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hour 17

On a 12lb brisket. Just hit 198 and the probe goes in like butter everywhere but one spot. Should I pull it or let ride a little longer?


  • henapplehenapple Posts: 15,577
    Is the spot in the flat? My last brisket... The point finished one hour before the flat. Find the fat line and separate the point and take it off.... Per Centex.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Its where the point meets the flat. Im going to go a bit longer and then FTC. It got more tender from 195 to 198 so I'll go to 201 and see how she looks. Thanks
  • lousubcaplousubcap Posts: 10,540
    The point will run around 10-15*F hotter than the flat during the cook due to the higher fat content, as has been mentioned, the brisket finish-line indicator is probing the thickest part of the flat.    The point can ride along til the flat is finished.    Separate or not-not a requirement-FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood
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