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re: Brisket Flat and Point
Posted on 10/9/17 at 8:36 pm to Ash Williams
Posted on 10/9/17 at 8:36 pm to Ash Williams
Since the flat cooks faster and dries out, why wouldn't you separate it from the point?
If you're cooking a whole brisket, where should you stick the temp probe, the flat or the point?
If you're cooking a whole brisket, where should you stick the temp probe, the flat or the point?
2
Posted on 10/10/17 at 8:30 am to Jake88
quote:
and dries out
You've cooked it too long. Position the brisket with the flat away from the heat as much as possible. In my case, I never separate the two if I bought it whole. Wrapping it around 160ish to get through the stall will prevent the flat from drying out as well.
The butcher at Rouse's cut a whole brisket for me once. I wanted the point. Just ask...you never know.
Posted on 10/10/17 at 11:36 am to Jake88
quote:
If you're cooking a whole brisket, where should you stick the temp probe, the flat or the point?
I usually use 2 probes. One for the point, one for the flat. Now, normally, you can just probe the flat and pull when it reaches temp. That will get you close.
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