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Brisket Question

JohnLJohnL Posts: 27
edited 5:37AM in EggHead Forum
I have a 10.5 lb brisket marinating, and going to put it on this evening about 6 or 7 pm. I was wondering, knowing the flat will reach the targeted internal temp way before the point, should one wrap the flat in heavy duty foil after it reaches temp to retain moisture or should I just let it ride with the point until the point reaches 195*? By the way, this is a monster looking brisket, the point being about double the thickness of the flat, also has about 1/2" fat cap.[p]John


  • CatCat Posts: 556
    JohnL,[p]By the time the point reaches 195, I'd think the flat would be overdone. As I discovered yesterday, they're easy to separate. So I'd cook the flat to tenderness (which may happen well before 195; mine was perfectly tender at just 181, so rely on a fork test rather than temp). Then cook the separated point some more, if you like. [p]I'm sure you'll get better advice from those with more brisket experience![p]Cathy
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