork should twist easily. While very tender, you don't want it falling
apart like pulled pork.

>
> Well, it was 170F at one check point, and the next time I went back it had
> shot
> to 200F. I probably needed to check more frequently ? Also, what part of
> the
> meat is the 'flat'?

That would be the flat part, of course. A lot of supermarkets sell just the
flat. The packer cuts have the point on one end and it is a separate muscle
with the grain running about 80 degrees from the flat. That end is, well,
not flat but rather thikc compared tot he rest of the brisket.
--
Ed
http://pages.cthome.net/edhome/
..