Great. Thanks Ed.

In article >, Edwin Pawlowski
says...
>
>
>"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.