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Message
re: Brisket temps- Suggestions
Posted on 6/20/23 at 12:04 pm to t00f
Posted on 6/20/23 at 12:04 pm to t00f
quote:
Ignore the point temp, start testing for no push and pull on the probe test on the flat around temp 195-205
I wouldn't flat out ignore it. When the point is at 200, I start probing. I go for no push / pull on the probe in the point and the flat. If there's resistance in the point, then that meat is going to be a bit tough...and that's the best part of the brisket IMO. I want that to be fairly tender.
This post was edited on 6/20/23 at 12:05 pm
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Posted on 6/20/23 at 9:41 pm to Earthquake 88
Very solid and valid post sir.
Posted on 6/21/23 at 8:44 am to SwampRocket
This is always my issue when smoking a brisket. I put a temp probe in the flat and point, and the point always reaches 203 faster.
If you pull it at that point, the flat isnt tender yet.
If you wait for the flat to get to that temp, then your point can be dry and crumbly, even though it is more fatty.
If you pull it at that point, the flat isnt tender yet.
If you wait for the flat to get to that temp, then your point can be dry and crumbly, even though it is more fatty.
Posted on 6/21/23 at 9:34 am to slinger1317
quote:
If you wait for the flat to get to that temp, then your point can be dry and crumbly, even though it is more fatty.
If the point is facing the heat source / fire box, then rotate your brisket so that the flat is facing it, once your point comes to temp.
Posted on 6/21/23 at 10:09 am to SwampRocket
Honestly I completely separate the two cuts before I even season them and cook them separate from each other. I get more seasoning and bark per cubic inch of flesh, it cooks faster, and I can usually get the point removed, prepped, and finished as burnt ends at the same time that the flat finishes.
I've cook probably a dozen this way for parties and I've never had a complaint.
I've cook probably a dozen this way for parties and I've never had a complaint.
Posted on 6/21/23 at 10:55 am to TigerFanatic99
quote:
I've cook probably a dozen this way for parties and I've never had a complaint.
How honest are your friends? I kid. But I have read that there may be some negatives to that. Would love to know if there's any truth to it.
Posted on 6/21/23 at 11:15 am to SUB
quote:
How honest are your friends?
I never said I cook for my friends.
quote:
But I have read that there may be some negatives to that. Would love to know if there's any truth to it.
There's a learning curve. Doing it this way leaves the point and the flat both relatively thin where they previously overlapped. Much of the fat between them accounts for the combined thickness. You need to either trim off a bit of it that is just going to dry out or leave some fat layer on both to thicken it up. The cook is a bit different that you would normally use for a brisket but the result is much the same, except like I mentioned before, you can pack on more seasoning and bark per cubic inch of flesh.
Posted on 6/21/23 at 1:43 pm to SwampRocket
The point will always get to temp faster. Fat is a better conductor of heat than lean tissue
This post was edited on 6/21/23 at 1:44 pm
Posted on 6/22/23 at 8:37 am to cajun3gunner
It's more to do with the flat being a more dense muscle than the point. Doing one tomorrow for Saturday lunch.
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