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Brisket HELP!!!

AltonAlton Posts: 432
10.5 lb Packard . Been on about 8 hours. IT on the flat 168-175 IT on the point 200. Does it need to go longer or do I FTC it now. Yes the point is the thick part with the Fat line.... Don't want to dry it out.... Thanks
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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Comments

  • MaskedMarvelMaskedMarvel Posts: 1,295
    Measure it in the flat. Around ~195* you should be able to probe it like its a piece of butter. Yum, enjoy!
    Large BGE -- Greensboro!


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  • Chris_WangChris_Wang Posts: 1,253
    Thickest part of the flat... Probe needs to slide into the beast with no resistance. This could be at 188 like Centex's masterpiece, or it could be at 200-205 like most others. Depends on the meat. How does it feel?

    Ball Ground, GA

    ATL Sports Homer

     

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  • AltonAlton Posts: 432
    Still lots of resistance... Point is like butter but the flat seems still too tough
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • Chris_WangChris_Wang Posts: 1,253
    Using a calibrated thermometer to check IT?

    Ball Ground, GA

    ATL Sports Homer

     

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  • AltonAlton Posts: 432
    Yep, a Thermapen
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • lousubcaplousubcap Posts: 6,435
    As mentioned above, the key is the thickest part of the flat.  The point will run hotter due to higher fat content.  It will be fine riding along until the flat says "finished".  Enjoy the eats.
    Louisville
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  • Patience is necessary here. Don't pull it until you have no resistance on the probe test
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