I finally hit 225 on a brisket flat after 3 failed tries at my buddy's place in Amarillo

Robin Palmer · 2026-10-08T08:35:02.944093+00:00

Last Saturday I pulled it off the offset at 203 internal and it probed like room temp butter, first time I didn't dry one out. The trick was wrapping in butcher paper at 165 instead of foil, that flat stayed moist all the way through. What temp do you folks wrap at when it's just a flat and not a packer?

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I finally hit 225 on a brisket flat after 3 failed tries at my buddy's place in Amarillo | BBQ Pitmasters - Thought Shares