Brisket flat

[irv39]

I bought this pan on qvc a couple weeks ago that I cooked bacon on a few days ago and they turned great and then  I cooked some pork steaks that turned out great also it has a crisper insert that sets about 1/4 in. above the bottom so I thought I would try it on a brisket and the brisket wasn't as tender as I would like, I don't know if I didn't cooked it long enough or not, what internal temp. do you cook a flat at. thanks for any advice, here's a picture of the brisket

[Jed.cook]

I usually bring a flat to around 200-205, then probe test it. You’ll know it’s done when the temp. probe slides in & out “like butter.”

 Internal temp is a good way to gauge when to check for doneness, but every brisket can be a little different. Some are done at 197, others at 205.


-Jed